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Aren’t weekends the best? You can lie in bed as long as you want to (no office!) and indulge in decadent foods without any feelings of guilt.

I love weekends but I wish they were three-day long rather than two days. One for doing all the chores, one for having fun and the last day for just relaxing and distressing. It’s perfect plan and I intend to start a campaign for it to be made official. Who is with me?

Coming back to the weekend, puris were a weekend treat in our home growing up. Puris with ‘khati aloo sabji’ was such a treat. khati means tangi, aloo is potatoes and sabji means dish so tangy potato dish.

Pooris are super easy to make (if you can handle boiling oil!) and aloo sabji to go with pooris can be ready in a matter of minutes. I couldn’t recommend this recommend this recipe for making potato curry with yogurt more as you will be left licking your fingers and your guests will demand that you make it again and again. I hope you will give it a try!

Recipe for making potato curry with yogurt
Freshly made potato curry

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Course Breakfast, Dinner, Lunch
Cuisine Indian, Punjabi
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories/Serving 82kcal


  • 1/2 kg potatoes
  • 1 cup water
  • 1 cup yogurt
  • 1 tsp cumin seeds
  • 1-2 tsp coriander powder
  • 1 tsp garam masala
  • 2 tsp mustard seeds I prefer using rayee seeds but these are hard to find
  • 15-20 curry leaves kadi patta
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 3 tbsp mustard oil (smoked) or ghee


  • Wash the potatoes and put them in pressure cooker with plenty of water.
  • Cook on high heat for 2-3 pressure (whistles). Larger potatoes will need more pressure than the smaller potatoes.
  • After the pressure cooker cools down, take the potatoes out and peel them.
  • Mash one potato and break the remaining potatoes into rough-sized pieces with hand.
  • Add cumin seeds, coriander powder, garam masala and rayee (in this order) into a bowl.
  • Heat a wok / pan and add oil. Once the oil is hot, add the curry leaves and the spice mix from the bowl. Stir the spice mix in the oil and cover the bowl.
  • After less than a minute (after the rayee seeds stop sputtering), uncover the pan and add red chilli powder and turmeric powder. Stir for 2-3 seconds.
  • Add water and salt and bring to boil.
  • Add potatoes and cook for 3-4 minutes.
  • Add yogurt to the pan. Stir constantly for 2-3 minutes to make sure that the yogurt doesn't split into cheese.
  • Turn off the heat and cover the pan.



Serve with parathas or puris.
Tried this recipe?Mention @Incredible.kitchen or tag #myincrediblekitchen!



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