Dry Potato Curry

"I found this delicious recipe in the Margaret Fulton Cookbook. I didn't have any mustard seeds, so subbed a teaspoon of English mustard; and subbed a teaspoon of curry powder for the garam masala. We had it with a Thai red prawn curry and steamed rice, but it is often served as a main dish for vegetarian meals. Edited 16 December to include salt and paprika in ingredients."
 
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Ready In:
40mins
Ingredients:
11
Serves:
4-6
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ingredients

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directions

  • Heat ghee in large saucepan and fry mustard seed until it pops.
  • Add onion, fresh coriander, turmeric, chili powder, paprika and salt.
  • Mix well and then stir in the potatoes.
  • Stir for a few minutes, sprinkle with about 1/2 cup of water, turn heat very low, cover and cook for 25-20 minutes or until potatoes are done.
  • Shake saucepan occasionally to prevent sticking.
  • Add garam masala and lemon juice about 10 minutes before the end of the cooking time.

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Reviews

  1. Oooh - this was really yummy and really easy to do. I used powdered coriander as I didn't have seeds; not mint. I didn't have Garam Masala so used a Thai Red Curry Paste which, far as I can tell, is very similiar. Otherwise I didn't change a thing and this is definitely going into my Favourites Cookbook.
     
  2. Delicious. Smells fantastic! The specifics that I used were: red potatoes and Earth Balance (instead of ghee). I wonder if this would have been even better (look and/or taste) with black mustard seeds. I've seen recipes call for those specifically. It tasted great but could have used a little more pretty for the presentation. Perhaps next time some black mustard seeds and peas.
     
  3. I have made this so many times to accompany various meals apart from curries. It is easy to make & very tasty in its own right. You deserve another 5 star rating, thank you very much for a regular in our house.
     
  4. Yum! What a flavourful dish, it takes potatoes to another level. Made as posted and used the hint to sub garam masala with curry powder as I'd run out. I have some leftovers which I intend chopping a bit smaller, adding some peas and making into samosas. Thanks for posting!
     
  5. Super good! I made it last night, but accidentally used less flavour. Making again tonight. Even my next door neighbour from India said it was good!! Hubby was very impressed!!
     
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Tweaks

  1. This was a really fast and delicious recipe. I took Sussan's tip and used some hearty whole grain mustard in place of the mustard seeds, I also used about 1/2 to 3/4 cups vegetable boullion while cooking to help create a saucy sauce - everything else was the same. This was so simple and easy to prepare - we loved it and I know we are going to make this a standard when it's Indian night here in our household! :)
     

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