Potato in Yoghurt Gravy

Recipe by
Total Time:
30-45 minutes
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • Potatoes – 500grams
  • Natural Yoghurt – 500ml
  • Water – 100ml
  • Onion – 1 large
  • Ginger – 2 inch size
  • Garlic – 25grams
  • Green Chilli – 5
  • Coriander (Cilantro) Leaves – 200grams
  • Bay Leaf – 2
  • Chilli Powder – 11/2tbsp
  • Coriander Powder – ½tbsp
  • Turmeric Powder – ½ tsp
  • Fenugreek Powder – ¼tsp
  • Oil – 10 tbsp
  • Salt to Taste

How to Make Potato in Yoghurt Gravy

  • Peel and cut potato into 1×1 inch cubes
  • Chop the onion
  • Finely chop ginger, garlic and coriander leaves
  • Slit green chilli lengthwise. Discard seeds if you do not want it hot
  • Using a hand blender, make a smooth paste of yoghurt in water
  • Heat oil in a heavy bottomed pan.
  • Add potato, ginger, garlic, onions, bay leaves and salt. Sauté till cooked.
  • Add more oil if required.In a separate pan dry roast all the spices (chilli, coriander, turmeric and fenugreek powder) for about 3 mins.
  • Add yoghurt and stir in continuously for about 4 minutes. Remove from flame.
  • Add yoghurt and coriander leaves to the potato and stir in for 2 mins. Remove from flame.
  • Excellent with chappati, roti, naan or vegetable rice.