When I first married my husband, I didn’t really know how to make Indian food. And, to be completely honest, I was a little intimidated by the idea! But now that I’ve tried several recipes, even some from my wonderful Mother-in-Law, I want to share one of my favorites with you, Easy Potato Curry (Potato Fry)!
And don’t be intimidated, this one is super easy! Some potato curry has a rich sauce, but this potato curry is actually a lot like home-fried potatoes.
Whenever we eat potatoes at our house, this is the recipe I make. The Potato Curry (fry) is simple, quick, and filling.
Potatoes
A quick note about the main ingredient: potatoes. Since potatoes are the main ingredient in this potato curry (fry) I would definitely recommend buying organic potatoes. You want to buy organic potatoes because they grow underground where a lot of pesticides reside and, therefore, conventional potatoes soak up this pesticides as they grow. potatoes are almost always on the Environmental Working Group’s “Dirty Dozen” list.
So organic is encouraged. After that, Russet potatoes are great for this recipe. But I also like Yukon gold potatoes. The potato curry can also be made with sweet potatoes. Although, the sweet potatoes will make this a sweeter dish… as you may have guessed.
Alright, with that note out of the way, here’s the recipe.
Easy Potato Curry (Potato Fry)
Jump to RecipeIngredients:
4-5 medium potatoes (preferably organic)
Approx. 2 tablespoons coconut oil
1 teaspoon Turmeric Powder
2 tablespoons (or to taste) Chili Powder
2 teaspoons sea salt
Cooked rice (I prefer Basmati)
4 hard-boiled eggs
Plain whole-milk yogurt (recipe here)
Rice and Eggs
Prepare the rice and eggs ahead of time so that they are ready to be served. Follow this recipe for perfect hard-boiled eggs.
Frying
Peel the potatoes and rinse. Place large frying pan on medium heat. Add coconut oil to the pan. You want to have plenty of oil so that the potatoes do not stick to the pan. Be prepared to add more as you cook the potatoes.
Dice the potatoes into small pieces. Once the oil is hot, add the potatoes and stir constantly. If potatoes start to stick to your pan, turn the heat down a little bit and add some more oil to the pan. Be sure to stir constantly so that the potatoes do not stick.
Add Spices
Once potatoes begin to turn brown, add the turmeric powder and stir for 5 minutes.
Add the chili powder and stir again for 5 minutes. At this point the potatoes should be very brown and crispy on the outside. Taste a piece to make sure that the inside is soft.
Once the potatoes are crispy on the outside and soft on the inside, add the salt. You should taste again to make sure the salt is enough and add more if you desire.
Serve
Serve the potatoes over white or brown rice with boiled eggs cut in half. You can also serve yogurt with this recipe. The yogurt will help cut the heat of the chili powder and it will also aide in digestion.
Be aware that the chili powder can actually be pretty spicy. So make sure to taste as you go and definitely serve it with yogurt if it is on the spicier side.
And there you go! One of my favorite and easiest Indian curry recipes. Try it and let me know what you think of my Potato Curry (Fry)!
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Easy Potato Curry (Potato Fry)
Course: Dinner, MainCuisine: IndianDifficulty: easy4
servings5
minutes35
minutesIngredients
4-5 medium potatoes, diced (preferably organic)
Approx. 2 tablespoons coconut oil
1 teaspoon Turmeric Powder
2 tablespoon (or to taste) Chili Powder
1 tablespoon sea salt
4 cups cooked rice
4 hard-boiled eggs
Plain whole-milk yogurt (for serving)
Directions
- Heat coconut oil in frying pan on medium heat.
- Once oil is heated, add diced potatoes and stir constantly.
- After potatoes are brown (around 10 minutes), add turmeric powder and continue stirring.
- Stir for 5 minutes, then add chili powder.
- Continue to stir until the potatoes are crispy on the outside and soft on the inside. Taste as you go.
- Remove from heat and add salt to taste.
- Serve over cooked basmati rice with boiled eggs and plain yogurt on the side.
Notes
- Be sure to taste this recipe as you are cooking it, add the chili powder a little at a time so that it does not get too spicy.
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