Unforgettable Potato Curry

Total Time
Prep 15 mins
Cook 20 mins

This is a simple yet delightfully tasty curry. It is refreshing in the fact that nothing spoils the wonderful taste of potatoes. It is often served with other curried or spicy meat dishes or vegetarian.

Ingredients Nutrition


  1. Peel and cube potatoes in 1 1/2 inch dice. Heat oil in medium pan.
  2. Cook mustard seeds until they start to pop. Add the onion and ginger stirring well, then add the turmeric, cumin and chili powder; stir quickly.
  3. Add potatoes, salt and water; simmer until nearly done. Add the garam masala and lemon juice. Cook for a further few minutes; slightly thicken with corn flour if necessary.
  4. Garnish with the mint, serve either with other curries, rice, or just with rice and Dahl.
Most Helpful

This is a lovely, spicy curry and I love the fact that it uses storecupboard ingredients - provided that you've got all the Indian spices. I had this for dinner as a main course together with a tablespoon of yogurt. I cooked the potatoes in a skillet, first covered, then uncovered. That way most of the liquid vaporized and I didn't need to use cornstarch. I loved the fresh mint in it, but would chop it only roughly next time in order to taste it better in the hot curry. I used lime juice, as I was out of lemon. My rating is based on serving the curry as a main meal and I may have given it five stars if - as suggested - served as a side dish. Thank you for a lovely, inexpensive curry.

tigerduck May 08, 2006

We had this with your Chicken and Yoghurt Curry and it was an excellent side! Thanks for a great recipe!

*sweetomato* December 10, 2006

A wonderful recipe. As I've lived in India I consider that high praise! I liked the basmati rice I cooked to go with it but wished I had had some Greek yoghurt to go with the meal. And some roti. thanks. Stella

mortein October 08, 2006