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Mild Potato Curry with Yogurt

I really love Indian food, so whenever I have time, I will cook Indian dishes. The problem is that some Indian foods are quite hot and spicy, which is not something SC can eat. So I’m really glad when I found this mild potato curry recipe that is not too hot and spicy. I got the recipe from the Authentic Recipe from Singapore cookbook and I modified it a bit by adding some ricotta cheese. I just had too get rid of the cheese from my fridge. :)
Mild Potato Curry with Yogurt

Serves : 4-6
Preparation time: 25 mins
Cooking time: 35 mins


  • 5 cloves garlic
  • 3cm fresh ginger, peeled and sliced
  • 3 tablespoons oil
  • 1 large onion, sliced
  • 2 tablespoons ground coriander
  • 1 tablespoon chili powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 2 cloves
  • 1 cinnamon stick
  • 750gr potatoes, peeled abd cut into chunks
  • 2 tomatoes, cut into wedges
  • 2 cups (500ml) water
  • 6 sprigs coriander leaves (cilantro), coarsely chopped
  • 1.5 teaspoons salt
  • 1/4 teaspoon pepper
  • 1.5 teaspoon sugar
  • 1 cup (250ml) plain yogurt
  • 1 cup ricotta cheese (optional)


  • Grind the garlic and ginger to a paste in a mortar
  • Heat the oil in a wok over medium heat and stir fry the onion until golden, about 5 minutes. Add the garlic ginger paste, all the spices and the curry leaves, and continue to stir fry gently for 4 to 5 minutes.
  • Add the potatoes and stir fry until they are well coated with the spices, about 1 minute. Then add the tomatoes and water, and simmer, covered, stirring occasionally until the potatoes are cooked, about 15 to 20 minutes.
  • add the coriander leaves, and mix well. Season with salt, pepper and sugar. Swirl in the yogurt and ricotta and remove from the heat. Serve immediately with rice or bread
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2 Responses to “Mild Potato Curry with Yogurt”

  1. V says:

    I love spreading ricotta on baguette for sandwich and ricotta goes well with soft veggies such as grilled eggplants. So I normally have it with grilled eggplants and any kind of cold cuts (preferably mortadella. Oh, while grilling eggplants, you can also grill whole garlic cloves. When done, you can spread the garlic onto the bread for added depth. I’m hungry! :p

  2. jenz says:

    Waaaa.. thanks Ven. gw bacanya juga laper. ntar klo beli ricotta lagi gw coba deh :)

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