Potato curry is usually served at breakfast in India.
This delicious potato curry is usually served for breakfast for India. Nowadays, it’s served for breakfast at my house almost weekly. It’s the perfect way to start the day! You’ve probably seen this curry on a few Indian restaurant menus so it’s pretty good any time of day really. This recipe was featured in my cookb0ok 'The Curry Guy Veggie'.
About this curry
I have so many fond memories of going down to breakfast at the hotels I've stayed at around India. You will find potato curry just like this on almost every menu. It is the perfect meal to start the day.
You can serve the potato curry with many things. I love potato curry with dosas but freshly made puris are what goes best for me. However you serve this curry, you are in for a veggie treat.
What do you serve with potato curry?
You will love this curry served over Basmati rice but the more traditional way to serve it is with fresh homemade puris. Puris can be quite difficult to make but you can find them in the freezer section of Asian grocers, ready to fry up.
That said, there are a lot of carbs in a potato curry so you could just serve it on its own.
How to prepare potato curry
You could cube the potatoes, which is a common way of preparing them. You might like to do it as I was taught. Simply boil your potatoes and break them up by hand into the spicy sauce.
This gives you less uniform, different-sized chunks, which looks fantastic. If you have any left over, cook it down and spread it on a Mumbai toastie.
Working ahead
You can make this potato curry a couple of days ahead of serving. Then just heat it up and serve.
As the flavours develop, the potato curry actually gets better.
Can you serve this potato curry in other ways?
Yes! If you have any leftovers, you might like to use it as a filling for vegetable samosas. This is a real time saver and very good.
When using in samosas, you can add a few more chillies if you like them spicy.
If you like this potato curry recipe, you might like to try some of the Indian Vegetarian favourites.
Dum Aloo
Pakistani Chickpea Biryani
Punjabi Saag Curry
Punjabi Rajma
Butternut Squash Curry
Sri Lankan Green Beans Curry
Aloo Gobi
Saag Paneer
Onion Pakora Curry
Chana Saag Curry
Saag Paneer
Mushroom Curry
Masala Corn
Gobi Manchurian
Bombay Potatoes
Masala Dosa
Saag Aloo
Tandoori Hummus
Tarka Dal
Masoor Dal
Dal Makhani
Chana Dal
Homemade Poppadoms From Scratch
Green Bean Thoran
Cabbage Thoran
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How To Make Potato Curry
Ingredients
- 3 tablespoons oil
- 2 teaspoon chana dal
- 1 teaspoon urad dal
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 10 curry leaves
- 1 pinch asafetida
- 1 large onion – finely chopped
- 1 x 2.5cm (1 inche) ginger – finely chopped
- 2 tomatoes - diced
- 2 to 3 green chilies
- ⅓ to ½ teaspoon turmeric powder
- ½ teaspoon chilli powder
- 4 medium potatoes – boiled until soft and then peeled and broken into pieces
- 2 teaspoon gram flour
- 2 tablespoon chopped coriander leaves
- ½ teaspoon sugar or add as required salt as required
Instructions
- Heat the oil in a large saucepan over medium high heat until visibly hot. Stir in the channa and urad lentils and fry until lightly browned. Add the mustard seeds. When they begin to pop, lower the temperature to medium and stir in the cumin seeds, curry leaves and asafetida and fry for a further 30 seconds before adding the chopped onion. Fry the onion for about five minutes until translucent and soft and then add the ginger, diced tomatoes and chillies. Add the turmeric powder and chilli powder and mix it all up.
- Now add the potatoes and stir in just enough water to cover. Simmer for about five minutes and the add the gram flour. Whisk it well so that there aren’t any lumps.
- To serve, season with salt to taste. Some people like this curry a little sweeter so you can add sugar to taste as well but I usually don’t. Garnish with the fresh coriander leaves and serve with rice or preferably puris.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 206Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 125mgCarbohydrates: 32gFiber: 4gSugar: 5gProtein: 5g
Dean Panicker says
One of my favorites, great recipes and very well explained. Thank you,
Dan Toombs says
Thanks Dean! I love it too. And so easy to make. 🙂
Thanks,
Dan
DAVE STORR says
dan does the channa dal and ural need to be soked in water before frying in the oil. just sorting out a few recipes, for a christmas curry night.
Dan Toombs says
Hi Dave
No, just add and fry them in the oil. They will be a bit crunchy but the flavour of the toasted dhal is so good.
Thanks,
Dan