Total Time
Prep 10 mins
Cook 15 mins

This is delicious curry, easy and fast. The original recipe is from Yasmin Alibhai-Brown, a Ugandan-born British journalist and author of Pakistani descendents. Recipes are described in her fantastic book "The Settelers Cookbook", a Memoir of Love, Migration and Food. See also, and

Ingredients Nutrition


  1. Heat oil and cook seeds, chilli and turmeric for two minutes.
  2. Stir in potatoes and garlic.
  3. Stir-fry over low heat, then add remaining ingredients.
  4. Stuff into pitta bread, adding yogurt and cucumber slices.
  5. Note: we stuffed this curry in Pudlas (Chickpea panckes).
Most Helpful

5 5

This was fabulous! So flavorful. I didn't have sesame seeds so used sesame oil, and only had ground cumin. Made for Best of 2014 game.

5 5

Wow, wow, wow. This was fantastic Awalde. I really enjoyed this flavorful dish. I have a problem with cumin, so I used coriander seeds instead, but otherwise made this exactly as written. Was this good, I can still taste it, I am drooling on my key board. There is so much flavor in this dish, the potatoes just soak up all the yummy goodness. Served the curry ontop of Naan bread for a wonderful lunch. I will be enjoying this special dish for a long time to come... Kudos my friend, this has also gone into my Best of 2014 Cookbook. Made for Aussie Swap March 2014

5 5

I was expecting this to be yummy but this is one of those rare simple recipes that are more than the sum if it's parts. I feel that delectable fits perfectly. The seasonings are perfect, I used black sesame seeds (what I currently have) which added visual interest. I had a few leftover Easy Basturma Meatballs in the fridge and the two recipes made today's lunch. The uses for this great potato recipe just really go on and on though. If I put a serving on a plate with a burger I'd vastly prefer the curry potatoes :D. Made for awalde's Treasure Hunt win in Sweet December Event 2013.