Potato Curry
An Indian potato curry with yogurt and warming spices, served lightly cooled.
⏱️ Prep: 15 min🍳 Cook: 35 min
Ingredients
| 50 ml | oil | |
| 1 cup | 240 ml | yogurt |
| 1 head | onion, grated | |
| 4 cloves | garlic, pressed | |
| 1 kg | potatoes | |
| 1 tsp | 5 ml | turmeric |
| 2 tsp | 10 ml | ground coriander |
| 1/2 tsp | 2.5 ml | cumin |
| 1/2 tsp | 2.5 ml | red pepper (hot) |
| 1/2 tsp | 2.5 ml | ginger powder |
| 1 tsp | 5 ml | curry powder |
| 1 large bunch | parsley | |
| — | salt |
Instructions
- Peel the potatoes and cut them into cubes. If using new potatoes, clean them and halve them.
- Heat the oil in a pot and add the grated onion, and after 2 minutes add the garlic. Stir and add all the spices to fry for 20 seconds.
- Take care not to burn them and add the potatoes. Top up with warm water, which should not cover the potatoes. Stir, put on the lid and let the dish boil until the potatoes soften slightly.
- Then remove the lid and wait for the water to boil down. Season with salt, stir in the finely chopped parsley and remove from the heat after 2 minutes.
- Optionally stir in the yogurt and serve the potato curry lightly cooled.