Potato curry infused with a cream yogurt sauce
Course
Lunch
,
Main Dish
Cuisine
Indian
Keyword
gluten free
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
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.