Monday, 15 July 2013

Potato Yogurt Curry

I were a bit reluctant to cook curry with yogurt, afraid it will spoil.
However, I took this chance to try to be adventures in meal. Surprisingly, it tasted good.


3 garlic cloves, chopped
1 tsp sugar
1 cinnamon sticks
5g turmeric powder
1/2 tbsp garam masala
1/2 tsp red chili powder
13g root ginger, chopped
8 ml oil
3 shallots,halved lenghtways and sliced along the grain
1 green chilies, seeded and finely sliced
curry leaves
250g potatoes, cut into bite size pieces
1 tomato,peeled,seeded and quartered
100ml yogurt
1/2 lemon, quartered. to serve


1. Grind the garlic and ginger to a coarse paste by using a mortar and pestle.
2. Heat the oil in a pan, add the shallots and chilies and cook until fragrant. Add the garlic and ginger paste with the  sugar, and stir until the mixture begins to color.
3. Stir in the curry leaves, cinnamon sticks,turmeric,salt, chili powder  and garam masala, and toss in the potatoes, making sure they are coated in the spice mixture.
4. Pour in just enough water to cover the potatoes. Bring to the boil, then reduce the heat and simmer  until the potatoes are just cooked.
5. Add the tomatoes and heat them through.  While hot, fold in the yogurt, then sprinkle with the coriander. Ready to serve.

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