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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 11 votes
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