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: EasyThis 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: EasyThis favorite Indian dish is loved across the entire India and is typically served as breakfast.
Potato Curd Masala
4
servings5
minutes15
minutesThis 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
- This dish can be paired with “Maida Puri“.
Dear kamala,
Nice recipe,went well with chapathi
Thanks
Arthy
nice one
Dear kamala, curd oats is superb.
Thank you Sunethra.
I like your recipes I need the procedure how to make the milk Kozhukattai
Hi Deiva,
Thank you for visiting and your kind comments. Milk Kozhukattai is prepared with different methods. I have already posted Thanjavur style Milk Kozhukattai. Please check the following link:
https://www.kamalascorner.com/2007/09/paal-milk-kozhukattai.html
I will post other versions also shortly.
dear kamala mam,
really a superb one mam
Thank you Padma.
Hi Mam,
For a fresher like me your website is really very useful…..
Continue your good job……
Bye
Meena
hi mam
This recipe is very like to all…………..
my grand ma very like it this one””””””””””””””’
so good………….. by kavipriya
your recipes are simple and easy to make.
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”.
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
Thank you Priya for trying my recipes.
hello mam,
your website is so useful for me.
your recepies are awsome.
thankyou mam
Thank you Suba.
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.
Thank you for your kind words.
My husband recommended this site. It s very useful for me,(beacause i am newly married), thank u mam
Hi Maheswari,
Welcome to my site. Hope you will try my recipes and send your feed back.
Very Nice
Thank you Yamini.
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
Thank you for your kind words. I will add kid recipes soon.