Baby potato yellow curry
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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!

crazyandcooking with Serene & Timmy

Ingredients

5-serving
  1. 750 grams Baby potatoes
  2. 1/2 cup curd yogurt / (non flavoured)
  3. 1 number red onion , medium sized
  4. 1 number tomato , medium size
  5. 8 - 10 cloves garlic
  6. 1 inch ginger piece
  7. 1/2 - 1 number green chilli
  8. 1/4 teaspoon red chilli powder
  9. 1/2 teaspoon coriander powder
  10. 1/4 teaspoon turmeric powder
  11. 1/4 teaspoon garam masala powder
  12. 1/4 teaspoon black pepper powder
  13. 1/4 teaspoon mustard seeds
  14. 1/4 teaspoon cumin seeds
  15. 3 - 4 numbers chilis dried red (optional)
  16. 1 - 2 teaspoons vegetable oil
  17. 2 - 3 pinchs kasuri methi
  18. handful coriander leaves
  19. as required water
  20. to taste salt

Method

15 mins
  1. Change

    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.

  2. Change

    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.

  3. Change

    Into this masala, mix in the cooked baby potatoes. Saute and add water in, well enough to cover it all. Once it starts bubbling, you can reduce the flame and cook a while to thicken the gravy. Add some of the chopped coriander leaves too in.

  4. Change

    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.

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