Potato curry is a popular dish for vegetarians and meat-eaters alike. You can make potato curries spicy or mild and they work well for side dishes, or as the main course.
There are so many different ways to prepare potatoes for Indian curries—for instance, you can make it quite gravy-like with tomatoes, ground nuts, and a few other ingredients. You can also make it on the dry side (which is what I did with the recipe below), with lots of jeera (cumin seeds), to be eaten with flat bread (like roti or naan) or basmati rice.
This easy jeera potatoes recipe makes a great side dish, or it can be eaten with rice and kachumber (to add some moisture to the meal).
- 5-6 Small potatoes (or 3 large potatoes)
- 2 tablespoons vegetable oil
- ½ teaspoon cumin seeds (also called jeera)
- 1 fresh green or red chilli (chopped)
- 1 Medium onion (chopped)
- 1 ” fresh ginger (or 1 teaspoon ginger paste) chopped)
- 3 cloves fresh garlic ((or 1 teaspoon garlic paste) chopped)
- Optional: 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 amchur (mango powder)
- 1 teaspoon garam masala powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 1 small handful fresh cilantro (chopped)
- Boil potatoes until tender. Drain them and cut into small pieces.
- Heat a cast-iron or other pot to medium-high. Add cumin seeds. When seeds begin to make a popping noise as they heat up, add oil.
- Add onion, ginger, chilli, and garlic. Cook until onion is transparent, stirring occasionally.
- Add Indian curry paste (optional) and all spices.
- Mix everything together and cook for a few minutes.
- Add potato pieces and mix together.
- Cook for 10 minutes, stirring occasionally.
- Remove pot from heat and serve jeera potatoes as a side dish or with basmati rice or flat bread of choice.
- Add kachumber, green chillies chutney, or pickles to the side.
Optional Side: Kachumber
First, chop half a cucumber into thin slices and then into triangles. Next, cube a small onion. Then, cube a small tomato (I don’t usually have tomatoes at home, so I just used cucumber and onions). After that, add 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 side as a salad.