Green potato curry

This potato curry is so good it does not have to be a side dish!

PREP TIME 15 minutes

COOK TIME 30 minutes



  • 4 large red potatoes, boiled in their skins then peeled and cut into 2 inch cubes
  • 1.tsp grated ginger
  • 1tsp crushed garlic
  • 1 tablespoon green chilli paste
  • 100g fresh coriander, chopped
  • 50ml oil (rapeseed is best)


  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp methi (fenugreek seeds)
  • 1 tsp ground cumin
  • 3 tsps ground coriander seeds
  • Half a teaspoon turmeric

1-2 tsps salt


  • Heat the oil in a large wok or frying pan and add the mustard seeds, cumin seeds and methi seeds. Let them splutter for a few seconds before adding the ginger, garlic and green chilli
  • Keep the heat gentle so that the pastes don’t burn, then add the coriander and ground spices
  • Once you start to see oil bubbling at the edges, add the potatoes, coat in the coriander sauce and it ready to serve

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