Yogurt Potato Curry
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
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
- Gluten Free
- 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
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
- 1½ 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
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.
- 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.
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