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Recipe for Potato Cumin CurryClick image to enlarge

Recipe for Potato Cumin Curry

Recipe for Potato Cumin Curry

(Ref: RCP214)

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Potato and cumin along with dried Fenugreek Leaves or Kasuri Methi is a simple yet aromatic combination.

This particular curry can be served with chapatti or dosa. Slightly mashed form makes a good stuffing for sandwiches for picnics/lunchbox as it can stay long unspoilt.

It is a practical 'quick fix' when you have some unexpected guests at home. So prick your fork into potatoes to enjoy it as a snack or as a side dish!

Here's how you make this rapid dish:



Preparation Time:

10 Minutes.

Cooking Time:

10 Minutes


Potatoes peeled and cubed - 2
 Oil - 2 tbsp 
 Mustard Seeds - ½ tsp 
 Turmeric - ¼ tsp 
 Asafoetida - ¼ tsp 
 Cumin Seeds - 1 tsp 
 Green Chillies chopped - 1 
 Ginger grated - 1 tsp 
 Dried Fenugreek Leaves or Kasuri Methi - 1 tsp soaked in water for 5-minutes 
 Salt to taste 
 Lemon Juice 


• Boil water in a pan, add the cubed Potatoes with a pinch of Salt and Turmeric Powder and cook until done. Drain the water and keep the Potatoes aside.

• Next make the tempering i.e. heat Oil in another pan, add Mustard Seeds, Turmeric, Asafoetida, Cumin Seeds, Green Chillies, Grated Ginger and fry for some time.

• Then add the boiled Potatoes and Salt and mix.

• Lastly rinse the Kasuri Methi and sprinkle all over and mix well. You could also brighten it up with a dash of Lemon Juice.

Potato cumin curry is ready to be served with any Indian bread or with hot Rice and Dal!

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