Total Time
Prep 15 mins
Cook 10 mins

This is a wonderful, authentic recipe! Delicious! I like to eat it with dosai :-)

Ingredients Nutrition


  1. Boil potatoes with skins on (boil as you would for mashed potatoes, just until soft).
  2. Remove skins.
  3. Mash potatoes lightly, but not as you would for mashed potatoes!
  4. There should be nice small chunks in the potatoes but partially mashed.
  5. Heat oil on medium heat in a nice sized vessel; add mustard seed.
  6. let mustard seed splutter.
  7. Add chopped onion, and fry lightly.
  8. Add diced tomatoes and fry until soft.
  9. Add the chopped coriander leaves (or parsley), curry powder; stir and fry lightly reduce heat to low and add the potato; stir well and just heat through until forms a nice consistancy and spices have mixed in well (approximately 5 mins wont take too long).
  10. If the consistancy of the potatoes seems a little too dry you may add a little water- less than 1/4c-- Should not be watery, but nice and thick, only a little moist.
  11. Serve!


Most Helpful

this was delicious and very easy to prepare. loved the aroma of the curry mustard seed and onions and the flavor of the dish. i did add a few drops of water at the end

chia April 04, 2003

This is delicious! Looks nice too, with the curry to give it a nice color. I only used 1 T oil and then added the scant 1/4 C water near the end. I also dissolved part of a veg bouillon cube in the water for even more flavor, though I don't think it was really needed.

yogi March 31, 2003

I thought this was pretty good. It was easy to make with staple ingredients that I always have one hand. I would add more curry powder for my taste, as I really enjoy highly spiced food. It was a bit dry so I did add just a bit water at the end, not too much.

Kelly M. July 12, 2003

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