Yogurt Potato Curry

January 22, 2021mayurisjikoni
Blog post

EVENT: FOODIES_ REDOING OLD POSTS #42

RECIPE: YOGURT POTATO CURRY

 

Yogurt Potato Curry or Yogurt Cashew Nut Potato Curry

First posted on 05/05/2015

Yogurt Potato Curry or Yogurt Cashew Nut Potato Curry is a creamy, delicious, slightly spicy curry. Enjoy it with any Indian Flatbread or rice. Easy to make, this curry generally features on my table when I have guests over. It is relished both by adults and kids.

Memories about Yogurt Potato Curry

Yogurt Potato Curry or Dahi waru bateta nu shaak was a regular on our dining table. With more than 15 of us in the household, my mum always knew that a potato sabji, shaak or side dish would take care of everyone. Usually, one sabji or shaak was made from green vegetables and the other one was always potato. My mum’s version of yogurt potato curry was very simple, a bit of green chilis, ginger and yogurt. Over years I added other spices to make it more flavorful. However, once my kids complained that the curry was too watery. So the idea of adding cashew nut powder became a norm. Adding cashew nut powder makes the curry creamy and also helps the yogurt not to curdle.

 

Which Potatoes to use

I prefer to use baby potatoes whenever I can. Therefore, I don’t peel the potatoes after boiling. The skin of baby potatoes is pretty thin and digestible. However, when I don’t get baby potatoes, I use normal Meru potatoes. You can use Yukon potatoes. Sometimes, if the More potatoes are clean enough, I don’t peel the skin.

Some Recipes With Potatoes That Might Interest You

Sesame Honey Chilli Potatoes 

Peas & Potato Pattis

Aloo Posto

Potato Stuffed Chilli Bhajia

Pesto Roasted Potato Salad

Methi and Spinach Potato Curry

Tangy Creamy Potato Curry

Chilli and Cheddar Potato Rolls

Brinjal Potato Shaak

Leek Potato Soup

Methi Bateta Nu Shaak

Potato Salad with Dill

Peas and Potato Curry

Jacket Potato

Roasted Potato and Avocado Salad

Sukhi Bhaji

Renu’s Gobi Aloo Matar ki Sabzi is a simple and popular side dish in any Indian household

THE GROUP FOODIES _ REDOING OLD POSTS

I am so grateful that Renu, the initiator of this group has given me the opportunity to redo so many of my old posts. Without the push from this biweekly group, I perhaps may not have managed redoing so many posts. Till date I have about 60 posts that I’ve added new photos, rewritten the posts while recipes have remained the same.

 Yogurt  Potato Curry

If I’m fighting for time, I sometimes make the curry base a day ahead. Not only does this allow the spices to infuse and blend well into the curry, but saves time. Next day I add the boiled potatoes, allow the curry to simmer for a while and its ready. I prefer to use homemade spice mixture or masala. If you don’t want add poppy seeds, simply replace them with sunflower or melon seeds.

Ingredients Required for Yogurt Cashew Nut Potato Curry

 For the Spice Mixture or Masala:

  • Fennel Seeds– valiyari or saunf
  • Sesame Seeds – til, tal, I prefer to use the white ones
  • Cumin Seeds – jeera.
  • Coriander Seeds – dhana, sabut dhana
  • Poppy Seeds – khus khus. If you don’t have poppy seeds, replace it with sunflower or melon seeds.
  • Cinnamon Stick – taj, about 1 inch
  • Cloves – laving or laung
  • Pepper Corns – black. Mari or kali mirch.
  • Cardamom Seeds – elachi
  • Turmeric Powder – haldi

For the Curry:

  •  Potatoes – I prefer using baby potatoes. However, you can use normal potatoes like Meru, Yukon, etc. Potatoes that are a bit waxy.
  • Cashew Nuts – roasted and powdered
  • Plain Yogurt – must be thick and not watery
  • Salt – any of your choice
  • Oil – I have used sunflower oil. Use any of your choice.
  • Fresh Ginger – minced or paste
  • Fresh Green Chillis – either minced or cut into rings
  • Garlic – minced or paste
  • Water – normal tap water
  • Fresh Coriander – for garnishing, washed and chopped

 

Dietary Tips:

  • Gluten Free
  • Vegetarian
  • For a vegan version, use vegan yogurt.

Can I make this curry for fasting day?

Yes you can, just omit adding garlic and turmeric powder.

 

 

 

YOGURT POTATO CURRY

mayurisjikoni
Yogurt Potato Curry is a creamy, delicious, slightly spicy curry. Enjoy it with any Indian Flatbread or rice. Easy to make, this curry generally features on my table when I have guests over. It is relished both by adults and kids. 
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course curry, Main Course, sabji
Cuisine Indian
Servings 4

Ingredients
  

FOR THE SPICE MIXTURE/MASALA:

  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tbsp sesame seeds
  • 2 tbsp poppy seeds
  • 1 inch cinnamon stick
  • 4-6 cloves
  • 8-10 pepper corns
  • ½ tsp cardamom seeds
  • ½ tsp turmeric powder

FOR THE CURRY:

  • 500 g potatoes boiled, peeled, cut into chunks
  • ¼ cup cashew nuts
  • 1 cup thick plain yogurt
  • tsp salt
  • 1 tbsp oil
  • 1 tsp ginger paste
  • 1 tsp green chilli paste
  • 2 tbsp garlic paste
  • ½ cup water
  • 2-3 tbsp fresh coriander chopped

Instructions
 

PREPARATION OF THE SPICE MIXTURE/MASALA:

  • Put a wide pan over medium to low heat.
  • Add all the spices and seeds except for turmeric powder and cardamom seeds.
  • Stir constantly and roast the masala till the poppy seeds turn light pink and the sesame seeds begin to pop.
  • Take the pan off the heat and let the mixture cool down a bit.
  • Add cardamom seeds and turmeric powder.
  • Grind the mixture into a powder.

PREPARATION OF THE CURRY:

  • Cut the potatoes into chunks.
  • Roast the cashew nuts lightly and grind into a coarse powder.
  • Whisk the yogurt till its smooth.
  • Heat oil in a saucepan over low heat.
  • Add garlic, chilli and ginger paste and stir fry till the garlic is light pink in colour.
  • Add the ground masala. Stir for 30 seconds.
  • Add the cashew nut powder and salt. Mix well.
  • Stirring constantly, add yogurt. Keep on stirring till the gravy becomes a bit thick.
  • Add the potatoes and water.
  • Let the curry simmer over low heat for 5 minutes. Don't forget to stir it occasionally.
  • Garnish with fresh coriander and serve with rice, rotis, parathas or naan.

Notes

  • I've used baby potatoes for this curry. You can use any potatoes of your choice.
  • If you don't have poppy seeds, you can prepare the masala without it or replace with melon or sunflower seeds.
  • Adjust the spices according to your taste.
  • Don't forget to add salt before you add the yogurt otherwise the yogurt will curdle.
  • Also it is important to whisk the yogurt to smooth consistency before adding to the curry.
  • Stirring the gravy after adding the yogurt is important to prevent it from curdling.
Keyword creamy potato curry, yogurt potato curry

Pin for Later:

A little request:

If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email mayuri.ajay.patel62@gmail.com
  •  tag me as #mayuri_jikoni on Instagram
  • or tag me on Twitter as #Mayuri1962

 

 

 

7 Comments

  • Linsy Patel

    May 6, 2015 at 10:53 am

    looks very delicious and curry looks amazing.

  • Mina Joshi

    May 6, 2015 at 1:49 pm

    This recipe has come at a perfect time as one of my friends is allergic to tomatoes but loves curry!! Now I can make this one!! As for the cable …..for some reason Star plus is still free in UK but not sure for how long. They are also offering all the Movie channels and Asian channels just for an extra £5.00 a month!!

  • Swathi Iyer

    May 6, 2015 at 11:20 pm

    Delicious potato curry I am going to make it, I don't have any cable channels,

  • Maha Gadde

    May 8, 2015 at 12:34 am

    Rich n tasty curry to have it vth roti

  • Shweta Agrawal

    May 8, 2015 at 7:57 am

    omg….its like ditto. I was so addicted to serials on star plus that i finally decided to cancel my asian channels subscription…i missed of for 4 weeks and now i am ok 🙂 I sometimes see YRKH and YHM on desi-tashan 😉
    Dahiwala aloo is all time favorite 🙂

  • Bless my food by Payal

    January 23, 2021 at 11:13 am

    5 stars
    If one look at the list of ingredients, they are so regular and basic available in every kitchen. And this is the proof that to make exotic and lipsmacking food, you really don’t need fency and expensive things.

    1. mayurisjikoni

      January 23, 2021 at 9:34 pm

      That is so true Shailenderji, basic ingredients can make you food so tasty.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Previous Post Next Post

Example Colors

%d bloggers like this: