Potato Yoghurt Curry

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This is an absolutely delicious curry to try with some rice or chapati. I promise the whole family will enjoy it!
Serves 4 people.

oil of choice
1kg small baby potatoes, halved
4 green cardamom pods
1 bay leaf
2 medium onions, roughly chopped
2 green chillies
1″ ginger, grated
200g natural yogurt
1tbsp ground coriander
1tsp mango/amchoor powder
1tsp ground ginger
1tsp chilli powder
1tsp salt
1tsp turmeric powder
handful fresh coriander leaves

– Place the potatoes in a pan, cover in water, and bring it to a boil. Cook on medium-low heat for 4-5 minutes.

– Add 2-3 tbsp of oil to a hot pan. Add the potatoes and fry until golden. Transfer to a kitchen roll-lined plate to remove any excess oil.

– In the same pan, add the cardamom pods and the bay leaf. Let them sizzle for a few seconds.

– Add the onions and green chillies. Cook for 8-10 minutes until golden.

– Add the ginger. Mix well.

– Place the yoghurt in a bowl and add all the spices. Mix well.

– Take the onions off the heat and pour in the yoghurt mix. Make sure to stir continuously.

– Put it back on low heat and add 100ml water. Stir through and bring it to a boil.

– Lower the heat and add the potatoes. Mix well, cover, and cook for 10-15 minutes.

– Add the fresh coriander and ½ tsp salt. Mix well and serve!