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Potato curry

After Sunday’s paste making; I spent most of my free moments idly thinking of another dish Raj suggested. Very simple and takes very little time to make.


  • Half a small onion – finely chopped
  • 2 (preferably) waxy potatoes – chopped in ~1cm cubes
  • 1 teaspoon mustard seeds
  • 2 teaspoons of masala mix (curry powder would suffice)*
  • A can of tomatoes
  • A tablespoon of the curry paste


You’ll need a stirfry pan/wok:

Heat some oil (3 tablespoons or so) over a med-high heat. When heated, chuck in the mustard seeds followed by the onion a couple of seconds later and stir about for a minute.

Once the onion starts to lose its colour, add the dollop of curry paste and stir it in until it all combines – you may need to start adding little amounts of water to keep things fluid.

Now you can add the masala mix and another splash of water, if needed. Stir about for a few minutes and you should have a nice base coming together for your curry.

Add the diced potatoes and get them nicely coated, keep adding small amounts of water to stop things getting too dry.

After three or four minutes add the tomatoes in two or three batches so you don’t lose too much heat in one go. You can also add some more water now to have a little more liquid to reduce down as the potatoes cook through.

Serve with some basmati rice.

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