potato curry

I have so much to share with you, but I am typing this in the airport, landed hours after I was supposed to arrive…isn’t travel the best?!

So this recipe today is one that I made last week that I happily ate with my rasam and rice for lunch!

It’s basically Indian-style mashed potatoes. What’s there not to love?

Potato Curry (Makes 4-6 servings)


  • 4 medium sized white potatoes 
  • 1 tbsp clarified butter 
  • 1 tsp mustard seeds 
  • 1/4 tsp asafoetida
  • 1 tsp chopped ginger 
  • 1 green chili, chopped (optional)
  • 1 tsp urad dal
  • 1 tsp turmeric 
  • 1 tsp cumin powder 
  • salt + pepper to taste 
  • Juice of 1/2 lemon and chopped cilantro for garnish 


In a large pot, place the potatoes and enough water to cover them completely. Boil on high until the potatoes are soft. Remove the potatoes, and allow them to cool slightly before peeling and cutting them into cubes.

In a large skillet, melt the clarified butter over medium-high heat. Add the mustard seeds, urad dal, and asafoetida. When the seeds begin to pop, add the ginger and green chilies, along with the potatoes. Mix well – I even mashed some of the potatoes. Add the turmeric, salt, pepper, and cumin. Mix and/or mash again. 

Remove from the heat and squeeze the lemon juice onto the potatoes. Garnish with cilantro and serve!

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