Curried Potatoes

Asian indian spices potatoes - Nelleke Elston

There are a few things I seem to crave every winter and potatoes seem to always be one of them. Add curry, and you’ve got the ultimate, winter comfort food. In the midst of a food revolution where protein is in and carbs are out,  I like to stand by the good old saying of  ‘eating everything in moderation’ will do little harm. I’ve also started eating less carbohydrates, so when I’m going to make a potato dish, I’m sure going to enjoy it!

Potato curry is a dish I wasn’t really aware of until my husband and I went backpacking through India and Nepal a few years ago. We had made a decision to avoid eating meat altogether and to eat local street food to ‘toughen up our systems’, my husband’s advice from a previous trip to Nepal when he managed to side step the dreaded ‘Delhi Belly’. We didn’t want to miss out on one day of adventures and it worked, not one f us got sick in the time we were traveling and ‘Aloo Gobi’ became one of our standard orders, a mildly spicy curry of potato and cauliflower. My other absolute favourite was ‘Masala Dosa’, a huge thin savoury pancake fried in ghee and filled with curried potato – absolutely heavenly and something from a Banting Diet nightmare…

This recipes is a simple version of curried potatoes which is lovely to add to a array of curries. It is a dry curry, but super with chutneys, salsa’s and plain unflavoured yogurt or wrapped in a roti for a packed lunch.


Curried Potatoes

(Makes 4 portions)


1 tbs cooking oil

4-6 large potatoes, peeled, boiled and cut into blocks

1 red onion

2 garlic cloves, crushed

1tsp grated ginger

1 tsp turmeric

1 tsp cumin

1 tsp coriander

1 tsp mustard seeds

1 tsp garam masla

a few small fresh curry leaves

4 spring onions, chopped



Heat the oil in a large pan. Start by adding all the spices to the hot oil, this really brings out the flavour of the dry spices.

Now add the chopped garlic and onion and fry this until they are translucent, be careful not to burn the onions and garlic.

Add the chopped potato pieces and curry leaves and fry the potato blocks them until they are slightly crispy on the outside.

Garnish with finely sliced red onion and spring onions or coriander if you prefer.

Serve with a variation of curries and enjoy!


Raw potatoes

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