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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 tbsp Avocado Oil |
| 1 tsp Cumin Seeds |
| 2 Bay Leaves |
| 1 tsp Ginger, finely chopped |
| 1 tsp Garlic Powder |
| 300 g Potatoes, peeled, cubed, and parboiled |
| 150 g Peas |
| 1.5 tsp Turmeric |
| 1 tsp Chilli Powder |
| 1 tsp Coriander |
| 350 ml 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 powder and sauté till the raw smell is gone. |
| Now add the potato and cook on medium flame until 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 cups 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 potatoes in the pan while on a medium flame. |
| Stir it continuously until it boils, otherwise your yogurt will curdle. |
| Allow boil on medium flame until the sauce has thickened to your taste. |
| Add salt if preferred to it and stir it once again. |
| Remove from heat and place into a serving bowl. |
| Serve with rice and breads. |