Much like hot chips, the potato curry is everyone’s go-to snack/meal in India. It is fast, cheap and filling. You will never find it being served at a restaurant, but instead in corner stores, little food shacks and cafes.
Each of India’s 29 states has its own version of the mighty potato curry. The recipe I share today is just one of those versions, hailing from Western India, where curries tend to have a saucy base that balances sweet, spicy, sour and salty flavours very well.
With a gorgeous mix of warming spices and fresh herbs, this curry is big on flavours, and in heavy rotation in our kitchen. I will often toss a handful of frozen peas and baby spinach leaves towards the tail end of cooking to bulk it up. It goes really well with crusty bread or a bowl of steamed brown rice.
Spicy potato curry
Prep time: 10 mins
Cooking time: 30 mins
Total time: 40 mins
- 2 tomatoes
- 1.5 cm ginger, peeled and grated
- 1 small fresh green chilli
- ¼ cup coriander stalks
- 1 tbsp olive oil
- ½ tsp cumin seeds
- 2 tbsp sugar
- salt, to taste
- ¼ tsp ground turmeric
- 1 tbsp ground cumin
- ½ tsp chilli powder
- 4 large potatoes, peeled and cut into 2.5cm cubes
- ¼ cup coriander leaves
- 2 tbsp fresh or dried shredded coconut
- Add tomatoes, ginger, green chilli and coriander stalks to a food processor or blender. Add a dash of water and puree until smooth.
- Heat oil in a deep fry-pan over medium heat. Sauté cumin seeds until starting to brown. Add the tomato mixture, sugar, salt, turmeric, cumin and chilli powder. Cook for 3-4 minutes.
- Reduce heat to medium-low. Add the potatoes and 3 cups water. Cover with a vented lid and simmer for 25-30 minutes until potatoes are cooked through but still firm. Watch the curry to see if it needs more water or lower heat (this happens when all liquid is gone and potatoes start to stick and burn). Adjust heat and water accordingly. If you like a dry curry, make sure the liquid has evaporated, otherwise let some of the liquid remain.
- Garnish with coriander leaves and coconut. Serve hot
Sneh Roy is a food and lifestyle photographer and stylist based in Sydney, Australia. She is the creative force behind the multi-award winning food blog Cook Republic. She is also the author of the Tasty Express cookbook.
Sneh develops recipes, styles and shoots cookbooks and creates content for magazines and food businesses all around the globe. She often conducts pop up workshops to teach food photography and styling from her home studio.