Potatoes in Yogurt
Transform humble ingredients into a comforting, flavor-packed dish with this recipe for Potatoes in Yogurt! Tender golden potatoes are simmered in a creamy yogurt-based sauce infused with aromatic spices like cumin, turmeric, and garam masala. The tanginess of the yogurt perfectly complements the earthiness of the potatoes, while fresh cilantro and optional green chilies add a fragrant and slightly spicy finish. This one-pot dish is easy to prepare in under an hour and pairs beautifully with steamed rice, soft naan, or roti for a satisfying and well-rounded meal. Perfect for a vegetarian main course or a hearty side dish, Potatoes in Yogurt is an irresistible combination of rich flavors, creamy textures, and vibrant colors that will make it a standout on your table.
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Recipe Information
Ingredients
- 500 grams Potatoes
- 250 grams Plain yogurt
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoons Garam masala
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (chopped)
- 2 Green chilies (sliced, optional)
- 1 cup Water
Instructions
Peel the potatoes and cut them into bite-sized cubes. Rinse thoroughly under cold water to remove excess starch and set aside.
In a bowl, whisk the plain yogurt until smooth and creamy. Set aside at room temperature to prevent curdling when cooked.
Heat the vegetable oil in a deep skillet or saucepan over medium heat. Once the oil is hot, add the cumin seeds and let them sizzle for 30 seconds until fragrant.
Add the potato cubes to the skillet and sauté for 5–7 minutes, stirring occasionally, until they develop a light golden crust.
Sprinkle turmeric powder, red chili powder, and coriander powder over the potatoes. Stir well to coat the potatoes evenly with the spices.
Lower the heat to medium-low and add the whisked yogurt to the pan. Stir quickly to combine with the potatoes and prevent the yogurt from curdling.
Add 1 cup of water to the pan and stir to create a smooth sauce. Season with 1 teaspoon of salt or to taste.
Cover the pan with a lid and let the potatoes simmer for 20 minutes, stirring occasionally, until they are tender and the sauce has thickened.
Stir in garam masala and garnish the dish with fresh cilantro and optional green chilies for added heat. Cook for an additional 2 minutes.
Turn off the heat and let the dish rest for 5 minutes before serving. Serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 2617 mg | 114% | |
| Total Carbohydrate | 135.9 g | 49% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 28.5 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 619 mg | 48% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3727 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
