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3. Dry Potato and Tomato Curry

This potato curry turned out super tasty! It goes great with fluffy basmati rice or any Indian bread, or even Lebanese bread is fine.

Potatoes2 medium to large
Tomatoes2 Roma tomatoes work best
Coriander leavesHandful chopped
Methi (fenugreek leaves) – optional1/2 handful, either fresh or dry
Green chili1 small
Ginger1 teaspoon minced or chopped
Curry leaves3-5 leaves
Cumin seeds1 teaspoon
Mustard seeds1 teaspoon
Turmeric powder1 teaspoon
Hing/Asafoetida powder1/2 teaspoon
Oil1 tablespoon (ghee works best)


  1. Cut potatoes into long slices and slightly thick.
  2. Heat an oil of your choice in a saucepan.
  3. When sufficiently hot, throw in the mustard seeds and let them crackle.
  4. Add in the grated ginger, green chilies, and curry leaves.
  5. Stir well, and then add cumin seeds. Mix.
  6. Add the potatoes and stir everything well.
  7. Cook under medium heat till the potatoes get roasted and cooked.
  8. Add turmeric powder and hing (asafoetida). Mix well.
  9. Add chopped tomatoes and salt. Mix well.
  10. Add a few tablespoons of water.
  11. Cover and cook in low-medium heat till the tomatoes turn gravy-like.
  12. Add coriander leaves and methi (fenugreek) leaves.

That’s it.

If you want a richer sauce, add a little sour cream or the standard cream. If you want a little spiciness, then add 1/2 teaspoon garam masala at the end.

Enjoy! Let me know how you go. Post a photo in the comments.

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    3. Dry Potato and Tomato Curry