Potato Curd Masala

Potato curd masala is a comforting and flavorful dish that combines the softness of potatoes with the tanginess of yogurt. This dish is a perfect balance of creamy and spicy flavors, making it a versatile accompaniment to any Indian meal. The addition of curry leaves not only adds a pop of freshness but also enhances the overall aroma of the dish. Serve this potato curd masala with some crispy maida puri or steaming hot rice for a delicious and satisfying meal. Also try these other masalas like Rajma masala

  • Rajma Masala

    Difficulty: Easy

    This Rajma masala is made with soaked rajma, tomato, onion, ginger, garlic, green chillies and Chana masala powder. This masala can be served with Chapathi or steamed rice.

  • Maida Puri

    Difficulty: Easy

    This favorite Indian dish is loved across the entire India and is typically served as breakfast.

Potato Curd Masala

Recipe by S Kamala
Course: SidesCuisine: Indian, TamilDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes

This side dish made with potato and yoghurt can be served with any Indian Bread (maida puri) or hot rice. 

Ingredients

  • 2 Potato (big size)

  • 1 Onion

  • 1 tsp Red Chili powder

  • 1/4 tsp Turmeric powder

  • 1 tsp Fennel seeds (Sombu)

  • 1 tsp Ginger and garlic paste

  • 2 Green Chilies

  • Curry leaves – few

  • 2 tbsp Oil

  • 1 tsp Salt

  • 1/2 cup Curd

Directions

  • Pressure cook the potatoes for one to two whistles, or until they are three-quarters done. Let them cool, then peel and chop into medium-sized pieces.
  • Finely dice the onion and slit the green chillies in half.
  • Heat oil in a kadai, then add fennel seeds, curry leaves, and onion, frying briefly.
  • Incorporate ginger-garlic paste and fry until the raw smell vanishes.
  • Add the potato pieces, stirring well. Season with red chilli powder, turmeric powder, and salt.
  • Mix, adding a small amount of water (about 1/4 cup).
  • Toss in a few fresh curry leaves. Cover and cook over medium heat until the potatoes are tender.
  • Stir in the slit green chillies, followed by the curd. Continue cooking on a low flame until well combined.

Recipe Video

Notes

25 Comments

  1. Dear kamala,
    Nice recipe,went well with chapathi
    Thanks
    Arthy

  2. Dear kamala, curd oats is superb.

  3. I like your recipes I need the procedure how to make the milk Kozhukattai

  4. dear kamala mam,
    really a superb one mam

  5. Hi Mam,

    For a fresher like me your website is really very useful…..

    Continue your good job……

    Bye
    Meena

  6. hi mam

    This recipe is very like to all…………..

    my grand ma very like it this one””””””””””””””’

    so good………….. by kavipriya

  7. sujatha gurumurthy

    your recipes are simple and easy to make.

  8. I am a non indian and unclear what you mean when you say “curd” and also what is a Kadai? Can I use a regular frying pan? Thank you

    • Hi TJ,

      As a non-Indian, showing interest in Indian recipes is great. Kadai is a frying pan. Normally we use thick bottomed frying pan so that it will retain heat. Curd is sold in other countries as “Yogurt”.

  9. Hi mam,
    I’m new to cooking. i’ve tried ur recipes regularly.
    my husband likes it. this website, very very helpful to me.. thanks alot

  10. hello mam,

    your website is so useful for me.

    your recepies are awsome.

    thankyou mam

  11. R.Banupriya rambabu

    hai mam thank you for your wonderful recepies. daily i prepared your recepies only its very much useful to me.pls continue ur different recepies.

  12. My husband recommended this site. It s very useful for me,(beacause i am newly married), thank u mam

  13. Very Nice

  14. Hello mam …ur recipes are easy-to-use . Because of ur site I interested in cooking. Mam kindly add some lunch recipes for my two year kid…thanks mam

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