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Indian Potato Masala with Raita Sauce

  • Ready Time: 30min
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  • Prep Time: 10min
    Cook Time: 20min
  • Potato Type: Reds
  • Serves: 4 (5 ounce portions)
    Prep Method: Slow Cooker
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Recipe by: Potatoes USA

Stewed potatoes cooked in Indian spices and coconut milk. Served with a cool and creamy garlic yogurt sauce.


  • 1 tablespoon Coconut Oil
  • 1 cup Yellow Onions, chopped 1/4” pieces
  • 1 tablespoon Garlic, sliced thin
  • 3 tablespoons Curry Powder
  • 1-1/2 pounds Red Potatoes, cut into halves or quarters
  • ¾ cup Vegetable Stock/Broth
  • ¾ cup Unsweetened Coconut Milk, canned
  • 1 tablespoon Kosher Salt
  • 2 teaspoons Freshly Ground Black Pepper

Raita Sauce

  • ½ cup Greek Yogurt
  • 2 tablespoons Lemon Juice
  • ½ tablespoon Garlic, chopped
  • 1 tablespoon Fresh Mint, chopped

Prep Time: 10min | Cook Time: 20min

  1. Put the multicooker in sauté mode high, add the coconut oil, and sauté the onions for 2-3 minutes or until they are soft and translucent. Add the garlic and cook for 1-2 minutes more, stirring constantly.
  2. Add the curry powder and cook for an additional 1-2 minutes. Add the potatoes, vegetable stock, coconut milk, salt, and pepper.
  3. Turn off sauté mode and put manual high for 7 minutes, allow for a natural release for 5 minutes then manually release the pressure.  Stir the potatoes, some of their starch will thicken the sauce.
  4. To make the yogurt sauce, combine the ingredients for the sauce in a bowl and stir to combine. Serve the sauce with the curried potatoes.


Vitamin C21mg


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