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Is the weekend here yet? Somebody please say, yes :-) I had a crazy hectic week at work and could not wait for it to get over. We had two of our out-of-town directors at our office and that meant more work, running from one meeting to another, extra tasks, production issues and apart from that finishing our regular work. Phew! I am so glad that is over with. As if that is not enough I have developed cold and that means constant sneezing, sniffling and headaches. Who gets a cold smack right in the middle of blazing hot summer?

As a result cooking is taking a back seat and nothing interesting is happening in our kitchen. Luckily DH ventured into the kitchen and offered to cook something spicy and interesting. He had seen this Spiced Potato Curry on Manjula’s Kitchen and decided to give it a try.

Not only is this easy to make, the taste is delicious too. Since it has spices like coriander and fennel it is aromatic too. We had this along with rice and rasam and we had a wonderful, comforting meal. This reminded me so much of the baked Potato cubes that I make.

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Spiced Potato Curry Recipe

Adapted from: Manjula’s Kitchen 


  • 2-3 medium potatoes
  • 1 tsp cumin seeds
  • 1 tsp grated ginger
  • 2-3 crushed garlic pods (skin removed)
  • 1 tsp coriander seeds (crushed)
  • 1 tsp fennel seeds (crushed)
  • ½ tsp pepper powder
  • 2-3 slit green chillies
  • Pinch of turmeric
  • Handful Coriander leaves chopped
  • Salt
  • oil


  • Peel the potato roughly and cut into cubes/bite size pieces.
  • Boil water in a sauce pan and then add the chopped potatoes and salt. Let it cook, but make sure there is still some bite to it.
  • After it is cooked, drain the water completely and keep aside.
  • Now heat a flat pan/kadhai and add some oil. Add the cumin seeds, garlic and ginger. Stir until garlic ginger is cooked and slightly browned.
  • Now add the crushed fennel seeds, coriander seeds, pepper powder and give it a stir.
  • Add the cooked potatoes, green chillies, salt and stir well in intervals.
  • Let this cook for about 6-7 minutes until the sides have browned, spices are coated well.
  • Finally garnish with coriander leaves.
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