Dry potato curry

    45 min

    Love potatoes? Here's one tasty, tangy recipe that comes from my Mom. Yet to master it, but would love to share the recipe with you all here. It's an authentic Indian recipe, mostly popular in the northern and western parts of India. Tastes great with natural yoghurt.


    Buckinghamshire, England, UK
    5 people made this

    Serves: 4 

    • 500g potatoes
    • 3 to 4 tablespoons oil
    • cumin seeds, to taste
    • mustard seeds, to taste
    • 5 to 6 bay leaves
    • 3 to 4 green chillies, chopped
    • 1 pinch asafoetida
    • salt and black pepper, to taste
    • juice of 1/2 lemon
    • 2 teaspoons caster sugar
    • finely chopped coriander, to garnish

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a saucepan of boiling water, add the potatoes and cook until tender, about 15 to 20 minutes (make sure they don't crush or break while you are cooking them). Drain and cut them into medium size cubes.
    2. Heal the oil in a deep pan. Add cumin seeds and mustard seeds and cook and stir till they turn brown. Add bay leaves and chopped green chillies and mix for a few moments (till you hear the chillies cracking up). Then add the asafoetida (make sure its just a little or else it might impair the flavour).
    3. Add the cut potato cubes and mix well, making sure not to crush or break them. Add salt, black pepper, lemon juice and sugar and mix well.
    4. Transfer to a serving bowl and garnish with coriander leaves and serve.


    There is a variation to this recipe, you can add turmeric if you want some colour and add some fried peanuts if you want some crispiness to it.

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