Curried Potatoes Recipe

Peel and cut

Peel (optional) and rinse potatoes. Cut into 2–3 cm (about 1-inch) bite-sized cubes so they cook evenly.

Place cut potatoes in a pot of cold salted water. Bring to a boil, then reduce heat and simmer for 6–8 minutes, until just tender when pierced with a fork but not falling apart. Drain and set aside.

In a large skillet or sauté pan, heat the vegetable oil and butter over medium heat until shimmering and butter has melted.

Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes.

Add the minced garlic and grated ginger and cook for 30–45 seconds until fragrant, stirring constantly so they don't burn.

Stir in the curry powder, turmeric, cumin, and ground coriander. Cook the spices for 1 minute, stirring constantly to bloom the flavors.

Add the tomato paste and cook, stirring, for 1 minute to remove rawness.

Add the par-cooked potatoes to the pan and gently toss to coat with the spiced onion mixture.

Pour in the stock and coconut milk, stir to combine, and bring to a gentle simmer. Scrape any browned bits from the bottom of the pan.

Cover partially and simmer gently for 8–12 minutes, until potatoes are fully tender and sauce has slightly thickened. Stir occasionally to prevent sticking; if the sauce reduces too much, add a splash more stock or water.

Season with salt, black pepper, and lemon juice. Taste and adjust seasoning as needed.

If using, toss in sliced green chili and toasted mustard seeds now. Sprinkle chopped cilantro over the top.

Transfer the curried potatoes to a serving bowl. Serve hot with yogurt or raita on the side and rice or flatbread as desired.