Indian Vegie Feast #2 – 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.
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28 comments on “Indian Vegie Feast #2 – Dry Potato Curry”
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Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
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Made this tonight along with the Mild chicken masala! A very happy group left the dinner table! I also made a madras beef curry and even though I nearly burned the life out of it I saved it just in the nick of time. Fancy rangers got rid of the warning smell. Thanks for sharing, as you know, love our Indian! 🙂
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I am over auto correct! *fancy rangehood*
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Glad you enjoyed your Indian dinner. My rangehood is so pathetic the smoke alarm goes off every time I heat the wok, swings and roundabouts…..
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Yes, I’ve never had a rangehood before, I like the light! Neighbours keep asking what’s cooking because they get to smell it and I can’t. 🙂
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There would certainly be no leftovers of this in our house! Gorgeous photo and definitely pinning this one.
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Thanks Gretchen, hope you enjoy this as much as we did, simple and delicious
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I love potatoes and curried potatoes too… yum 🙂
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Yes they go very well together
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Mmmm, how I love moreish.
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Great recipe. I can hardly wait
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Thanks..
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Wonderfully simple and it sounds delicious. Hurrah for your Indian vegie feasts!
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Thanks Debi, there’s more on the way..
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You had me at the opening picture. Gorgeous. And like you, I can’t stop eating potatoes done this way.
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Thanks Linda, the flavour is very moreish..
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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.
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Potatoes and spice go so well together, I make potato curries in many different ways but this is definitely my favourite. Enjoy..
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These look incredible. I love the colors on them.
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Thanks..
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I can understand why there are no leftovers with this dish ~ it sounds delicious! What is ‘asafoetida’? Not something I am familiar with.
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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
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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.
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Thanks Tracey. Indian serving dishes are very reasonably priced and they make serving Indian food so much more exotic
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Lovely. I’ve pinned it to my ‘Soul Food’ board 😊
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It IS food for the soul, thanks Marina
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What a wonderful dish Sandra. You now have me thinking.
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Thanks Conor, the way to my Irishman’s heart is with potatoes…
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