Potatoes Curry with Yogurt was made to accompany Pork Sambal with Rice and homegrown Courgette. It’s not spicy but very popularly served together with curries and rice. It can also be a main on its own, served with fresh yogurt and pickles or chutney. A dry version, without yogurt can be used as filling for flatbreads and pies.
- 6 pips garlic, chopped
- 25g fresh ginger, peeled and chopped
- 2 tbsp ghee or 1 tbsp oil with 1 tbsp butter
- 6 shallots, halved lengthwise, sliced
- 2 green chillies, remove seeds, sliced
- 2 tsp sugar
- a handful of dried curry leaves
- 2 cinnamon sticks
- 1-2 tsp turmeric powder
- 1 tbsp garam masala
- 500g waxy potatoes, peeled, in blocks
- 2 tomatoes, skinned, without seeds, in quarters
- 250 ml greek yogurt
- pepper and salt
- 1 tsp cayenne pepper and fresh chopped coriander and mint, as garnishing
- 1 lemon, in quarters, to serve
- Blend or pound garlic and ginger into a coarse paste.
- Heat ghee or oil with butter in a wok. Put in shallots and chillies and fry till fragrant.
- Add in garlic ginger paste and sugar and fry till mixture’s golden brown.
- Stir in curry leaves, cinnamon sticks, turmeric powder and garam masala, followed by potatoes.
- Add in water to cover potatoes. Bring to boil, let potatoes simmer on low heat till potatoes are cooked, but not too soft, abt 10 mins.
- Add in seasonings. Mix in tomatoes carefully and warm thru.
- Add in yogurt with a spatula but don’t mix it completely with sauce.
- Sprinkle with cayenne pepper, coriander and mint.
- Serve immediately with lemon on the side with flat bread to dip in sauce.
This recipe is also possible with sweet potatoes or butter pumpkin, coz they absorb the flavours very well.
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