Potato and Tomato Curry Recipe - Serves 4

Potato and Tomato Curry Recipe

259 calories each serving (457 calories if eating with rice)

Taste Rating = 9     Heat Rating = Medium


2 tablespoons (30ml) vegetable oil
1/4 teaspoon (1ml) fenugreek seeds
1/4 teaspoon (1ml) onion seeds
1/4 teaspoon (1ml) fennel seeds
1/4 teaspoon (1ml) cumin seeds
1/4 teaspoon (1ml) black mustard seeds
2.5cm (1 inch) fresh ginger root, peeled and grated
4 medium potatoes, peeled and cut into 1cm (1/2 inch) cubes
4 medium tomatoes, coarsely chopped
2 fresh green chillies, finely chopped
1 teaspoon (5ml) salt
1/2 teaspoon (2.5ml) ground turmeric
1/2 cup (125ml or 4 fl oz) water


Heat the oil in a medium to high heat in a medium to large frying pan or saucepan (you need one with a lid)
Add the fenugreek, onion, fennel, cumin and black mustard seeds to the frying pan, or saucepan, and fry for 90 seconds, stirring often
Add the ginger, potato cubes, chopped tomatoes, fresh chillies, salt, ground turmeric and water, mix well bring to a simmer, lower the heat to a good simmer, cover and simmer for 25 minutes, stirring every few minutes (add a little hot water if the curry becomes too dry)
Serve hot on rice

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Recipe submitted on 15 March 2010

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