Southern potato curry, two ways

Southern potato curry, two ways

I Love Curry
Jonathan Gregson

This is a really delicious curry that you can tailor to your own tastes. If you like north Indian flavours, you can leave out the curry leaves and coconut milk and just add water. If you prefer the flavours of the southwest coast, leave them in.The dish is wonderful either way. We would eat this with Indian fried breads (puris or Bhaturas) for lunch, to give us plenty of time to digest the meal, but any flatbreads will do, or even some buttered toast. The sauce should have a light and creamy consistency, not too thin and not too thick.


Quantity Ingredient
500g potatoes
4 tablespoons vegetable oil
2/3 teaspoon brown mustard seeds
2/3 teaspoon cumin seeds
1 1/2 teaspoons bengal gram, washed and dried
5cm cinnamon stick
12 fresh curry leaves, (optional, see recipe introduction)
2 small onions, finely chopped
10g fresh root ginger, peeled weight, finely chopped
2 large tomatoes, chopped
1/4-1/2 teaspoon chilli powder
2 rounded teaspoons ground coriander
1/2 teaspoon fennel seeds, ground
1/3 teaspoon turmeric
salt, to taste
150ml coconut milk, (optional, see recipe introduction)
large handful chopped fresh coriander, to serve


  1. Halve the potatoes and boil until just tender, (they will break up in the sauce if overcooked now). I prefer to boil them in their skins, to minimise the amount of water they absorb, then peel them before continuing.
  2. Meanwhile, heat the oil in a large saucepan and add the mustard and cumin seeds, the lentils and cinnamon stick. Once the popping of the mustard seeds has died down, add the curry leaves (if using). Follow immediately with the onions and cook until soft and lightly golden.
  3. Add the ginger, tomatoes, chilli, coriander, fennel, turmeric and salt and stir-fry over a high heat for three minutes. Add 200ml water, bring to a boil and simmer gently for 10 minutes. Add the cooked potatoes to the sauce to absorb the flavours for five minutes, or until the liquid in the pan has dried up.
  4. Add the coconut milk (if using) and enough water to get a medium consistency sauce. Taste, adjust the seasoning and stir in the chopped coriander. Serve.
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