Spicy and Tangy Potato Curry


Potatoes getting stirred around in the spices

I like to boil potatoes in their jackets

Potatoes get a bad rap – I’m not sure why.  They are seen as an unhealthy vegetable.  I think that is because of what we like to eat with potatoes or do with them.  Like French fries, or a huge dollop of butter along with bacon on a baked potato.

Well, potatoes are vegetables and according to the new Weight Watcher’s program, you can eat them all you like.  Moderation is obviously an important part of the dieting life – so make these potatoes and enjoy them.  There is nothing unhealthy in them.  They are delicious – make them more spicy according to your taste or less.

I am following up this post after the 5 spices is all you need post.  You will notice that there are a couple more than the 5 spices that I asked you to get.  You have 2 choices, use the spices you have and the potatoes will still be o so good – or go out and buy the other spices and then they will be o o so good.

Cook the spices before adding the potatoes

Spicy and Tangy Potato Curry – Serves 4

2 ½ lb Potatoes (like Idahos or Yukon Golds) – boiled in salted water until tender

2 Tbs. Minced Ginger

3 Tbs. Vegetable Oil

1 tsp. Cumin Seeds

2 tsp. Whole Coriander Seeds

½ tsp. Fennel Seeds

1 tsp. Black Mustard Seeds

½ tsp. Nigella Seeds

1 ½ tsp. Dried Mango Powder (or the juice of 1 lemon)

2 Whole Dried Chillies

1 tsp. Cayenne Pepper

½ tsp. Turmeric Powder

1 ½ tsp. Kosher Salt (or to taste)

1 cup Plain Yogurt (full fat or low fat)

1 cup Water

Cilantro for garnish


Cut the boiled potatoes in a ½ inch dice.

Heat the oil in a heavy bottom pan.  Add the whole spices and cook until they begin to pop and you are able to smell their fragrance (about a minute).  Keep shaking the pan for even heat distribution and to prevent the spices from burning.  Then add the ginger, cayenne, turmeric and mango powder.  Stir and cook for another minute, making sure that the spices don’t burn.  Now add the yogurt and water, and stir.

Add the potatoes and salt.  Stir until all the potatoes are evenly coated and simmer for about 10 to 15 minutes.

Taste for seasoning and serve hot garnished with fresh cilantro.

Notes:  You can make this dish even if you don’t have all the spices.

You can adjust the consistency of this curry according to your preference by adding more or less water.

Serve hot.

Until I eat again!