Creamy Yogurt Potato Curry Recipe

ISLAMABAD: Indulge in the rich and gratifying experience of trying creamy yogurt potato curry, a dish that is a definite must-try. Elevate your dinner by relishing this delightful. Here is a simple recipe:

Ingredients:

Boiled Potatoes:

• 1 kg Potato (peeled & cube cut)
• 1 tsp Salt
• 3-4 cups Water

Cashew Nut Paste:

• 1/4 cup Cashew nuts
• 1/4 cup Maghaz
• 1 cup Water
• 2 tbsp Oil
• 1 tsp Red chilli powder
• 1 tsp Coriander powder
• 1 tsp Cumin powder
• 1 tbsp Kasuri methi
• 1 tsp Paprika powder
• 1 tsp Salt

Dahi Walay Aloo (Yogurt Potatoes):

• 3 tbsp Oil (for frying)
• 3 tbsp Oil
• 1 tbsp Cumin seeds
• 2-3 Green cardamom
• 3-4 Cloves
• 2-3 Green chilies (chopped)
• 1 cup Yogurt
• 1 tsp Red chili powder
• 1 tsp Coriander powder
• 1 tsp Cumin powder
• 1 tsp Turmeric powder
• 1 tsp Salt
• Cashew maghaz paste
• Fried potatoes
• 1 tsp Kasuri methi
• 1 tsp Garam masala powder
• Fresh coriander for garnish

Directions:

1. Boil potatoes in salted water until 60% done—strain and set aside.
2. In a preheated pan, cook cashew nuts, maghaz, and water until soft.
3. Blend the mixture into a smooth paste using a hand blender. Set aside.
4. In a bowl, combine boiled potatoes, oil, red chilli powder, cumin powder, coriander powder, cumin powder, kasuri methi, paprika powder, and salt. Mix well and set aside.
5. In a pan, heat oil and add cumin seeds, green cardamom, cloves, and green chillies. Cook for a minute. Add coriander powder, red chilli powder, cumin powder, turmeric powder, and salt. Cook for a few seconds.
6. Add the cashew nut paste and yogurt. Cook for 2-3 mins.
7. Add fried potatoes and cook until fully done. Add kasuri methi and garam masala, giving it a good mix.
8. Your creamy yogurt potato curry is ready. Garnish with fresh coriander and serve.