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Indian Vegie Feast #2 – Dry Potato Curry

Dry Potato Curry

Dry Potato Curry

Potatoes and breakfast are inextricably intertwined in my food memories of India. A potato stuffed paratha or masala dosa was my first choice for breakfast each day of my travels. It was much more than “eating like a local”  it was simply flavours I love, food I enjoy eating.

Some of the most popular Indian vegetarian food in Australia include potatoes, with chick peas, green peas or cauliflower. Because potatoes have the natural ability to complement and carry other flavours, adding spices works magically in this recipe to transform the humble sautéed spud into a dish that’s both rich and exotic.

I should issue an over indulgence warning at this point. This dish tastes so good I find it difficult to leave any morsel uneaten. The flavour is very moreish and the texture has all those comforting elements that you get from a roast potato or a bucket of chips.

What more need I add……

Dry Potato Curry

2 tablespoons ghee or mild vegetable oil

2 teaspoons brown mustard seeds

2 teaspoons cumin seeds

1 teaspoon fennel seeds

500g waxy potatoes, skin on, scrubbed, diced, steamed, cooled

pinch of asafoetida

1 teaspoon crushed red chillies (or to taste)

2 teaspoons ground coriander seed

1/2 teaspoon turmeric

2 teaspoon salt

1 teaspoon sugar

2 tablespoons lemon juice

Heat the ghee in a large non stick pan, add the seeds and cook until they sizzle and pop.

Add the potatoes and toss the pan to coat the potatoes in the oil and seeds.

Cook the potatoes over a medium high heat for 10 minutes, tossing frequently.

Add the ground spices and seasoning, toss the pan to coat the potatoes and continue cooking for another 5-10 minutes until the potatoes are golden brown.

Sprinkle over the lemon juice, toss to combine then transfer the potatoes to a serving bowl,

Serves 4 with other dishes.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

23 comments on “Indian Vegie Feast #2 – Dry Potato Curry

  1. Gretchen
    March 26, 2017

    There would certainly be no leftovers of this in our house! Gorgeous photo and definitely pinning this one.

    Like

    • ladyredspecs
      March 27, 2017

      Thanks Gretchen, hope you enjoy this as much as we did, simple and delicious

      Like

  2. Moya
    March 14, 2017

    I love potatoes and curried potatoes too… yum 🙂

    Liked by 1 person

  3. Michelle
    March 12, 2017

    Mmmm, how I love moreish.

    Like

  4. samuelsonandscott
    March 10, 2017

    Great recipe. I can hardly wait

    Like

  5. Debi @ My Kitchen Witch
    March 9, 2017

    Wonderfully simple and it sounds delicious. Hurrah for your Indian vegie feasts!

    Like

  6. Linda Duffin
    March 9, 2017

    You had me at the opening picture. Gorgeous. And like you, I can’t stop eating potatoes done this way.

    Like

  7. Lisa @ cheergerm
    March 9, 2017

    You had me at potato, I do a dry spud curry but it’s different so I can’t wait to try yours. I have all this in my pantry, oh yeah.

    Like

    • ladyredspecs
      March 9, 2017

      Potatoes and spice go so well together, I make potato curries in many different ways but this is definitely my favourite. Enjoy..

      Liked by 1 person

  8. DelishHomeCook
    March 9, 2017

    These look incredible. I love the colors on them.

    Like

  9. anne54
    March 9, 2017

    I can understand why there are no leftovers with this dish ~ it sounds delicious! What is ‘asafoetida’? Not something I am familiar with.

    Like

    • ladyredspecs
      March 9, 2017

      Thanks Ann. Asafoetida is a plant resin which imparts a pungent flavour a little like garlic. You can just leave it out, or use garlic instead

      Like

  10. Tracey O'Brien
    March 9, 2017

    This looks so good! I often do a curry feast when I have friends round and will definitely be adding this recipe to the next one. Absolutely love the dish you’ve served it in. I really need to invest in one – or a few.

    Like

    • ladyredspecs
      March 9, 2017

      Thanks Tracey. Indian serving dishes are very reasonably priced and they make serving Indian food so much more exotic

      Liked by 1 person

  11. M. L. Kappa
    March 9, 2017

    Lovely. I’ve pinned it to my ‘Soul Food’ board 😊

    Like

  12. Conor Bofin
    March 9, 2017

    What a wonderful dish Sandra. You now have me thinking.

    Like

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