Curry Yogurt Potatoes
Yield: 4-6 servings
Cook Time: About 15 minutes.
Tips: Oil can be substituted for the ghee (Indian butter), though for more authentic flavor, ghee is recommended.
Suggestion: Serve as a side dish to any meat, poultry or seafood dish, or as a main vegetarian dish.
Most potato recipes use a combination of ingredients we are all very familiar with, resulting in predictable (albeit, delicious) potato dishes. To keep the art of eating adventurous and exciting and make us fall in love with food over and over again, inviting new spices and flavors from different cultures into our kitchens is one of the best places to start! Curry Yogurt Potatoes has a distinct and uniquely delicious flavor. Made with some commonly used ingredients (plain yogurt, heavy
cream, garlic and ginger root) as well as a couple Indian ingredients, this potato recipe brings a fabulous whole new flavor experience to the table!
No need to shy away from adding some Indian flavors to your kitchen. Most neighborhoods have one or two Indian stores nearby, where you will find the ingredients you need for this recipe and any other Indian dish. Some grocery stores carry international foods as well (but the selection and prices are much better in the Indian stores.) The only two Indian ingredients in this dish are ghee (Indian butter) and curry paste. You can substitute oil for the ghee if needed, but if you have the opportunity to purchase ghee, I recommend using that instead of oil to make this dish taste more authentic. When buying the curry paste (usually in a jar), you will find a variety of curries at Indian stores - the trick is to look below the name and make sure it says "mild" or "medium" - for this recipe at least. You can use red or yellow new potatoes for this dish (red potatoes will offer more color). The bottom line is, this potato recipe is uniquely wonderful, and will pleasantly surprise your taste buds!
No need to shy away from adding some Indian flavors to your kitchen. Most neighborhoods have one or two Indian stores nearby, where you will find the ingredients you need for this recipe and any other Indian dish. Some grocery stores carry international foods as well (but the selection and prices are much better in the Indian stores.) The only two Indian ingredients in this dish are ghee (Indian butter) and curry paste. You can substitute oil for the ghee if needed, but if you have the opportunity to purchase ghee, I recommend using that instead of oil to make this dish taste more authentic. When buying the curry paste (usually in a jar), you will find a variety of curries at Indian stores - the trick is to look below the name and make sure it says "mild" or "medium" - for this recipe at least. You can use red or yellow new potatoes for this dish (red potatoes will offer more color). The bottom line is, this potato recipe is uniquely wonderful, and will pleasantly surprise your taste buds!
Recipe▼
Ingredients
- 2 onions, coarsely chopped
- 2-inch piece of ginger root, peeled and coarsely chopped
- 2 cloves garlic
- 3 tablespoons mild or medium curry paste (see information above)
- 4 tablespoons water
- 1 1/2 lbs. small (about 1 inch in diameter) red or yellow new potatoes
- oil for frying
- 3 tablespoons vegetable ghee or olive oil
- 2/3 cup plain yogurt
- 2/3 cup heavy cream
- 3 tablespoons chopped fresh mint
- salt and pepper to taste
- 1/2 bunch green onions, chopped (for garnish - optional)
Directions
Place onions, ginger, garlic, curry paste and water in a food processor or blender and process until smooth, scraping down the sides of the processor or blender and mixing again as necessary (mixture will appear slightly grainy).
Clean and rinse potatoes in a colander. Allow to drain. Cut the potatoes into fourths and pat dry with a paper towel if still damp. Place a large plate with a few stacked paper towels near the stove. Heat enough oil (on high) in a sauce pan to cover a small batch of the potatoes (if desired, you can use a small sauce pan, which will use less oil). (Note: If you have a deep fat fryer, you can use it for frying potatoes as well.) When oil is hot, carefully transfer a batch of potatoes to saucepan (do not over-crowd - potatoes should be able to move around) with a slotted spoon and allow to fry for about 5 minutes (or until golden brown), stirring gently occasionally. Transfer fried potatoes to the stacked paper towels to drain. Continue this process until all potatoes are cooked.
In a large skillet, heat the ghee (or oil). When ghee is hot, add onion mixture and fry on medium for about 2 minutes, stirring constantly. Add yogurt, cream and 2 tablespoons of the mint and mix well. Add the fried potatoes to the sauce and stir gently to coat. Season with salt and pepper to taste. Serve with garnishes of the remaining mint and sliced green onions if desired.
Clean and rinse potatoes in a colander. Allow to drain. Cut the potatoes into fourths and pat dry with a paper towel if still damp. Place a large plate with a few stacked paper towels near the stove. Heat enough oil (on high) in a sauce pan to cover a small batch of the potatoes (if desired, you can use a small sauce pan, which will use less oil). (Note: If you have a deep fat fryer, you can use it for frying potatoes as well.) When oil is hot, carefully transfer a batch of potatoes to saucepan (do not over-crowd - potatoes should be able to move around) with a slotted spoon and allow to fry for about 5 minutes (or until golden brown), stirring gently occasionally. Transfer fried potatoes to the stacked paper towels to drain. Continue this process until all potatoes are cooked.
In a large skillet, heat the ghee (or oil). When ghee is hot, add onion mixture and fry on medium for about 2 minutes, stirring constantly. Add yogurt, cream and 2 tablespoons of the mint and mix well. Add the fried potatoes to the sauce and stir gently to coat. Season with salt and pepper to taste. Serve with garnishes of the remaining mint and sliced green onions if desired.
