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Mild Potato Curry with Yogurt Recipe

Mild Potato Curry with Yogurt Recipe

Mild Potato Curry with Yogurt Recipe

Ingredients :

  • 5 cloves garlic
  • 3 cm (11/4 in) fresh ginger, peeled and sliced
  • 3 tablespoons oil
  • 1 large onion, sliced
  • 2 tablespoons ground coriander
  • 1 tablespoon chilli powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 2 cloves
  • 1 cinnamon stick
  • 1 sprig curry leaves
  • 750 g (11/2 lbs) potatoes, peeled and cut into chunks
  • 2 tomatoes, cut into wedges
  • 2 cups (500 ml) water
  • 2 teaspoons freshly squeezed lime or lemon juice
  • 6 sprigs coriander leaves (cilantro), coarsely chopped
  • 11/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 11/2 teaspoons sugar
  • 1 cup (250 ml) plain yogurt

Method :

  1. Grind the garlic and ginger to a paste in a mortar.
  2. Heat the oil in a wok over medium heat and stir-fry the onion until golden, about 5 minutes. Add the garlic-ginger paste, all the spices and the curry leaves, and continue to stir-fry gently for 4 to 5 minutes.
  3. Add the potatoes and stir-fry until they are well-coated with the spices, about 1 minute. Then add the tomatoes and water, and simmer, covered, stirring occasionally until the potatoes are cooked, about 15 to 20 minutes minutes.
  4. Add the lime juice and coriander leaves, and mix well. Season with the salt, pepper and sugar. Swirl in the yogurt and remove from the heat. Serve immediately with rice or bread.

Serves 4-6
Preparation time : 25 mins
Cooking time : 35 mins

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Source :
the food of Singapore
Simple Street Food Recipes from the Lion City
by David Wong & Djoko Wibisono
photos by Luca Invernizzi Tettoni
introduction by Lee Geok Boi

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See also Singapore Cooking “Kangkung Belachan Recipe – Water Spinach Stir-fried with Spicy Prawn Paste Recipe”