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Recipe: Curry Potatoes in Yogurt Gravy

The dish is amazingly tasty and can be made on a regular day or any occasion

Deepa Gupta | New Delhi |

Potato is a versatile tuber and can be used in many recipes. Some recipes are exclusively made only with potatoes, whereas some use potatoes in combination with other veggies like green peas, spinach and cauliflower etc. There is a myriad number of dishes that can be made with potatoes ranging from simple French fries to complex Kashmiri dum aaloo. This Curry Potatoes in Yogurt Gravy is made with fried potatoes sunken in thick yogurt gravy.

Try it once, it can be a favourite with most of your family members – from kids to grownups.

Serves: 4-5

Preparation time: 30 minutes

Cooking time: 30 minutes

Ingredients:

Potatoes: 4 (large)

Onion: 1 (big)

Garlic: 5-6 cloves

Green chillies: 2

Ginger paste: 1 tsp

Fresh yogurt: 3 cups

Cashews: 8

Cinnamon stick: 1

Bay leaf: 2

Whole red chilli: 2

Cumin seeds: 1 tsp

Curry leaves: 8-10

Coriander powder: 2 tsp

Red chilli powder: 1 tsp

Degi mirch: 1 tsp

Turmeric powder: 1 tsp

Sambar powder: 2 tsp

Chat masala: 1 tsp

Garam masala: 1/2 tsp

Kasoori methi: 1 tbsp

Coriander leaves: few

Salt: to taste

Fresh cream: 1/2 cup

Oil for frying

Pure ghee: 1 tbsp

Method

Soak cashews for an hour in water. Grind them to a fine paste. Give one whistle to large potatoes. Let the pressure comes out on its own. Let the potatoes cool. Peel them and cut in two halves. Deep fry them and keep aside. Beat the curd. Add turmeric powder, red chilli powder, degi mirch, sambar powder, coriander powder and chat masala. Mix well. Chop finely onion, green chillies and garlic. Heat pure ghee in a pan. Add cinnamon stick, bay leaf, whole red chillies and cumin seeds. When they begin to crackle, add curry leaves. Add chopped garlic and ginger paste and saute for few seconds. Add chopped onion and saute till golden brown. Add kastoori methi and saute for few more seconds. Add the beaten curd and cashew paste. Mix well and cover it. Let it cook on low flame for 10 to 15 minutes. Add fried potatoes and salt. Give a good stir. Cover the pan and let it simmer on low flame for 15 minutes. Open the pan and add garam masala and fresh cream. Mix well. Turn off flame. Garnish with fresh coriander leaves. Serve hot.

This dish can be easily served with Indian breads like roti, chapatti, naan, paratha etc. You can even serve it with jeera rice.

Aromatic whole spices give this dish a lovely warm flavour that is too enticing.