Oven time 50-55 min
A simple yet tasty curry, delicious with pooris or rotis, this potato curry is quick and easy to make. It has many variations, including the curry take-away favourite – Bombay Alu. Our home-made version is just as good, and a must-try.
- 225g small potatoes
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- ½ teaspoon asafoetida
- 2 garlic cloves, crushed
- 225g tomatoes, liquidised
- ½ teaspoon chilli powder or 2 green chillies, finely chopped
- 1 teaspoon cumin-coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon lemon juice
- 1 tablespoon coriander leaves, washed and chopped
We'd love your feedback
01 Boil the unpeeled potatoes for 10-15 minutes. Allow to cool and then peel and slice in half. If using new potatoes, there’s no need to peel them.
02 Heat a pan on a medium heat and add the oil. Tip in the cumin and mustard seeds.
03 When the seeds start to pop, add the asafoetida, garlic, tomatoes, chilli, cumin-coriander powder and turmeric powder and cook for 5 minutes.
04 Add the potatoes to the pan and cook for 3-4 minutes.
05 Stir in the lemon juice and garnish with the chopped coriander just before serving.