Marinated Potato Curry
This marinated potato curry is a flavorful and light dish, perfect for those aiming to manage weight without compromising on taste. Marinated potatoes infused with low-fat curd and aromatic spices combine beautifully with a tomato-based gravy. The use of olive oil or cold-pressed mustard oil ensures a healthier fat profile, while the spices enhance digestion and metabolism.
Nutrition Facts
Per serving
Energy
92 kcal
Protein
2 g
Carbs
16 g
Fat
2 g
Fiber
3 g
Ingredients
Boiled Aloo
2 small (200g)
Skimmed milk Curd (Homemade)
0.25 cup (50g)
Olive Oil
1 tsp (5g)
Turmeric powder
0.25 tsp (1.25g)
Red chilli Powder
0.25 tsp (1.25g)
Coriander Powder
1 tsp (2g)
Roasted Cumin powder
0.5 tsp (2.5g)
Common salt
0.5 tsp (2.5g)
Plain Water
1 small cup (200g)
Cumin seeds
0.25 tsp (1.25g)
Chopped Onion
1 small cup (100g)
Chopped Tomato
0.5 small cup (50g)
Garam Masala
1 tsp (3g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Instructions
Preparation
Potatoes: Boil, peel, and cut the potatoes into cubes or halves.
Curd: Whisk the skimmed milk curd until smooth to avoid lumps in the marinade.
Tomato Puree: Blend chopped tomato to make a smooth puree.
Cooking Steps
Step 1 – Marinate the Potatoes:
Place boiled potato cubes in a mixing bowl.
Add whisked skimmed curd, turmeric, red chilli powder, coriander powder, cumin powder, and salt.
Toss gently to coat the potatoes evenly.
Let the marinated potatoes rest for 15–20 minutes to absorb the flavors.
Step 2 – Prepare the Gravy:
Heat oil in a kadhai (wok) over medium heat.
Add cumin seeds and let them splutter.
Add finely chopped onions and sauté until golden brown (about 5 minutes).
Add ginger–garlic paste and cook for 1 minute until the raw smell fades.
Add turmeric, red chilli powder, and coriander powder. Stir quickly to prevent burning.
Add tomato puree and cook until the masala thickens and oil separates slightly (3–4 minutes).
Add ½–¾ cup water to adjust the gravy consistency. Simmer for 3–4 minutes.
Step 3 – Combine & Serve:
Add the marinated potatoes along with the curd mixture to the gravy.
Mix gently to avoid breaking the potatoes.
Simmer on low heat for 5–6 minutes, allowing the potatoes to soak up the masala.
Sprinkle garam masala and stir once.
Garnish with fresh coriander leaves.