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.
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Ingredients
Dry potato curry
- glug cooking oil any
- pinch mustard seeds black
- pinch cumin seeds
- 3/4 pieces curry leaves
- 3/4 medium potatoes washed and optional to peel
- 1 teaspoon salt
- 1 teaspoon each ginger, chilli and garlic paste
- 1/2 teaspoon chilli powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon coriander powder
- 1/2 teaspoon turmeric
- handful fresh coriander
Yoghurt sauce
- 1 cup greek yogurt
- 1/2 cup water
- handful fresh coriander
- salt to taste
- 1/2 teaspoon cumin powder
- pinch turmeric powder
Ingredients
Dry potato curry
Yoghurt sauce
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Instructions
Dry potato curry
- Add oil to the pan, add mustard seeds, cumin seeds and curry leaves
- Add potatoes, paste, salt, turmeric, black pepper, chilli powder, coriander powder and fresh coriander
- Give it a good mix so the spices coat the potatoes well
- Keep mixing whilst cooking
- The potatoes should take 20 mins to cook on medium heat
- Once cooked keep on low heat
Yoghurt sauce
- To make the yoghurt sauce add all ingredients together and whisk
- Once combined, pour over the potatoes and turn off the heat
- Mix well, serve and garnish with coriander.
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