Indian Potato Curry
Submitted by dnacke
Indian potato curry with baby potatoes, coconut cream, garam masala, and fresh chili, served with a spiced onion relish and cooling cucumber raita. A complete vegetarian feast.
YIELD
16 servingsPREP
30 minCOOK
30 minREADY
2 hrsThis is a three-part Indian curry that delivers a full spread: a creamy potato and vegetable curry, a punchy spiced onion relish, and a cool cucumber raita to tie it all together. Each component is simple on its own, and together they balance heat, richness, and freshness on one plate.
The curry starts with baby potatoes boiled in their skins until just cooked, then halved and tossed with zucchini, green peas, and a spice base of garam masala, cumin, coriander, and fresh chili. Coconut cream goes in gradually as the vegetables cook, building a thick, lush sauce without drowning the dish.
The onion relish needs an hour to sit after you squeeze the spices and lemon juice into the sliced red onion with your fingers. That hand-squeezing is key. It breaks down the raw onion’s bite and lets the paprika and cayenne stain everything a deep red.
Fresh coriander and lemon juice stirred in at the very end keep the curry bright. Without them, the coconut cream and spices would taste flat.
Kitchen Tips
- Boil the potatoes until just barely fork-tender. They’ll continue cooking in the curry, and mushy potatoes fall apart in the sauce.
- Strain the yogurt for the raita for the full 15 minutes. Watery raita dilutes the flavors and makes a mess on the plate.
- Add the coconut cream in stages. Pouring it all in at once makes the sauce thin. Let each addition reduce before adding more.
- The onion relish improves overnight, so make it ahead if you can.
Variations
- Chickpea addition: Add a tin of drained chickpeas with the vegetables for extra protein and heartiness.
- Spinach version: Stir in a few handfuls of fresh spinach in the last minute of cooking for a saag-style twist.
- Vegan option: Skip the raita or make it with coconut yogurt instead of dairy.
Ingredients
Directions
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 sauté 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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