Curried Potato Salad with Yoghurt – Aloo Bhurta

Yummy! Use potatoes that will stay firm after cooking. Greek-style yoghurt works particularly well because it remains thick. But any yoghurt you love will do.

Yield: Serves 4

  • 1 cup plain yoghurt
  • 3 tablespoons butter
  • 1 to 2 bay leaves
  • ½ teaspoon cumin seeds
  • Pinch of asafetida
  • ½ teaspoon turmeric powder
  • 3 cups potatoes, boiled till tender and cubed
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • ¼ teaspoon cayenne or crushed red pepper
  • 1 teaspoon salt
  1. Stir yoghurt well. Let stand at room temperature.
  2. In a heavy-bottomed pan, heat the butter. When it melts add the bay leaves and cumin seeds. When the seeds change color (about 15 seconds), add the asafetida, turmeric and potatoes. Stir-fry 2 to 4 minutes.
  3. Add the cumin powder, coriander, cayenne and salt. Stir-fry 5 to 7 minutes , until the potatoes are a bright yellow color and are coated with spices.
  4. Just before serving warm the potatoes slightly if they’ve cooled down. Add the yoghurt and mix well. Taste and add more salt if you want.
  5. Serve at room temperature. Garnish with fresh coriander if you want to (as with everything)! Do not heat this dish after adding yoghurt because it will separate.

From Salads of India
By Varsha Dandekar