For devoted chocolate lovers alone, a pie that requires no baking! For Christmas dinner, my family enjoys having handmade chocolate cream pie. Nothing has been the same since I made this one! Until you are ready to serve, keep the pie in the refrigerator. It might even be frozen.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons ghee
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon salt
- ½ teaspoon mustard seed
- ½ teaspoon ground cayenne pepper
- 6 medium potatoes, peeled and diced
- 2 cups water
- 1 cup yogurt
- ⅔ cup frozen green peas
Instructions
- Heat the ghee in a skillet over medium heat, and mix in the cumin, turmeric, coriander, salt, mustard seed, and cayenne pepper. Place potatoes in the skillet, and stir to evenly coat with the ghee. Cook 10 minutes, stirring often. Pour water into the skillet. Reduce heat to low, and simmer 30 minutes, until potatoes are tender.
- Mix the yogurt and peas into the saucepan. Continue cooking until heated through.
Nutrition Facts
| Calories | 396 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 9 g |
| Protein | 11 g |
| Saturated Fat | 7 g |
| Sodium | 677 mg |
| Sugars | 8 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I read the reviews and doubled the spices. I will play with the onion/garlic option next. But nice recipe. My daughter’s idea to make this one and it was fun to do together.
I would recommend major alterations or a different recipe… this just makes spicy potato water. To salvage it we added more yogurt, gharam masala, a cornstarch slurry, honey, and garlic vegetable soup base, then let it simmer down. If I did it over from scratch i would saute some onions and garlic before adding potatoes.
This is good, but not something I’ll make again. It has more akin to fancy mashed potatoes than curry. There isn’t really a sauce and the stirring mashes the potatoes down. I also recommend adding more salt than the recipe calls for. I liked it, but don’t think I’ll make it again. Just ok.
This came out so good! I used coconut oil instead of ghee, added a diced onion with the potato, half a cup of lentils with the water, and some fresh mint at the end.
I wasn’t a huge fan particularly because of the flavor. I think anyone who enjoys an Indian style curry will enjoy this recipe, I would recommend doubling the spices like some of the previous reviews have suggested and adding red-pepper or something spicy to up the heat if you like things hotter, it is a very mild curry.
great side dish. It is really on the mild side for an Indian dish so if you are looking for the taste, but not over whelming spicy..this is a good one to try.
Great! Just what my daughter was craving. Definitely added the onion and doubled the spice. Thanks for sharing!
People gave this recipe high ratings and the. Commented all the tweaks they had to make. I definitely thought this recipe was lacking in flavor.
Made it, did add some powdered coconut for some other tang. Delicious
I used olive oil instead of ghee and sauteed garlic in it before adding the potatoes and spices. I also uses 1/4 of an onion when adding the potatoes. Greek yogurt works best for the yogurt part, so try that if you haven’t.
I usually don’t rate if I don’t follow the recipe correctly but this spice base was so good I just have to. I only had 1 potato so I added 1 onion, a can of chickpeas and some frozen peas & other veg mixture. I did add a tiny bit of Penseys sweet curry and a sprinkle of dried cilantro (coriander leaves) as I had no fresh for garnish. I added some chicken bouillon to the water. This is really tasty! Thanks, next time I will use this and make sure I have more potatoes!
Great Recipe! Added some green peppers,onions and garlic. Also while the potatoes were boiling I added a cinnamon stick and the frozen peas.
Good recipe, simple instructions tasted really yummy. I made some chapati breads to serve along with the curry. Mine was a bit more liquids then the picture next time I wont use all 2 cups of water.
Used 1.5 times the spice and coconut milk. Wowzers! Putting this on the permanent menu rotation.
This is a family favorite. You do NOT need ghee. I use real butter and it’s fantastic! I DO, however, almost double the spices. 🙂
This recipe is most certainly a keeper. Its simple, and very flavorful. Just like it says, it is very mild. I adjusted the recipe for 2 servings, then doubled the spices, making the spices a bit more intense. I didn’t have Ghee, So I used butter instead. Nor did I have yogurt, so the next best thing was Sour Cream, Which worked remarkably fine by the way. I enjoyed this recipe, and I will be making it again soon! Highly recommended! Thanks 🙂
Delish!!! I didn’t have tumeric, so I ended up using curry.
I really liked this recipe. I ended adding more spices to suit my fancy, but it’s a great and simple curry dish that I intend to use again!
very mild turned into very bland for me.. i doubled the spices and was still left unsatisfied with the dish.. added equal amounts of chopped baby carrots, corn, and onion to make this heartier.. also added crushed garlic but even that didn’t really save it.. nothing to write home about.. sorry
not good
In agreement with previous reviews, double the curry spices or this is pretty bland. Also, I substututed olve oil for ghee and omitted frozen peas (yes Indian festaurants use them but they’re still, well, frozen peas) and added a couple cups of carefully washed fresh spinach just before the yogurt, it doesn’t take long to cook and adds to the nutrition. And as in all potato recipes, I didn’t peel them. All this worked out fine.