Potato Curry

Serves 4
Hands-on time 40 min
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.

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  • 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

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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.

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