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South Indian Potato Curry

This south Indian potato curry recipe takes inspiration from the Chennai region. The flavours come from dried hot red chillies, mustard seeds and garam masala.

From the book

Madhur Jaffrey


A southern potato curry from the Chennai region, this would be served there with rice. In the north, though, it would be accompanied by a flatbread. Dal and vegetables should be added to the meal

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3 tbsp olive or rapeseed oil
1 tsp whole brown mustard seeds
½ tsp skinned urad dal or yellow split peas
2 whole dried, hot red chillies
15-20 fresh curry leaves or 10 fresh basil leaves, torn
½ medium onion, peeled and chopped
1 medium tomato, chopped
2 tsp ground coriander
⅛-¼ tsp cayenne pepper
1 tsp garam masala
450g/1lb waxy potatoes, peeled and cut into 2-cm/¾- inch dice
1 tsp salt
120ml/4fl oz coconut milk, from a well-shaken can
4 tbsp chopped fresh coriander

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Pour the oil into a medium pan and set over a medium-high heat. When hot, put in the mustard seeds, urad dal and chillies. As soon as the seeds begin to pop, a matter of seconds, put in the curry leaves and onion. Lower the heat to medium. Stir and fry the onion for about 3 minutes, or until it has softened but not browned.

Add the tomato, ground coriander, cayenne pepper and garam masala. Stir for 1 minute. Add the potatoes and stir another minute. Now put in 250 ml/8 fl oz water and the salt. Bring to the boil. Cover, lower the heat and cook for 15-20 minutes, or until the potatoes are tender.

Finally, add the coconut milk and fresh coriander. Stir and heat through.

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From the book: Curry Easy

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