Potato curry with a creamy yoghurt sauce

Potato curry with a creamy yoghurt sauce

This mild, ultra tasty curry is one that we need to make more often at home. This is usually served with rice but I prefer it with some fresh hot chapattis. Rich in texture with a fresh yogurt sauce.

Print Recipe
Potato curry infused with a cream yogurt sauce
Course Lunch, Main Dish
Cuisine Indian
Keyword gluten free
Servings
Ingredients
Dry potato curry
Yoghurt sauce
Course Lunch, Main Dish
Cuisine Indian
Keyword gluten free
Servings
Ingredients
Dry potato curry
Yoghurt sauce
Instructions
Dry potato curry
  1. Add oil to the pan, add mustard seeds, cumin seeds and curry leaves
  2. Add potatoes, paste, salt, turmeric, black pepper, chilli powder, coriander powder and fresh coriander
  3. Give it a good mix so the spices coat the potatoes well
  4. Keep mixing whilst cooking
  5. The potatoes should take 20 mins to cook on medium heat
  6. Once cooked keep on low heat
Yoghurt sauce
  1. To make the yoghurt sauce add all ingredients together and whisk
  2. Once combined, pour over the potatoes and turn off the heat
  3. Mix well, serve and garnish with coriander.
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