Name: Potato Curry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 potato cut into pieces medium peeled; 2 tbs ghee; 1 onion diced medium; 1 tsp garlic paste; 1/2 tsp ginger paste; 1 1/2 cup water; 62.50 ml vegetable stock (liquid); 1/4 tsp ground turmeric; 1 tsp ground cumin; 1 tsp ground coriander; 1 tbs chickpea flour; 1/4 tsp black mustard seeds; 1/4 tsp fenugreek seeds; 1 chilli deseeded fresh halved lengthways; 1 sprig fresh curry leaves small

by mariabenzier Last updated on 05/02/2025

Potatoes cooked in chickpea flour, a relatively mild dish.

- mariabenzier

Ingredients

4 potato cut into pieces medium peeled
2 tbs ghee
1 onion diced medium
1 tsp garlic paste
1/2 tsp ginger paste
1 1/2 cup water
1/4 cup vegetable stock (liquid)
1/4 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tbs chickpea flour
1/4 tsp black mustard seeds
1/4 tsp fenugreek seeds
1 chilli deseeded fresh halved lengthways
1 sprig fresh curry leaves small

Method

Step 1

In a pot, heat ghee on high, add mustard seeds and wait for seeds to pop. Reduce to medium heat, add fenugreek seeds and stir gently until seeds brown a little, approximately 30 seconds.
Step 2

Add onions, garlic and, ginger and stir until fragrant. Add water, turmeric, cumin, coriander and powdered and fresh chilli, and mix.
Step 3

Add in the potatoes and cook, covered, for 8-10 minutes or until potatoes are cooked.
Step 4

In a small bowl, make the chickpea flour into a smooth, slightly runny paste. Set aside.
Step 5

Add stock to the potato mixture and wait for it to simmer, then reduce heat to low.
Step 6

Add the chickpea flour paste to the mixture and stir for 1-2 minutes. Turn off stove.
Step 7

Continue to stir the mixture until evenly mixed, then add curry leaves.
Step 8

Serve.

Recipe Notes

from Australia’s Best Recipes team

This is usually eaten with pooris (deep fried puffed bread made out of whole wheat flour) or other Indian breads like chapati, naan or paratha. Chicken stock can be used.