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Baby potato yellow curry
Baby potato yellow curry

Before you jump to Baby potato yellow curry recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Getting A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to baby potato yellow curry recipe. You can have baby potato yellow curry using 20 ingredients and 4 steps. Here is how you do that.

The ingredients needed to make Baby potato yellow curry:
  1. Provide 750 grams Baby potatoes
  2. Get 1/2 cup curd yogurt / (non flavoured)
  3. Prepare 1 number red onion , medium sized
  4. Take 1 number tomato , medium size
  5. Take 8 - 10 cloves garlic
  6. Prepare 1 inch ginger piece
  7. Use 1/2 - 1 number green chilli
  8. Take 1/4 teaspoon red chilli powder
  9. You need 1/2 teaspoon coriander powder
  10. Get 1/4 teaspoon turmeric powder
  11. Take 1/4 teaspoon garam masala powder
  12. Take 1/4 teaspoon black pepper powder
  13. Get 1/4 teaspoon mustard seeds
  14. Prepare 1/4 teaspoon cumin seeds
  15. Take 3 - 4 numbers chilis dried red (optional)
  16. You need 1 - 2 teaspoons vegetable oil
  17. Get 2 - 3 pinchs kasuri methi
  18. Take handful coriander leaves
  19. Get as required water
  20. Get to taste salt
Steps to make Baby potato yellow curry:
  1. Get the ingredients ready. Pressure cook the baby potatoes in water for about 3-4 whistles with some salt and turmeric powder. Drain, peel off the skin and keep aside. Rough chop- onion, garlic, ginger, tomatoes, green chili and coriander leaves. Whisk the curd well, mildly salt it and dilute with some water.
  2. In a wok, heat vegetable oil and splutter the mustard and cumin seeds. Add in some dried red chillies with the chopped ginger,garlic and green chili and saute for a few seconds. Add in the chopped onions with some salt and when the color fades, add in the tomatoes too. Now you can add the masala powders- red chilli, turmeric, coriander and garam masala. Give it a good mix and saute well for a minute.
  3. Into this masala, mix in the cooked baby potatoes. Saute and add water in, well enough to cover it all. Once it starts bubbling, you can reduce the flame and cook a while to thicken the gravy. Add some of the chopped coriander leaves too in.
  4. Reduce the flame to lowest and add in the diluted curd. Mix thoroughly so that it does not split. The finish off is with some black pepper powder, kasuri methi and additional salt if required. This is where you balance the flavors :) Keep stirring. (Tip: You may mash in some potato pieces to thicken the curry) Put off the flame when you see the vapors - it need not bubble and boil. Garnish with some fresh coriander leaves and serve hot with rotis /rice.

Vegan yellow curry: Make homemade yellow curry paste, substitute vegetables or tofu for chicken, and leave out the fish sauce. Additional vegetable options: red bell peppers, zucchini, bamboo shoots, baby corn, cauliflower. Red or Green Curry Paste: Yellow curry paste is the most mild of the three. For the Potato Curry, combine potato, fish flakes, spices, garlic, curry leaves, pandan and onion in a large saucepan over medium heat. Add coconut milk and stir through.

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