• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Indian Potato Curry

  • Recipe Submitted by on

Category: Main Dish

 Ingredients List

  • 15 Baby potatoes
  • 2 Zucchini
  • Ghee for cooking
  • 1/2 Onion finely sliced
  • Pce ginger finely sliced
  • 2 Cloves garlic finely sliced
  • 2 Red onions finely sliced
  • 2 ts Sweet paprika
  • 1 ts Cayenne pepper
  • Juice of 1 lemon
  • Salt and freshly grnd peppe
  • 2 sm Chillies seeded finely slicd
  • Fresh coriander leaves chpp
  • 1/2 ts Garam masala
  • 1/2 ts Ground cumin
  • 1/2 ts Ground coriander
  • 1/2 ts Cayenne pepper
  • 30 Fresh peas podded
  • 250 Ml coconut cream
  • 1/2 bn Coriander
  • RAITA:
  • 300 g Natural yoghurt
  • 1/2 Continental cucumber
  • 1/2 bn Fresh mint
  • 2 Ripe tomatoes
  • 1 ts Cayenne pepper
  • Salt and freshly grnd peppe
  • Juice of 1 lemon


To make onion relish, in a bowl combine onion, spices, seasonings and lemon
juice, then squeeze them with your fingers. Let sit for an hour. Just
before serving mix through coriander to taste. In a saucepan of lightly
salted water, boil potatoes, in their skins, until just cooked. Allow to
cool, then cut them in half. Slice zucchini on the bias into 5mm thick
slices. Heat a little ghee in a heavy bottomed saucepan, and saute onion,
ginger, garlic and chilli until soft. Add spices and fry for 30 seconds.
Add all the vegetables, toss well and add coconut cream bit by bit as they
cook. To make raita, put yoghurt in fine sieve and leave to strain for 15
mins. Grate cucumber with skin on. Chop mint leaves. Peel, seed and dice
tomatoes. Combine vegetables with yoghurt and seasonings. Chill. Chop
coriander leaves. When vegetables are cooked and a thick sauce has formed,
add coriander and lemon juice to taste.

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