This is a great creamy curry recipe. It is very mild, and unlike typical curries. A crowd pleaser!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the ghee in a skillet over medium heat, and mix in the cumin, turmeric, coriander, salt, mustard seed, and cayenne pepper. Place potatoes in the skillet, and stir to evenly coat with the ghee. Cook 10 minutes, stirring often. Pour water into the skillet. Reduce heat to low, and simmer 30 minutes, until potatoes are tender.

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  • Mix the yogurt and peas into the saucepan. Continue cooking until heated through.

Nutrition Facts

396.1 calories; 11.3 g protein; 64.7 g carbohydrates; 28.3 mg cholesterol; 676.7 mg sodium. Full Nutrition

Reviews (85)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/23/2008
Excellent You need Ghee But I found this on how to make it How to make Ghee At Home Pure unsalted Butter (not margarine) 1. Heat butter in a saucepan in high-medium heat until it boils or bubbles. 2. Reduce heat to medium-low and cook uncovered until butter turns to a clear golden color. (Butter usually begins to boils with lots of bubbles. When it is done it will have foams on top of it indicating that ghee is nearly done.) 3. Cool it and store it in dry container. Use ghee in you regular cooking. I added I can of rinsed chickpeas/garbanzo beans and served it with whole wheat naan this is how a local indian restaurant we go to has served it. Also its took me no more the 30 minutes from start to finish with clean up. Be careful the yellow colored sauce tends to stain things. Read More
(108)

Most helpful critical review

Rating: 2 stars
12/08/2011
This needed a lot of tweaking for our taste. Read More
(3)
116 Ratings
  • 5 star values: 56
  • 4 star values: 37
  • 3 star values: 13
  • 2 star values: 6
  • 1 star values: 4
Rating: 4 stars
02/22/2008
Excellent You need Ghee But I found this on how to make it How to make Ghee At Home Pure unsalted Butter (not margarine) 1. Heat butter in a saucepan in high-medium heat until it boils or bubbles. 2. Reduce heat to medium-low and cook uncovered until butter turns to a clear golden color. (Butter usually begins to boils with lots of bubbles. When it is done it will have foams on top of it indicating that ghee is nearly done.) 3. Cool it and store it in dry container. Use ghee in you regular cooking. I added I can of rinsed chickpeas/garbanzo beans and served it with whole wheat naan this is how a local indian restaurant we go to has served it. Also its took me no more the 30 minutes from start to finish with clean up. Be careful the yellow colored sauce tends to stain things. Read More
(108)
Rating: 4 stars
12/02/2009
Great base curry, but it needs a bit of tweaking to make it perfect. Double all spices, add one chopped onion to saute pan, add one bunch chopped cilantro at the end, use either greek yogurt or coconut milk in place of regular yogurt, add a lot more peas (use petite ones for sweetest flavor), and most important: fry the cubed potatoes on high in a bit of oil BEFORE adding them to the pan (don't let them cook all the way through), and they will keep that crispy outside but creamy, flavorful inside. Read More
(64)
Rating: 4 stars
06/06/2006
Dead on for the cooking time. Ended up mild (but that was no surprise since that s what it is supposed to be!) so it wasn t my favorite next time I will probably add more peas and double the spices- and probably add some either ground or rough cut onions when the potatoes go in. Overall really nice texture. I would serve this with Naan and not Rice however the potatoes and rice made too much of a similar texture and I didn t like it at all. Also be aware that it will thicken a bit as it sets out- so make it a little thinner than you would like- just add more water as you need. Really simple base recipe you could take a lot of places! I think this is especially a good recipe if you are trying to get someone into the world of curries. A good beginner dish if you will because of the mildness. Thanks for the recipe! Read More
(36)
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Rating: 5 stars
11/12/2005
Yum Yum Yum. I like my food spicy so I doubled all of the spices and also added garlic and onion. My whole family enjoyed this! Read More
(28)
Rating: 5 stars
02/23/2008
Great recipe. Instead of yogurt I used 1 cup of coconut milk Read More
(27)
Rating: 5 stars
01/08/2007
Wonderful! I added about 2 full cups of peas to the recipe because I love peas. I like to avoid butter of any kind so instead of ghee I used 1 tbs of butter and 1-2 tbs of olive oil. The flavor was not lacking and I will continue to make it this way. Read More
(20)
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Rating: 4 stars
07/02/2010
After reading all the reviews this is what I did - I used ghee probably doubled all the spices - I did big heaping tsps and then tasted as it was cooking and added more along with garlic powder (fresh garlic would've been better but I was lazy) - I did the water and a cup of coconut milk and also added a can of garbonzo beans and instead of peas I used chopped baby spinach. It's really good!! Spicy and comforting - way better than my generic curry powder. Read More
(15)
Rating: 5 stars
08/12/2006
i used a full tsp of cayanne and thought it spiced it up really well. i added chopped onion 1 clove garlic Fat Free yougart and a little leftover califlower i had in the fridge. next time (there will be many next times) i will cut the onion thicker use more garlic and a lot more califlower. tasted very authentic indian. 5 STARS! Read More
(11)
Rating: 5 stars
09/01/2007
I omitted the yogurt completely and this dish was delicious. I doubled the spices and the potatoes had a nice bite to them. Read More
(11)
Rating: 2 stars
12/08/2011
This needed a lot of tweaking for our taste. Read More
(3)