Bengali Potato Curry
Mamma Spice - Indian

Bengali Potato Curry

Featured Spices

A simple, hearty recipe from Mamma Spice’s kitchen. If you are fond of potatoes, then you are going to love tucking into this faithful vegetarian treat.

INGREDIENTS

  • 4 large potatoes (Maris Piper or red-skinned are perfect)
  • 1 tbsp ghee (or butter)
  • 1 tsp cumin
  • 2 green cardamom
  • 1 bay leaf
  • 1 inch cinnamon
  • 3 cloves
  • 1⁄2 tsp fennel
  • Pinch asafoetida
  • 1⁄2 tsp ground turmeric
  • 1⁄2 tsp red chilli powder
  • 1 tsp ground coriander
  • 1 tbsp kasoori methi (dried fenugreek leaves)
  • 2 tsp ginger, finely chopped
  • 2 tomato finely chopped
  • 1 tsp salt
  • 1 cup water
  • 1⁄2 lemon
  • 2 tbsp coriander leaves, finely chopped

METHOD

  1. Boil the potatoes in their skin until cooked through. Leave to cool, then peel and dice into 1⁄2 inch cubes.
  2. Heat the ghee in a large pan and add the cumin seeds, cardamom, bay leaf, cinnamon, cloves, fennel and asafoetida.
  3. When they start to crackle, add the turmeric, chilli powder, ground coriander and dried fenugreek leaves.
  4. After 10 seconds, add the ginger, chopped tomatoes, and salt, and cook for a further 10 minutes.
  5. Add the diced potatoes and water, and simmer gently for 5 minutes. If you want the curry a little thicker, mash a few potatoes to thicken the gravy.
  6. Finish by adding a squeeze of lemon and serve with rice or poori, garnishing with chopped coriander.