Classic Potato Yogurt Delight
Main Ingredients
For Tempering
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Potatoes
Boil 4 medium potatoes without salt until well cooked (about 2-3 whistles in a pressure cooker). Peel the skin and mash them roughly.
Prepare Curd
Take 2 cups of curd in a bowl. Add salt to taste and well until smooth.
Combine Potatoes and Curd
Add the mashed potatoes to the curd and mix thoroughly until well combined.
Chop Aromatics
Finely chop 3-4 green chilies and a small piece of ginger.
Prepare Tempering
Heat 1 teaspoon of coconut oil in a small pan over medium heat. Once hot, add 1/2 teaspoon of mustard seeds and 1/2 teaspoon of urad dal. Let the mustard seeds splutter and the urad dal turn light brown.
Sauté Aromatics
the flame to low. Add the finely chopped ginger, green chilies, and a few curry leaves to the pan. until the green chilies are well cooked and the mixture is fragrant (about ).
Add Tempering to Curry
Pour the hot mixture over the potato-yogurt curry. Mix gently.
Garnish and Serve
Fry 2-3 red chilies in a little oil until crisp and place them on top for garnish. Serve the Classic Potato Yogurt Delight with white rice.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 2 swaps
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
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