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Dry Potato Curry (Indian-style)

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Dry potato curry (Indian style)

This beautifully aromatic dry potato curry will bring a touch of India to your home, as a side dish or substantial vegetarian main, served with naan bread or chapatis and your favourite condiments.  Vary it to suit your taste and whatever you have on hand – add a chopped tomato or onion to the potatoes; use mint or basil instead of coriander – whatever works for you!


30 g butter
1 teaspoon English mustard
1 medium onion, finely chopped
2 tablespoons coriander, chopped
1 teaspoon turmeric
1⁄2 teaspoon chili powder
1 teaspoon paprika
1 1⁄2 teaspoons salt
4 -6 potatoes, peeled and cubed
1 teaspoon curry powder
1 tablespoon lemon juice


Heat butter in large saucepan.
Add mustard, onion, coriander, turmeric, chili powder, paprika and salt.
Mix well and then stir in the potatoes.
Stir for a few minutes, sprinkle with about 1/2 cup of water, turn heat very low, cover and cook for 25-20 minutes or until potatoes are done.
Shake saucepan occasionally to prevent sticking.
Add curry powder and lemon juice about 10 minutes before the end of the cooking time.

Photograph by Beautiful BC,