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Potato Curry...?

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My produce delivery included a lot of potatoes this week (thanks, winter!). I have 4 good sized white potatoes and was thinking of making a curry for them but don't have a good recipe for them.

Any tips?

Oh yeah, I have no yogurt right now (but I have some sour cream), but have lots of spices.


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  1. I imagine you could substitute sour cream for yogurt in this one, and white potatoes would work instead of red...


    1. I make a potato curry side dish most times I make a curry (or I often will add potato to a curry itself). My favourite is one I'm still trying to perfect so I'm loath to give out a recipe until I get it right - however it is based on a dish that we get take out from The Indian Palace in Alameda.

      Think Indian roast potato coated in cumin seeds, nigella and other spices.

      The other one I'm still trying to get just how I'd like is my 'I miss English curry houses and want to eat Bombay Potato's' But I've never got a recipe that gets close to what they serve at 'The Asha' on Bold Street in Liverpool city centre. - but some variation on potato, onion and tomato always makes a good curry.

      I'm rambling I know but I tend to stay away from the clove/cinnamon (ie Garam Masala) type curries and go for the fennel/nigella/mustard seed/cumin/fenegreck type spice base.

        1. re: t.c.

          ah, cool thread you sent!
          Tonight I don't have time for more in-depth stuff, but I am going to just bake one and serve it with light sour cream that i stirred some indian spices into (garam, cumin, tumeric) and have that as dinner.

          But thanks for the link - I will make a potato curry with some of the treats sent in my green grocer box.

        2. There is a chicken and potato curry in Hot Sour Salty Sweet which is very good. It uses coconut milk, about 2 lbs of potatoes and 1 1/2 lb boneless chicken (I use thighs).

          1. Absolutely delicious. Easy - don't be scared by long ingredient list because they're mostly spices. Makes a good main dish or side.

            Potato and Pea Curry

            1-1/2 lbs. potatoes
            2 tsp. whole mustard seeds
            2 tbsp. vegetable oil
            2 onions, thickly sliced
            2 tsp. grated fresh ginger root
            1 tsp. turmeric
            1/2 tsp. cayenne (or less, or none - if you can’t take the heat)
            1 tsp. ground cumin
            1 tsp. garam masala
            1/2 tsp. salt
            1/2 cup water
            1 cup fresh or frozen peas
            2 tbsp. chopped fresh mint (if you can get it) or cilantro

            Peel the potatoes only if they have thick old skins, then cut them up into large cubes (about 1-inch).

            Heat the oil in a large skillet, add the mustard seeds and cook until they start to bounce around in the pan and pop. Lots of fun to watch. Now add the onions, garlic, and grated ginger. Cook, stirring, over low heat until soft. Be careful not to burn the garlic and ginger. Add the turmeric, cayenne, cumin, garam masala, salt, and the cubed potatoes. Stir around for a minute over medium heat, until the potatoes are coated with the spices. Add the water, lower the heat to a simmer, and cook, covered, for 15 to 20 minutes - until the potatoes are tender. Now add the peas, and cook, covered, for another 5 minutes. Stir in the mint and serve.

            Serve as a side dish with other things, or as a main dish with rice or bread and some yogurt on the side.

            Makes 3 or 4 servings.