Indian Potato Curry

Ready in 1h

Try this Indian Potato Curry recipe, or contribute your own.


1/2 Onion; finely sliced
30 Fresh peas; podded
1/2 ts Ground cumin
2 Zucchini
2 Cloves garlic; finely sliced
1/2 bn Fresh mint
300 g Natural yoghurt
1 ts Cayenne pepper
Salt and freshly grnd pepper
15 Baby potatoes
2 ts Sweet paprika
Fresh coriander leaves; chopped
1/2 ts Cayenne pepper
2 tomatoes; Ripe
1/2 bn Coriander
Lemon; (juice of)
2 sm Chillies; finely sliced, seeded
1/2 ts Garam masala
Salt and freshly grnd pepper
Lemon; (juice of)
250 mL coconut cream
1/2 Continental cucumber
Ghee; for cooking
piece ginger; finely sliced
1/2 ts Ground coriander
1 ts Cayenne pepper
2 Red onions; finely sliced

Original recipe makes 1



To make onion relish, in a bowl combine onion, spices, seasonings and lemon juice, then squeeze them with your fingers. Let sit for an hour. Just before serving mix through coriander to taste. In a saucepan of lightly salted water, boil potatoes, in their skins, until just cooked. Allow to cool, then cut them in half. Slice zucchini on the bias into 5mm thick slices. Heat a little ghee in a heavy bottomed saucepan, and saute onion, ginger, garlic and chilli until soft. Add spices and fry for 30 seconds. Add all the vegetables, toss well and add coconut cream bit by bit as they cook. To make raita, put yoghurt in fine sieve and leave to strain for 15 mins. Grate cucumber with skin on. Chop mint leaves. Peel, seed and dice tomatoes. Combine vegetables with yoghurt and seasonings. Chill. Chop coriander leaves. When vegetables are cooked and a thick sauce has formed, add coriander and lemon juice to taste.

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