Most of the curry gravies I make are tomato-based. That I love all things tomato is no secret. DH, on the other hand, does not really love it like I do. The only tomato dish he will happily eat is the tomato chutney. Anything else has ‘too much tomato’ for him. Humph. As if there were such a thing.
Anyhow, I packed him Peas rice and a Paneer curry for lunch today. I asked him how it was, and he replied by saying it was good, but that the gravy was too tomato-ey for him. Asked him what he wanted for dinner, and his only request was for a curry without tomato. I had baby potatoes and peas on hand from my trip to the grocer. I set about thinking of all the non-tomato curry bases like cashew gravy, almond gravy, onion gravy etc that I could pair them with. I was feeling too lazy to run the mixer and grind anything so I thought why not make a yoghurt – based gravy for the curry?
It worked like a charm. This curry came out so delicious with just the right amount of sourness from the yoghurt complementing the spices. It also takes only about 10 minutes to make the actual curry excluding the time for prepping your potatoes. The combination of potatoes and fresh green peas was amazingly yummy eaten with soft Chapatis. Read on for the recipe!
- Baby potatoes – 15
- Peas – ½ cup
- Onions – 2 (medium sized)
- Ginger Garlic paste – ½ tsp
- Thick Yoghurt – ½ cup
- Milk – ¼ cup
- Turmeric powder – ¼ tsp
- Kashmiri chilly powder – 1 tsp
- Curry powder – ½ tsp
- Cumin powder – ½ tsp
- Coriander powder – ½ tsp
- Kasuri methi – 1 tsp
- Black pepper powder – ½ tsp
- Oil – 3 tsp
- Salt to taste
- Sugar – ½ tsp
- Wash, cut into halves, boil until soft and peel the baby potatoes.
- Heat oil in a wide bottomed pan.
- Tip in the chopped onions and fry until soft and translucent.
- Add the ginger garlic paste and sauté until the raw smell is gone (about 1 minute on medium flame)
- Add the peas and add water to cover the peas. Cover and cook for about 3 to 5 minutes until peas are soft.
- Add the turmeric powder, and add the cooked and peeled baby potatoes to this and mix well. Reduce flame to low.
- In a bowl, tip in the yoghurt and use a whisk or a spoon to beat it into a smooth liquid. Add the milk and further whisk until it has a free-flowing and saucy consistency without lumps.
- Add the red chilly powder, curry powder, cumin, coriander, kasuri methi to the yoghurt and whisk until they are well incorporated.
- Now slowly add this mixture to the potatoes, stirring as you go, making sure that then flame is at its lowest to prevent the yoghurt sauce from curdling.
- Now mix this well and season with salt, black pepper powder and sugar. Adjust for taste as necessary. Let it cook for a minute more.
- Switch off the stove and transfer to another bowl.
Let the curry stand for about 10 minutes covered so that the potatoes steep in the sauce and develop flavor. Serve warm (not hot) with Rotis, Chapatis, Phulkas or Rice. Enjoy!