Creamy Lowfat Potato Curry
3 large or 4 medium potatoes, peeled and diced
1/4 cup soy yogurt
2 teaspoons grated ginger
1 teaspoon chili powder
1 tablespoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon paprika
2 tablespoons oil
1/2 teaspoon cumin
pinch of asafetida (optional)
2 teaspoons flour
1 1/2 cup water
1/4 cup chopped cilantro
1 teaspoon salt (or to taste)
Cover potatoes with cold water in a medium saucepan, bring to boil, and simmer until cooked but still firm, about 15 minutes. Meanwhile, whisk together yogurt, ginger, chili powder, coriander, turmeric, and paprika.
Heat oil in a medium saucepan over medium heat. Add cumin, asafetida, and flour, and toast until flour begins to brown. Add yogurt mixture, and cook, stirring constantly, for 2-3 minutes. Add water 1/2 cup at a time. It is important to continue stirring constantly, or the sauce will break. Once all water is added, stir in potatoes and simmer, uncovered, for about 10 minutes. Stir in cilantro and salt, cook 2-3 minutes more, and serve.
This recipe goes really well with any sort of Indian flatbread, such as whole wheat roti or naan, as well as pita, or even tortillas in a pinch. I recommend making fresh roti.
Source of recipe: Modified from the "Potato Curry" recipe from Manjula's kitchen
SO HOW'D IT GO?
I thought that this didn't have quite enough flavor at first, so I stewed it with a habanero chile. It then had too much flavor.