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Casserole potatoes… indian style!

January 15, 2011

casserole potatoes... indian style!

Casserole potatoes: such a simple and yet delicious meal along with a nice piece of feta cheese and fresh bread!

Casserole potatoes... indian style

When I saw this version of it, with my beloved spices and the refreshing yoghurt covering them all at the end, I cooked it right away, liked it very much and now I’m sharing it with you!


A small variation from Cookbook magazine recipe

  • 1 kg of potatoes cut in big pieces
  • 1 green sweet pepper cut in medium pieces
  • 3 carrots cut in medium pieces
  • 1 big onion finely chopped
  • 2 garlic cloves finely chopped
  • 1 stick of cinnamon
  • 1 tsp grouned coriander
  • 6-7 peppercorns
  • 1 ½ tsp carry powder
  • 1 glass of red wine
  • 2 tbsp tomato paste thinned in half cup of water –I didn’t have any and put tomato juice ~250 gr
  • 2 tbsp finely chopped parsley
  • 100 gr strained yoghurt
  • Salt
  • Olive oil


  1. Heat olive oil in a big pan and put the potatoes, carrots, pepper, onion and garlic along with the spices (cinnamon, coriander, carry, peppercorns) and let them slightly brown for 3-4’
  2. Add the wine, let it boil away for 1′, then add tomato paste or juice, put the lid on and slow the heat down. Let it cook until the vegetables are soft and the sauce thick. If needed, add a little bit more of water.
  3. Switch off the heat, add parsley and yoghurt and shake well to be mixed with all the other stuff –watch out not to melt the potatoes with your ladle!

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2 Comments leave one →
  1. January 22, 2011 8:48 am

    Sounds awesome! I’m sure I’d love it! 🙂 When should the wine be added? With the tomato juice?

    • January 22, 2011 12:11 pm

      you are right, I forgot to mention that and I’ll fix it right away! The wine is added just before you pour the tomato juice. You let it boil away for 1′ and then you add tomato and do the rest.
      Thanks for passing by!

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