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  • Writer's pictureYiannoulla Burness

Easy Steps Dry Potato Curry

Curry, reminds me of spice, heat, colour, fragrance, flavours. This potato curry recipe is all of that and the great thing is that it only has a few ingredients.

Choose a variety of potato that will keep its shape and not fall apart when cooking. I always like to cook with organic potatoes as they have a more intense flavour. This recipe is a dry potato curry, make sure you have a cooking saucepan or frypan that has a sealed lid to keep the steam in when cooking. I like to use a nonstick fry pan when I make this curry. This dish is very tasty and even better the next day.

EQUIPMENT

Nonstick saucepan or frypan with lid


INGREDIENTS

550g potatoes (cut into bite size pieces)

170g brown onion (finely chopped)

3 birds eye chilli minced

1/2 teaspoon black mustard seeds

1/2 -3/4 teaspoon turmeric

1 teaspoon salt (I use Himalyin pink salt)

10 curry leaves

Light tasting cooking oil

Coriander finely chopped for garnish (optional)



METHOD

*Peel, wash and cube potato into bite size pieces, cover with water to stop discoloration until ready to cook.

*Peel and finely chop onion and chilli, set aside.

*Heat a fry pan on high heat, once the pan is heated add 2 -3 tablespoons of oil, add mustard seeds turn heat to medium.

*As soon as the seeds start popping add curry leaves, then onion and chilli. Give the onion and chilli a stir and let cook a couple of minutes.

* Add turmeric and cook off in the oil for a minute or so then add drained potatoes and salt.

*Toss potatoes so they are covered with the rest of the ingredients in the pan.

*Place the lid on the fry pan and let potatoes steam cook.

*Depending on how hot your pan heats you may need to turn the heat down to low. *You want the potato to cook a nice golden brown without burning.

*Watch and continue to toss the potatoes every few minutes keeping the lid on in between.

*Pour the collection of condensation on the lid onto the potatoes every time you lift the lid this helps with cooking.

*Continue cooking until potatoes become tender add more salt as needed.

*When done remove from heat and place in a serving dish, garnish with freshly chopped coriander.

*Potato curry can be an accompaniment to another dish or served as is with a nice salad and rice or roti as seen below.

Dry Potato Curry severed with a simple salad and roti



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