Cook: Indian-style potato curry

Cook: Indian-style potato curry

While I was in France to learn French cooking, there was lots of time on the weekend to learn new recipes from other students. I became close with P, who is from India, and she taught me a couple of nifty tricks to making better curries – which have always been a struggle for me. Now, as someone who loves Indian food more than anything, I lapped up her lessons and have decided to share this easy potato curry, because it’s bloody good.

The great thing about this curry is that you can just use whatever curry paste (paste, not simmer sauce) you have lying around, because whatever – it’s going to be delicious regardless. No, this isn’t exactly how a proper Indian grandmother would approve of it being made, but I promise it turns out just as good and who doesn’t have curry paste wasting away at the back of their fridge, as they wonder how on earth to use it properly?

This doesn’t have much of a chilli kick, as I know each person’s preferences are different – so add chilli as you see fit, should you be so inclined. I chose to omit it here, as the gravy had enough flavour that it just didn’t need anything else.

As always, this tastes best when it’s a day or two old – so be sure to save some for your lunch the next day!


  • 1 onion, diced
  • 3 garlic cloves, crushed
  • Oil
  • Ground ginger
  • Optional: chilli powder
  • Tin of crushed tomatoes or 1 cup of tomato puree
  • Curry paste (I used Tikka Paste but it’s up to you)
  • Cup of yoghurt, thinned out a bit with water
  • 5-6 potatoes, cut into slices
  • Rice, to serve


  1. In a large pot or frying pan, heat the oil over a medium heat and sweat off the onion and garlic
  2. Season this with salt, pepper and ground ginger (this is when you add the chilli powder too)
  3. When the onion is sweated, add the tomatoes and bring to the boil, then turn it down to a simmer immediately and add 2 or 3 heaped tablespoons of curry paste, cook for 10 minutes
  4. In a separate pot, par-boil the potato slices in salted water, strain and set aside
  5. When the curry paste has cooked off in the tomatoes and onions, add the thinned out yoghurt and stir to combine. This is also a good time to taste and add more curry paste, should you see fit
  6. When the gravy (curry sauce) is ready, add the potatoes and bring the whole pot to the boil once more and then cook for a further five minutes
  7. Serve with rice and your choice of accompaniments (chapattis, naan, pappadums, more yoghurt, etc)