Dad's Delicious Potato Curry Recipe

Ingredients

• 1 kg Baby Potatoes (peeled, washed and patted dry; can use regular potatoes cut into bite‑size pieces)
• 5 tablespoons Vegetable Oil (neutral oil such as canola or sunflower)
• 2 teaspoons Fenugreek Seeds (also called methi, toasted in oil)
• 1 large Onion (thinly sliced)
• 1 teaspoon Turmeric Powder (ground, bright orange)
• 1 teaspoon Kashmiri Red Chili Powder (mildly spicy and bright red)
• 2 teaspoons Sugar (balances acidity; optional)
• 1 medium Tomato (chopped)
• to taste Salt
• 2 cups Hot Water (divided: splashes during cooking and 1.5 cups for simmering)
• 1 teaspoon Cumin Seeds (to be toasted and ground coarsely)
• 0.5 cup Frozen Green Peas (add near the end; can use fresh peas)
• 2 tablespoons Fresh Coriander Leaves (chopped, added at the end)

Instructions

1. Prepare Ingredients

   Peel, wash and pat dry the baby potatoes. Thinly slice the onion and chop the tomato. Measure all spices and keep them within reach.

   Time: PT5M

2. Temper Fenugreek Seeds

   Heat the large skillet over medium heat, add 5 Tbsp oil. When the oil is warm (not smoking), lower to low and add 2 tsp fenugreek seeds. Stir until they turn a deeper amber color.

   Time: PT2M

3. Fry Potatoes

   Increase heat to medium and add the potatoes to the oil. Fry, stirring occasionally, until the potatoes develop light brown spots on the surface.

   Time: PT8M

4. Add Onions

   Add the thinly sliced onions to the potatoes. Increase heat to medium‑high and fry until the onions turn lightly brown.

   Time: PT5M

5. Introduce Spices and Tomato

   Reduce heat to medium. Sprinkle 1 tsp turmeric, 1 tsp Kashmiri red chili powder, and 2 tsp sugar over the mixture. Add the chopped tomato and stir until the tomato softens and begins to break down.

   Time: PT4M

6. Add Water Splashes and Simmer

   Add a splash of hot water, stir, then add salt to taste and another splash of hot water. Repeat once more for a total of three splashes. Finally pour in 1½ cups hot water, give a good mix, cover, and simmer on low heat until potatoes are tender (about 15 minutes). Stir occasionally to prevent sticking.

   Time: PT15M

7. Toast Cumin Seeds

   While the potatoes simmer, heat the small pan over medium heat, lower to medium‑low and add 1 tsp cumin seeds. Stir continuously until they darken and become aromatic. Remove from heat and transfer to a plate.

   Time: PT2M

8. Add Peas and Final Water

   If using frozen peas, add them now. If using fresh peas, they should have been added earlier with the potatoes. Add another small splash of hot water to keep the gravy moist and stir.

   Time: PT2M

9. Finish with Cumin Powder and Coriander

   Grind the toasted cumin seeds in the mortar and pestle to a coarse powder (do not over‑grind). Sprinkle the roasted cumin powder over the curry, add chopped coriander leaves, give a final stir, and turn off the heat.

   Time: PT1M

Nutrition Facts

Calories

480

Protein

5 g

Carbohydrates

70 g

Fat

15 g

Fiber

6 g

Ingredient Substitutions

• Instead of Baby Potatoes: Regular potatoes
• Instead of Vegetable Oil: Sunflower oil, Canola oil
• Instead of Fenugreek Seeds: Kasuri methi (dried leaves)
• Instead of Onion: Shallots
• Instead of Turmeric Powder: Fresh turmeric (grated)
• Instead of Kashmiri Red Chili Powder: Paprika, Regular red chili powder (use less)
• Instead of Sugar: Honey, Jaggery
• Instead of Tomato: Canned diced tomato
• Instead of Salt: Sea salt, Kosher salt
• Instead of Cumin Seeds: Ground cumin (add later)
• Instead of Frozen Green Peas: Fresh peas, Edamame
• Instead of Fresh Coriander Leaves: Fresh parsley

Equipment Needed

• Large Skillet or Frying Pan
• Small Pan
• Mortar and Pestle
• Knife
• Cutting Board
• Wooden Spoon or Spatula
• Measuring Spoons
• Plate (for transferring toasted cumin)
• Bowl (for hot water) (optional)

Critical Steps — Do Not Skip

• Do not let the oil get smoking hot before adding fenugreek seeds; otherwise the seeds will burn and make the dish bitter.
• Fry potatoes until they develop light brown spots for flavor and texture.
• Toast cumin seeds just until aromatic and darkened, then grind coarsely.
• Simmer potatoes with enough water until tender; adjust cooking time based on potato size.

Chef Tips from the Video

• Using baby potatoes gives a buttery texture and reduces cooking time.
• A pinch of sugar balances the acidity of the tomato and enhances the overall flavor.
• Grind toasted cumin only coarsely; a fine powder loses its characteristic crunch.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3–4 days.

Freezer: Can be frozen for up to 1 month, but texture may change slightly upon reheating.

Room temperature: Not recommended; cool quickly and refrigerate.

Make-Ahead Tips

• Peel and dry the potatoes a few hours ahead and keep them in water to prevent browning.
• Measure all spices and keep them in small bowls for quick addition.
• The curry can be made a day ahead; reheat gently on low heat with a splash of water.

Frequently Asked Questions