Potato Curry in Yogurt Sauce

Name: Potato Curry in Yogurt Sauce - Axenia I.
Ingredients: 8 medium potatoes (boiled or previously baked) 400 ml plain yogurt 1 red/green chili 1 teaspoon fresh ginger 3 teaspoons chickpea flour 1 teaspoon cumin seeds 1 teaspoon ground coriander 2 bay leaves

Salad - Potato Curry in Yogurt Sauce by Axenia I. - Recipia

Peel the potatoes and cut them into uniform-sized cubes to ensure even cooking. The ginger and chili pepper should also be peeled and finely chopped, allowing the flavors to optimally release during cooking. It is essential to have all the ingredients prepared before starting to cook, so you can work quickly and efficiently. In a bowl, mix the yogurt with turmeric, coriander, and curry to create a fragrant and creamy paste. This mixture will add a rich flavor and beautiful color to the final dish. In a 2-liter pot, add the oil and heat it over low heat. When the oil becomes warm, toss in a cumin seed – if it pops, the temperature is ideal for adding the rest of the ingredients. Add the cumin seeds, chili pepper, chopped ginger, and shortly after, the bay leaves. Let the mixture infuse the flavors for 30 seconds, then add the chickpea flour. It is important not to leave the flour on the heat for more than 30 seconds, as it can burn. This step is crucial for developing intense flavors and a unique taste. Once the chickpea flour slightly changes color, pour in the yogurt mixture with the spices and stir continuously. This is a delicate stage, as you need to be careful not to let the yogurt curdle. Increase the heat to medium and, when the mixture starts to boil, let it simmer for 1 minute. At this point, add the diced potatoes and mix well to ensure each potato piece is coated with the flavorful sauce. Wait until the mixture begins to boil again and add water. If you notice that the mixture is too thick and starts to stick to the bottom of the pot, do not hesitate to pour in water immediately. Let it simmer on low heat and, after 5 minutes, add the salt. Finally, add the fresh herbs, remove the pot from the heat, and let the dish sit for 10 minutes. This resting time will allow the flavors to meld, and the dish will thicken slightly, resulting in a delicious meal perfect for serving alongside rice or fresh bread.

Ingredients

8 medium potatoes (boiled or previously baked) 400 ml plain yogurt 1 red/green chili 1 teaspoon fresh ginger 3 teaspoons chickpea flour 1 teaspoon cumin seeds 1 teaspoon ground coriander 2 bay leaves

Potato Curry in Yogurt Sauce

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