Potato Curry with Yogurt Gravy




  • 2 large boiled potatoes
  • 2 tablespoons oil
  • 1/2 teaspoon cumin seeds
  • Pinch of hing (asafetida)
  • 2 teaspoons besan (gram flour)
  • 1 bay leaf
  • 4 tablespoons yogurt
  • 1 teaspoon grated ginger
  • 1 teaspoon finely chopped green chilies
  • 1 tablespoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon paprika
  • 1/4 chopped cilantro
  • 1 1/2 cups of water



Boil 2 large potatoes. Peel and cut them in bite size pieces.

Mix the yogurt, ginger, green chilies, turmeric powder, coriander powder and paprika and blend into a paste.

In a heavy saucepan, heat the oil. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.

When the oil is ready, add the hing and cumin seeds. After the cumin seeds crack, add the bay leaf and besan (gram flour). Stir for about half a minute until the besan (gram flour) is golden-brown. Now add the yogurt paste and stir-fry for about 2 minutes on medium heat until the paste starts leaving the oil from the sides.

Add about one cup of water. After the gravy boils, let it cook on low-medium heat for 4 to 5 minutes. Add the potatoes. Let it cook for few minutes until the gravy is to your desired thickness. Add the cilantro and salt and continue to cook for a few minutes. Serve with any kind of bread.


You can use a variety of vegetables, such as green peas, carrots, and cauliflowers, as a substitute for the potatoes. The recipe for the gravy remains the same.