Potatoes with curry leaves and turmeric

Name: Potatoes with curry leaves and turmeric
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Cuisine: Pakistani
Ingredients: 500 g (1 lb 2 oz) small baby potatoes; ¼ teaspoon nigella seeds (kalonji); 1 teaspoon cumin seeds; 3 tablespoons sunflower oil; ½ teaspoon brown mustard seeds; 10-11 fresh curry leaves; handful of coriander (cilantro) leaves, finely chopped; 3-4 teaspoons full-fat Greek-style yoghurt; 1 teaspoon turmeric powder; 1 tablespoon chopped dill; 1 green finger chilli, chopped-optional, for more heat; 3 dried long red chillies; ½ lime; ½-1 teaspoon salt, to taste

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Andaza

By Sumayya Usmani

Published 2023

About

A recipe I created from the need for more uses for a glut of curry leaves, this was inspired by childhood trips to my Dadi’s home. I usually eat this rustic dish with chapattis or parathas.

Ingredients

500 g (1 lb 2 oz) small baby potatoes
1

Asia
Pakistan
Karachi
Side dish
Vegetarian
Gluten-free

Method

Boil the potatoes until cooked through, but not overdone and falling apart. Drain well, then toss them with the turmeric and salt.
Put the oil into a saucepan and place over medium heat. When it is hot, add the mustard, cumin and nigella seeds and stir until they begin to pop. Add the red chillies and stir for a few seconds, then add the fresh curry leaves – stan