Poornima’s Potato Curry

Potato Curry“Have curry, will travel?”, popped up a text on my phone yesterday morning. The girls were supposed to come over for a curry last night but owing to childcare issues I was being asked if I could take my curry to another house (mountain to Mohammad and all that).

“Why not?”, I replied.

My mum got in there quickly as said that as I was making a chicken curry, could I please make a potato curry with the same masala and absolve her of her dinner-making duties? This would leave her free to do her filing and bookkeeping. At this point, may I lodge a complaint? Everyone at home seems to be working for the husband – the son is excluded at this moment because his laptop has broken, and not because he is only 8 and so might not be that accurate with Excel. Oh yes, and maybe he is not meant to work at his age?

Anyway, I agreed to make both the curries  after I got home from work – a mistake as I was so filled with ennui that I repeatedly chopped ingredients and absentmindedly threw them in the dustbin instead of the mixer. Two curries were made in the end but as the son pointed out the potato curry was OK – not AOK just OK.

Here is the recipe in case you’d  like to give it a go:

Poornima’s Potato Curry

Serves 4
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
A delicious curry of potatoes in a spiced tomato gravy.


  • 250g potatoes (sliced into long pieces)
  • 1 onion (finely chopped)
  • 3 tomatoes (finely chopped)
  • 2 chopped chillies (I normally remove the seeds to make them less spicy)
  • 1 small piece of ginger (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 1 tbs. Kala or Garam masala
  • 1 tbs. cumin seeds
  • 1 tsp. turmeric
  • 1/2 can of chopped tinned tomatoes
  • Salt to taste
  • Coriander to garnish
  • 1 tbs. sunflower oil


The hot water you add is dependent on the consistency you need.


Step 1
Put the onions, tomatoes, chillies, ginger, garlic and cumin seeds in a mixer. Put a tablespoon of water and blend until the mixture is a paste. Keep aside.
Step 2
Heat up some oil in a saucepan and add in this paste. Stir for a bit.
Step 3
Now add in the tinned tomatoes, garam masala, turmeric and salt. Mix thoroughly.
Step 4
Add in the potatoes and stir. Mix for a bit.
Step 5
Add in some hot water, stir and cook on simmer until the potatoes are soft.
Step 6
Garnish with coriander and serve immediately with basmati rice and salad.