Potato Curry

Potato Curry (Assami Ril Do)
  • 10 small baby potatoes, peeled
  • 3 tablespoons vegetable oil
  • 2 teaspoons Ginger-Garlic Paste*
  • 1 dried chili, roughly pounded
  • 1/4 teaspoon tumeric
  • 1 small tomato, finely chopped
  • 1/2 cup plain yogurt
  • 1/2 cup water
  • Table salt, to taste
  1. Boil the potatoes in water to cover until just fork-tender; drain. Lightly prick the potatoes with a fork. Set aside.
  2. In a large skillet, heat the oil on high. Add the Ginger-Garlic Paste and sauté for about 10 seconds. Add the dried red chili and tumeric; mix well. Add the tomatoes and sauté for another 2 to 3 minutes.
  3. Add the yogurt and cook for about 5 minutes. Add the potatoes. Sauté for 1 minute. Add the water and lower the heat. Cover, and cook for about 20 minutes. Add salt to taste. Serve hot.
* Recipe for Ginger-Garlic Paste provided in the cookbook. You may also use a jarred variety that is widely available at Asian grocery stores.
  • Yields: 4 servings
  • Preparation Time: 50 minutes
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