Caramelized Potato Curry with Yogurt and Cashews

Velvety potatoes simmered in a yogurt sauce with toasted cashews and aromatic spices for a comforting vegetarian meal.

Cuisine: Indian

Category: Vegetarian

Prep: 20 minutes. Cook: 35 minutes.

Serves 4.

Ingredients

• 1 pound, peeled and cubed potatoes
• 1/2 cup plain yogurt
• 1/4 cup, lightly toasted cashews
• 1 medium, finely minced onion
• 1 tablespoon, grated ginger
• 2 tablespoons ghee
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon turmeric
• 1/2 cup water
• 1 teaspoon salt
• 1 tablespoon, chopped fresh cilantro

Instructions

1. Step 1: Place 1 pound peeled and cubed potatoes in a pot, cover with water, and bring to a boil. Cook for 15 minutes until tender but not falling apart, then drain and set aside.
2. Step 2: Heat 2 tablespoons ghee in a saucepan over medium heat. Add 1 medium finely minced onion and cook for 7 minutes until deeply golden and caramelized, stirring frequently to avoid burning.
3. Step 3: Add 1 tablespoon grated ginger, 1 teaspoon ground coriander, 1/2 teaspoon ground cumin, and 1/4 teaspoon turmeric. Stir constantly for 1 minute until fragrant and the spices coat the onions.
4. Step 4: Stir in 1/2 cup plain yogurt and 1/2 cup water, then add the cooked potatoes. Cook for 8 minutes, stirring gently, until the potatoes absorb the sauce and the mixture becomes creamy.
5. Step 5: Remove from heat, stir in 1/4 cup lightly toasted cashews, 1 teaspoon salt, and 1 tablespoon chopped fresh cilantro. Adjust salt if needed before serving.