South Indian Potato Curry Recipe

Name: South Indian Potato Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive or canola oil; 1 teaspoon whole brown mustard seeds; 1/2 teaspoon urad dal or yellow split peas; 2 dried hot red chilies; 1520 fresh curry leaves, or 10 fresh basil leaves, torn up; 1/2 medium onion, chopped; 1 medium tomato, chopped; 2 teaspoons ground coriander; 1/81/4 teaspoon cayenne pepper; 1 teaspoon store-bought garam masala; 1 pound red potatoes, peeled and cut into 3/4-inch dice; 1 teaspoon salt; 1/2 cup coconut milk from a well-shaken can; 4 tablespoons chopped fresh cilantro

Servings: persons

3 tablespoons olive or canola oil
1 teaspoon whole brown mustard seeds
1/2 teaspoon urad dal or yellow split peas
2 dried hot red chilies
1520 fresh curry leaves, or 10 fresh basil leaves, torn up
1/2 medium onion, chopped
1 medium tomato, chopped
2 teaspoons ground coriander
1/81/4 teaspoon cayenne pepper
1 teaspoon store-bought garam masala
1 pound red potatoes, peeled and cut into 3/4-inch dice
1 teaspoon salt
1/2 cup coconut milk from a well-shaken can
4 tablespoons chopped fresh cilantro

1
Pour the oil into a medium pan and set over medium-high heat.
2
When hot, put in the mustard seeds, urad dal, and red chilies.
3
As soon as the mustard seeds begin to pop, a matter of seconds, put in the curry leaves and onions.
4
Turn heat to medium.
5
Stir and fry the onions for about 3 minutes or until they have softened but not browned.
6
Put in the tomatoes, coriander, cayenne, and garam masala.
7
Stir for a minute.
8
Add the potatoes and stir a minute.
9
Now pour in 1 cup water and the salt.
10
Bring to a boil.
11
Cover, turn heat to low, and cook 1520 minutes or until the potatoes are tender.
12
Add the coconut milk and cilantro and stir them in.

8578

kcal

Calories

392

Fat

1163

Carbs

1144

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons olive or canola oil, 1 teaspoon whole brown mustard seeds, 1/2 teaspoon urad dal or yellow split peas, 2 dried hot red chilies, and more.

Yes, South Indian Potato Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

South Indian Potato Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions