Jeera Potato Curry + 3 Ideas for Leftover Lunches!


Having home-cooked food to eat for lunch when you’re at work or on-
the-go can make you feel warm and cozy inside. When I have something
delicious like Jeera Potato Curry to look forward to eating for lunch, my work day is so much more joyful.


I put together this recipe for Jeera Potato Curry for dinner with the
intention of having lots of leftovers to take to work for lunches. You may
need to double the recipe if you have several people to serve or if you
want to have leftovers for multiple days.

So what can you do with leftover potato curry to turn it into a great leftover lunch?

1. Take potato and leftover rice to enjoy with kachumber (recipe below) on the side.
2. Enjoy potato curry with roti, parantha, or naan
3. Put together a naan wrap with some crunchy veg. Here’s how!


Jeera Potato Curry

Serves 3
Prep time 10 minutes, Cook time 30 minutes
Total time 40 minutes

5-6 Small potatoes (or 3 large potatoes)
2 tablespoons vegetable oil
½ teaspoon cumin seeds (also called jeera)
2 heaped tablespoons Indian curry paste (you can choose whichever
flavour is your favourite. I prefer Madras)
1 tablespoon cumin powder
1 tablespoon turmeric powder
½ teaspoon amchar (mango powder)
1 teaspoon garam masala powder
1 teaspoon coriander powder
1 teaspoon salt
1 fresh green or red chilli (chopped)
1 Medium onion (chopped)
1″ fresh ginger (chopped) OR 1 tsp ginger paste
3 cloves fresh garlic  (chopped) OR 1 tsp garlic paste
1 Small handful fresh cilantro (chopped)

1. Wash potatoes and boil until tender when when pierced with a fork.
2. Chop potatoes and set aside.
3. Heat a cast iron wok or pot to medium heat.
4. Add cumin seeds. When you hear them popping, add oil.
5. Add chopped onions, ginger, chilli, and garlic. Stir with wooden spoon
or silicone spatula until the ingredients are translucent.
6. Mix in the spices and salt.
7. Add potatoes and stir mixture together. Sauté for a few minutes,
stirring occasionally. Then, add curry paste and stir.
8. After about 10 minutes, add in the fresh cilantro.
9. Remove curry from the pot. Serve warm with rice or flatbread

Optional Side – Kachumber: First, chop half a cucumber in to thin
slices and then in to triangles. Next, cube a smll onion. Then, cube a
small tomato (optional). After that, add in: a splash of mild or white
vinegar, ½ a green chilli, and a few sprigs of cilantro (chopped). Finally,
mix everything together in a small bowl. Add kachumber to the side of
your rice and Indian Potato Curry meal, or eat it on its own on the


Jeera Aaloo Wrap

2 naan breads (or use rotis, tortillas, or other flatbreads)
2 cups potato curry
2 teaspoons tamarind
lettuce leaves (or other leafy greens)
½ onion (thinly sliced)
2 teaspoons tahini
1 teaspoon green chilli chutney

1.Toast naan or flat bread
2. Spread (optional) green chilli chutney on naan
3. Add 1 cup of potato curry to each wrap
4. Layer with lettuce, onions, tamarind, and tahini. Serve cold or warm.

I hope these quick ideas will give you something to look forward to
when you make jeera potato curry! What are your favourite ways to repurpose leftovers? Comment below and share your ideas!


Tazim Damji is a writer, traveller, and vegan foodie focused on sharing ways to celebrate life’s adventures. Having travelled to over 14 countries and lived in 4, she currently calls Vancouver, Canada home. Connect with her on Twitter @tazimdamji and Instagram @celebratelifesadventures and head over to for more lifestyle posts.