Classic Potato Curry

Adapted from:

-7-8 lrg potato’s
-1 tspn turmeric



Stir frying potatoes with turmeric

Cook potato’s for 8-ish minutes in boiling water until soft but not mushy. Fry in oil with 1 tspn turmeric until crispy, or mushy crispy, either form will be tasty.

-3 curry leaves
-1/4 tspn asafoetida
-1 medium onion, finely chopped
-6 garlic cloves, crushed
-5 cm ginger, finely grated
-1 tspn chilli powder
-1 tspn cumin
-1 tspn ground coriander
-1/2 tspn turmeric
-1/2 tspn salt
-2-3 TBSPN tomato paste
-3 green chilli’s
-1 cup frozen peas
-tspn graham masala




Portion spices in advance for cooking ease

Add 1/2 TBSPN oil and 1 TBSPN butter/margarine to a frying pan. Allow to heat until  butter melts & oil sizzles, but avoid getting to a point where the butter is burnt & oil is smoking. Add asafoetida and curry leaves, and stir until fragrant. Add onion, and fry until translucent. Add ginger, garlic & and green chilli’s and fry until aromatic. Add tomato paste, and a little bit of water to make a thick paste. Cook until fragrant, and add potato’s and stir fry for several minutes. Continue to add water as needed when the mixture appears dry.  Add green peas, graham masala and a little bit of water, cover the pan with a lid, and stir to incorporate on medium heat. Check frequently to make sure mixture is not burning. Garnish with fresh coriander, scallions or lime wedges, serve hot.


Leftover curry we made grilled sandwiches with. All you need is a sandwich maker. Butter the outside of some wholewheat bread and pop into the sandwich maker with some curry filling… Delicious!


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