Recipes>Potato Recipes
South Indian Potato Curry
by Madhur Jaffrey from Curry Easy
Easy
Serves 4
This south Indian potato curry recipe takes inspiration from the Chennai region. The flavours come from dried hot red chillies, mustard seeds and garam masala.
Discover more delicious Vegetarian recipes
Inspired meat-free meals for every occasion
From the book
Curry Easy
Madhur Jaffrey
Curry Easy
Learn to cook curry with the world’s greatest expert
Quick curries to enjoy midweek
200 curries from across India
Buy From
Introduction
A southern potato curry from the Chennai region, this would be served there with rice. In the north, though, it would be accompanied by a flatbread. Dal and vegetables should be added to the meal
Tags
Ingredients
| 3 tbsp | olive or rapeseed oil |
|---|---|
| 1 tsp | whole brown mustard seeds |
| ½ tsp | skinned urad dal or yellow split peas |
| 2 | whole dried, hot red chillies |
| 15-20 | fresh curry leaves or 10 fresh basil leaves, torn |
| ½ | medium onion, peeled and chopped |
| 1 | medium tomato, chopped |
| 2 tsp | ground coriander |
| ⅛-¼ tsp | cayenne pepper |
| 1 tsp | garam masala |
| 450g/1lb | waxy potatoes, peeled and cut into 2-cm/¾- inch dice |
| 1 tsp | salt |
| 120ml/4fl oz | coconut milk, from a well-shaken can |
| 4 tbsp | chopped fresh coriander |
Method
Pour the oil into a medium pan and set over a medium-high heat. When hot, put in the mustard seeds, urad dal and chillies. As soon as the seeds begin to pop, a matter of seconds, put in the curry leaves and onion. Lower the heat to medium. Stir and fry the onion for about 3 minutes, or until it has softened but not browned.
Add the tomato, ground coriander, cayenne pepper and garam masala. Stir for 1 minute. Add the potatoes and stir another minute. Now put in 250 ml/8 fl oz water and the salt. Bring to the boil. Cover, lower the heat and cook for 15-20 minutes, or until the potatoes are tender.
Finally, add the coconut milk and fresh coriander. Stir and heat through.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Madhur Jaffrey recipes
View all
Masoor Dal
by Madhur Jaffrey from My Kitchen Table – 100 Weeknight Curries
Beef Baked with Yoghurt and Black Pepper
by Madhur Jaffrey from My Kitchen Table – 100 Weeknight Curries
More Vegetarian Recipes
View all
Jamie Oliver’s Spring Soup and Ricotta Toasts
Jamie Oliver’s Silky Aubergine Flavour Fest
by Jamie Oliver from Eat Yourself Healthy
More Curry Recipes
View all
Bored of Lunch’s Chicken Katsu Curry
by Nathan Anthony from Bored of Lunch: Healthy Fakeaways
Paneer Butter Masala
by Maunika Gowardhan from Curry: Recipes From Indian Home Kitchens
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
