Potato Curry

Potato Curry

There are too many ways of preparing a potato dish. I will begin with a simple curry for now and will have more varieties in time.

Pointer 1: My preference for this particular dish, is to use the yellow or red potatoes. Not the ones used for baking.
Pointer 2: Potatoes have to be cooked soon after peeling the skin. Otherwise, they tend
to discolor.


  • 4 medium-sized potatoes boiled and peeled
  • Cut them into quarters
  • 1 Tbsp. canola oil or olive oil
  • 1/2 tsp. turmeric^
  • 1/2 tsp. mustard seeds
  • 1 tsp. red dry chilli powder^
  • 1 Tbsp. curry leaves^ (optional)
  • Powdered asafoetida^ (optional)
  • Salt to taste

A wok^ or a flat skillet will work for this. Heat the skillet on stove for a few seconds. Add oil. Add the mustard seeds. Let it spurt. Add the quartered potatoes. Then sprinkle the turmeric powder. If you like more turmeric, you may add another 1/2 teaspoon. Now add the red chilli powder and the asafoetida. Ligtly toss the potatoes a few times. Careful as to not turn them into a mush. If you like them roasted just a bit, you may add another 2 Tbsps. of oil. Once roasted, you may add the curry leaves for aroma and taste. This preparation after potatoes are boiled and made into quarters should take 15 mins. at the most. This is enough for 1 regular serving for 3-4 people.

^ Please contact me for any of these ingredients or utensils.

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