Potatoes in Yogurt

"These yummy potatoes go very well with hot rotis, nan, steamed rice, or garlic bread. You might need to adjust the amount of chilli powder and chillies to suit your taste, because it is a moderately spicy dish."
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Ready In:




  • Place a skillet on medium heat and heat the oil/ghee in it.
  • When heated, add the minced ginger, and then the chopped onion.
  • Saute for a minute.
  • Add the potato cubes and fry for a while.
  • Reduce the flame to low, cover the skillet, and cook until the potatoes are tender.
  • Once potatoes are done, uncover the skillet and add the whole green chillies, turmeric powder, chilli powder and salt.
  • Fry for 2-3 minutes.
  • Add the yogurt/curds to the potato mix, and then add the water.
  • Mix well and bring it to a boil.
  • Remove from the flame and garnish with the corriander.
  • Serve hot.

Questions & Replies

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  1. Gidget
    very tasty, I had all the ingredients in my cupboard but not enough potatoes so I made up the potatoe quantity with cauliflower..this will be a regular on our table.
  2. Folk Dancer
    This was good, but next time I will increase the amount of potatoes and decrease the water. Using the amounts listed in the recipe gave me almost a soup and the flavors seemed to be diluted. We coped, however, by sopping up the extra juices with bread, and it was definitely a success.
  3. Fouzia Parkar
    nice recipe but i felt something was either less or more. i liked the gravy the most but the potatoes didnt taste that nice. they had no flavor in them, just like plain boiled potatoes. i added some cumin seeds and mustard seeds also while frying the onions to give it added flavour.
  4. Charishma_Ramchandani
    Anu, awesome potatoes! I used 3 large sized potatoes and 4 1/2 tbsp. of oil. Otherwise, I used everything in the same quantities as mentioned. We had this for lunch today and oh loved it so much. Only, we felt that it was very tasty(as in being a bit spicy) before adding the yogurt. Hence, henceforth we'll be making it without the yogurt. After reaching the fifth step in the recipe( till the potatoes were three-fourth tender), I added water and covered the container for around 10-12 minutes until the potatoes were completely done. Then added the masala powders and salt. Mixed it well and then what I tasted was FANTA-FABULOUS! Thanks! Next time, I'll stop at this point, garnish with cilantro and serve. Served this with hot puris and wow, heaven in a morsel!
  5. Zaccaria
    I have not made these yet, but I am thinking that fennel seed would be really good in this with red kashmiri chilis instead of green. I'll let you know when I try it.



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