Breadcrumbs
| Lemon Lassi
| Tofu Balti
| Broccoli Korma
| Bell Pepper Curry
| Spicey Rice
| Shami Kebab
| Thai Green Tofu Curry
| Potato and Yogurt Curry
|
Potato and Yogurt Curry
The perfect combination of creamy potato and tangy and spicy yogurt curry


Serves 4 (Estimated) Rating 5/5

Prep Time 10 Minutes Cooking Time 10 Minutes

Ingredients |
1 Tablespoon Avocado Oil |
1 Teaspoon Cumin Seeds |
2 Bay Leaves |
1 Teaspoon Ginger |
1 Teaspoon Garlic Clove |
300 Gram Potato, peeled and cubed |
150 Gram Peas |
1.5 Teaspoon Turmeric |
1 Teaspoon Chilli Powder |
1 Teaspoon Coriander |
1.5 Cups Water |
Method |
Add oil to a thick based pan and heat it. |
When it's hot enough, add cumin seeds and bay leaves and let it crackle for 1 minute. |
Next add the ginger and garlic paste and saute till the raw smell is gone. |
Now add boiled and cubed potato and cook on medium flame uttill they are light brown. |
Now add the yogurt to a mixing bowl. |
Then add the turmeric, chilli powder and coriander powder to it, mix well. |
Add one and a half cup’s of water to it and whisk it nicely to make a lump free yogurt-spice liquid mixture. |
Pour this yogurt and spice water over the potato’s in the pan while on a medium flame. |
Stir it continuously until it boils, otherwise your yogurt will curdle. |
Allow boil on medium flame untill the sauce has thickened to your taste. |
Add salt if prefered to it and stir it once again. |
Remove from heat and place into a serving bowl. |
Serve with rice and breads. |