Roasted potatoes in a spicy yogurt curry (30 minutes)
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • Little Baby potatoes – 12
  • Oil – 2 tbsp
  • Yogurt – 3 tbsp
  • Red chilli powder – 2 tsp
  • Coriander powder – 1 tsp
  • Cumin powder – 1 tsp
  • Fennel powder – ½ tsp
  • Turmeric powder – ¼ tsp
  • Salt – 2 tsp
  • Cream – 1 tbsp (optional)
  • Dry fenugreek leaves/ kasuri methi – 1 tsp
  • Coriander leaves – 2 tsp (chopped finely)
  • Brown sugar/ White sugar – a pinch
Instructions
  1. Boil the baby potatoes with 1 tsp salt, remove the skin and make a hole on it using fork,
  2. In a pan, add 1 tbsp of oil, Shallow fry the potatoes in oil and keep it aside.
  3. Mix the yogurt, red chilli powder, coriander powder, cumin powder, fennel powder, turmeric powder and salt. Keep it aside.
  4. Heat 1 tbsp oil in the same pan in a low heat and add the yogurt mixture and cook for 5 mins.
  5. Add the potatoes and allow cooking until the oil separates out around 10-12 mins.
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  7. Finally add fresh cream (optional), dry fenugreek leaves, chopped coriander, a bit of sugar (I added brown sugar) and mix well. Switch it off.
Recipe by Relish The Bite at https://www.relishthebite.com/roasted-potatoes-in-a-spicy-yogurt-curry-30-minutes/