Potato and Onion Curry Recipe - Serves 4

Potato and Onion Curry Recipe

269 calories each serving (467 calories if eating with rice)

Taste Rating = 6     Heat Rating = Mild


2 large potatoes, peeled and cut into 1cm (1/2 inch) cubes
1/2 teaspoon (2.5ml) salt
3 tablespoons (45ml) vegetable oil
1/2 teaspoon (2.5ml) black mustard seeds
1 large onion, peeled and cut into 19mm (3/4 inch) cubes
3 cloves of garlic, peeled and crushed
2 fresh green chillies, finely chopped
2.5cm (1 inch) cube of fresh ginger root, peeled and grated
1/2 teaspoon (2.5ml) ground turmeric
1/2 cup (4 fl oz) cold water
2 teaspoons (10ml) ground coriander
1/4 teaspoon (1ml) ground asafoetida


Parboil the potatoes by boiling a saucepan of water, adding the potatoes and salt and then boiling for 5 minutes before draining and setting aside the potatoes
Heat the oil in a large heavy-bottomed saucepan (you need one with a lid) over a high heat
Add the black mustard seeds and fry until they start to splutter, 1-2 minutes, stirring a couple of times
Add the potato cubes, mix well, reduce the heat to medium, cover and cook for 4 minutes, stirring often
Add the onion, garlic, chillies, ginger, turmeric and cold water, mix well, bring to a good simmer, cover and simmer for 6 minutes, stirring every minute or so (add a little hot water if the curry gets too dry and starts to burn)
Add the ground coriander and asafoetida, mix well and cook for 3 minutes, stirring a few times (add a little hot water if the curry gets too dry and starts to burn)
Make sure that the potato is cooked (cook for longer, if needed)
Serve hot

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Recipe submitted on 26 April 2011

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