Potatoes in creamy coriander buttermilk gravy


by: Taste Junction

Potatoes in creamy coriander buttermilk gravy: Minimally adapted from 660 curries


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serves: 4-5

3-4 medium potatoes (Peeled, cut into chunks and soaked in cold water)

1/2 cup roughly chopped coriander, washed & drained

2-3 red dry chillies, (soaked in 1 cup hot water for 10-15 mins)

4 cloves garlic

pinch of turmeric

2 tbsp oil

Salt to taste

1/2 cup buttermilk

2 tbsp heavy cream

Nutrition Facts
Potatoes in creamy coriander buttermilk gravy

Servings Per Recipe: 4

Amount per Serving

Calories: 218

  • Total Fat: 9.7 g
  •     Saturated Fat: 2.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 8.5 mg
  • Sodium: 86.8 mg
  • Total Carbs: 29.8 g
  •     Dietary Fiber: 4.3 g
  •     Sugars: 4.6 g
  • Protein: 4.4 g

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1.  Remove chillies from water, and reserve the water. Remove the seeds (to reduce the heat, if desired). Now grind it with coriander, garlic and pinch of salt to a coarse paste. Heat oil in a deep pan. Add the ground paste and stir fry for 2-3 mins on medium heat, till it gets slightly brownish.

2.  Add drained potatoes with a pinch of turmeric. Mix it well to coat it with the paste and fry for a minute. Then add the reserved chile water and bring to a boil. Then reduce the heat, cover the pan and let the potatoes cook for about 15-20 mins.

3.  Mix the buttermilk and cream in small bowl with a fork. And once the potatoes are almost done (fork tender), add the buttermilk mixture. Add salt and stir it well and cook for another 2-3 minutes, to let the gravy warm and flavours develop. Serve warm with rice, roti or paratha.

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