CookingBauer XcelRecipe

Spiced ginger potato curry

CookingBauer XcelRecipe
Spiced ginger potato curry


  1. Using a heavy based saucepan lightly coated with oil, roast all the dried spices until smoky.  Leave to one side to cool
  2. In a food processor (or with pestle and mortar) chop or bash the ginger with the coriander root. Add the dried spices to the paste and mix well
  3. Melt the butter in the pan and add the spice paste. Fry with the sliced red onions until the onions have wilted and the paste is fragrant.  Add the bay leaves and potatoes, stir and continue to cook in the paste for approximately 10-15 minutes
  4. Stir in the yogurt and leave to cool.  When cool stir in a handful of coriander leaves and the fresh sliced chillies
  5. Serve with Naan bread for easy sharing

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Serve with Naan bread for a delicious Indian tapas experience for the whole family


7floz (200ml) Onken Natural Yogurt
500g new potatoes (scrubbed and part boiled)
1 tsp (5ml) coriander seeds
1 tsp (5ml) cardamom pods
1 tsp (5ml) cumin seeds
Piece of cinnamon stick
½ tsp (2.5ml) turmeric
½ tsp (2.5ml) chilli powder
1 tsp (5ml) Garam masala
2 inches (5cm) piece of fresh root ginger (peeled & crushed)
1 bunch fresh coriander with roots, plus extra for serving
2 x dessert spoon (20ml) butter
Red onions (sliced lengthways)
Bay leaves
2x long red chillies (sliced)
Naan bread for serving


Time: 10 mins
Serves: 4
Nutrition: n/a