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
Methi and Spinach Potato Curry
Chilli and Cheddar Potato Rolls
Roasted Potato and Avocado Salad
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.
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 email@example.com
- tag me as #mayuri_jikoni on Instagram
- or tag me on Twitter as #Mayuri1962
May 6, 2015 at 10:53 am
looks very delicious and curry looks amazing.
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!!
May 6, 2015 at 11:20 pm
Delicious potato curry I am going to make it, I don't have any cable channels,
May 8, 2015 at 12:34 am
Rich n tasty curry to have it vth roti
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
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.
January 23, 2021 at 9:34 pm
That is so true Shailenderji, basic ingredients can make you food so tasty.
June 17, 2021 at 10:31 am
As it is lockdown and I am trying new new recipes. I tried this recipe. The outcome was awesome. Thank you very much. Happy cooking 🙂
June 17, 2021 at 3:52 pm
Thank you so much for trying out the recipe Veena and I am so glad you enjoyed it.
January 25, 2021 at 4:26 pm
Yoghurt potato curry is so very delicious and can be made so easily with pantry ingredients. The masala is also very flavourful and can be used for so many different vegetables also. I need to try this delicious recipe.
January 25, 2021 at 5:23 pm
Thanks Archana. You’re right the masala or gravy can be used for other vegetables too.
January 25, 2021 at 8:01 pm
I just love the colour of this curry, and it certainly looks delicious! I know that this would be a great hit with my vegetarian kids. Potatoes in curries are just one of those things that I can never get enough of.
January 25, 2021 at 8:29 pm
Thank you Azlin. I’ve yet to come across someone who doesn’t like potato curry.
January 26, 2021 at 1:24 pm
Potato is perhaps the only vegetable that even the fussiest of eaters don’t refuse! This delicious potatoes dish shall be an instant hit with my family. I love the idea of using ground cashews to thicken up the curry.
January 26, 2021 at 6:39 pm
Thank you so much Maria, that is why potato veggie was always there on our table… my mum knew how to please all 🙂
January 26, 2021 at 4:04 pm
I love the creamy texture imparted by cashewnut and yoghurt in this curry. A great idea indeed
January 26, 2021 at 6:33 pm
Thank you so much Indrani.
January 28, 2021 at 12:19 am
My family is a big-time potato lover! This curry looks and sounds amazing. I love each and every spice that you are listed in the ingredients.
January 28, 2021 at 4:34 pm
Thank you so much Uma, and perhaps you can try it with vegan yogurt and let me know how it turns out.
January 28, 2021 at 6:15 am
This yogurt potato sounds so delicious and unique. We also make a similar recipe-dahi wale aloo as we call it which is everyone’s favorite in my family. But, adding cashews to it is such an interesting idea. I think it will take the dish to another level. I will definitely try this recipe.
January 28, 2021 at 4:32 pm
Thank you so much Vandana, we too make a simple dahi aloo sabji but the kids didn’t like it when the masala was watery. That’s how I thought of adding cashew nuts, to thicken the curry.
January 28, 2021 at 6:18 am
That is such a lovely curry. I live yogurt based curry recipes and this is one more to add to the list. Love the freshly made masala powder. That would have elevated the flavor of the recipe even more.
January 28, 2021 at 4:31 pm
Thank you so much Sandhya. Yes, the freshly made masala does add so much flavour to the curry.
January 28, 2021 at 7:50 pm
Love the creamy look of your yogurt potato curry. With freshly ground spices and cashews going in, I am sure the curry tastes great.
January 28, 2021 at 9:19 pm
Thank you so much Poonam, it is a family favorite.
January 28, 2021 at 7:51 pm
Your posts always take me down the memory lane Mayuri. This potato curry has some beautiful memories attached to it. My Gujarati friend’s mum used to make this for us all.
Your Potato curry looks super delicious with simple ingredients and ease to make it.
January 28, 2021 at 9:19 pm
Thank you so much Lata, traditionally its just potatoes and dahi which sometimes results in a watery curry. To make it more appealing to my kids I started adding cashew nut powder. Some add besan.
January 29, 2021 at 10:55 am
This one will be an addition to the regular ones that I make. Looks delicious and ideal with chapatis. Yummy.
January 29, 2021 at 1:03 pm
Thanks Jayashree, enjoy when you make it.
February 1, 2021 at 8:45 pm
I love to make this yogurt potato curry, but I do not make it in such a way. I love the combination of seeds you have used here. It will add so much to the texture as well as alleviate the dish. I would love to try this
February 1, 2021 at 8:59 pm
Thank you so much Renu, please try it.