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Ingredients
| ghee: 3 Tbl |
| cumin seed (whole): 1 tsp |
| ground turmeric: 1 tsp |
| ground coriander: 1 tsp |
| salt: 1 tsp |
| yellow mustard seed: 1/2 tsp |
| cayenne pepper: 1/2 tsp |
| russet potatoes: 6 whole potatoes (peeled and diced) |
| water: 2 cups |
| whole plain yogurt: 1 cup |
| frozen green peas: 2/3 cup |
Potato Curry
Credit: AllRecipes
User rating:
"This is a great creamy curry recipe. It is very mild, and unlike typical curries. A crowd pleaser!"
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Prep Time
15 min -
Cook Time
45 min -
Servings
4 serving(s)
Tags
Directions
- Heat the ghee in a skillet over medium heat, and mix in the cumin, turmeric, coriander, salt, mustard seed, and cayenne pepper. Place potatoes in the skillet, and stir to evenly coat with the ghee. Cook 10 minutes, stirring often. Pour water into the skillet. Reduce heat to low, and simmer 30 minutes, until potatoes are tender.
- Mix the yogurt and peas into the saucepan. Continue cooking until heated through.