Mild Potato Curry with Yogurt

Name: Mild Potato Curry with Yogurt
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: Serves 4-6
Cuisine: Singaporean
Ingredients: 1 cup (250 ml) plain yogurt; 750 g (1½ lbs) potatoes, peeled and cut into chunks; 1 tablespoon chilli powder; 6 sprigs coriander leaves (cilantro), coarsely chopped; 2 cups (500 ml) water; 3 cm (1¼ in) fresh ginger, peeled and sliced; 1 cinnamon stick; 2 teaspoons freshly squeezed lime or lemon juice; 2 tomatoes, cut into wedges; ¼ teaspoon pepper; 2 cloves; 1 teaspoon ground turmeric; 2 tablespoons ground coriander; 1 large onion, sliced; 1 teaspoon ground cumin; 1½ teaspoons salt; 3 tablespoons oil; 5 cloves garlic; 1 sprig curry leaves; 1½ teaspoons sugar

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
1 hr

Appears in

The Food of Singapore

By Djoko Wibisono

Published 2015

About

Ingredients

5 cloves garlic
3 cm (1¼ in) fresh ginger, peeled and sliced

Asia
Singapore
Side dish
Street Food
Vegetarian
South East Asia
Gluten-free

Method

Grind the garlic and ginger to a paste in a mortar.
Heat the oil in a wok over medium heat and stir-fry the onion until golden, about 5 minutes. Add the garlic-ginger paste, all the spices and the curry leaves, and continue to stir-fry gently for 4 to 5 minutes.
Add the potatoes and stir-fry until they are well-coated with the spices, about 1 minute.