Potato curry

(c) Potato curry

Cooking time – 20 mins

Serves 4 – 5 persons

Potato curry


  • Potatoes – 2 large
  • Onion -1 medium sized
  • Fenugreek seeds – 1 tsp
  • Rampe leaf/ pandan
  • Curry leaves – 2 sprigs
  • Water – 2 cups
  • Non-fat milk – ½ cup + ¼ cup (optional) – Can substitute with coconut milk, if vegan
  • Curry powder – 2 tsp
  • Salt, to taste
  • Low fat oil (Canola or sunflower) – 1 tbsp


  1. Cut the potatoes into small chunks.
  2. Heat a little oil in a pan. Saute the fenugreek, onion, rampe and curry leaves for a few seconds.
  3. Add the potatoes to the pan, mix well and fry for about two minutes till there is a nice aroma of fried potatoes.
  4.  Add 2 cup of water and ½ cup of milk. Add the curry powder and salt to taste.
  5. Cook the curry for around 10 to 15 mins. When the liquid dries up, it can be removed from heat.
  6. If you like the curry in gravy, add the optional ¼ cup milk and cook a few minutes more before removing from heat.

Recipe source: Raji Thillainathan.

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