Baby potato yellow curry
There's something about food and yellow. I love most of the yellow curry variants - the creams, the malais and what not ! The healthiest of the lot is curd though. The curd also settles the sensitive tummies from the little trouble the potatoes may give at times.Here is a simple curd based curry recipe with baby potatoes. Yeah, you can cook this with regular potatoes as well. I like it with baby potatoes better-just for the fact they look so cute, just like lil babies. This is a perfect accompaniment for rotis or rice , enjoy!
Get the ingredients ready. Pressure cook the baby potatoes in water for about 3-4 whistles with some salt and turmeric powder. Drain, peel off the skin and keep aside. Rough chop- onion, garlic, ginger, tomatoes, green chili and coriander leaves. Whisk the curd well, mildly salt it and dilute with some water.
In a wok, heat vegetable oil and splutter the mustard and cumin seeds. Add in some dried red chillies with the chopped ginger,garlic and green chili and saute for a few seconds. Add in the chopped onions with some salt and when the color fades, add in the tomatoes too. Now you can add the masala powders- red chilli, turmeric, coriander and garam masala. Give it a good mix and saute well for a minute.
Reduce the flame to lowest and add in the diluted curd. Mix thoroughly so that it does not split. The finish off is with some black pepper powder, kasuri methi and additional salt if required. This is where you balance the flavors :) Keep stirring. (Tip: You may mash in some potato pieces to thicken the curry) Put off the flame when you see the vapors - it need not bubble and boil. Garnish with some fresh coriander leaves and serve hot with rotis /rice.