Spicy Potato Curry

North Indian foods generally have quite a depth of flavour and the right amount/types of spices. Spiced potatoes are a quick and nutritious dish which can be prepared with minimal fuss after a long day at work. Best served hot with rice or naan breads, this is definitely a must try.

If you’ve still kept your kadai from my last recipe, you can definitely use it for this dish.


Recipe – serves 2



  • 1/2 teaspoon red chilli powder
  • 1/4 teaspoon turmeric (powdered)
  • 1 teaspoon garam malasa (powder)
  • 4-6 curry leaves
  • 2 dried red chillies
  • 1 teaspoon cumin seeds


  • chopped coriander (optional but adds flavour)
  • salt to taste
  • 2 -3 tablespoon canola oil
  • ~200-250g potatoes cubed


On a medium heat, heat oil, then add the chillies, cumin seeds and curry leaves for around 10~15 seconds

Next, add the onions and saute it until it turns golden brown, then add the potatoes. Stir the potatoes until it is well coated with the mixture

After approximately 1 minute, add all the remaining spice, including the salt and mix well.

Add about 1/2 cup of water or enough to just cover the potatoes and cover the kadai with a lid. Cook until the potatoes are done then remove the kadai from heat and remove lid.

Garnish with coriander and serve.


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