Lola’s Kitchen: Potato Curry Recipe

Posted October 2, 2015 by Lola in Lola's Kitchen / 20 Comments

Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts, tens list posts about food or recipes or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Designs.

Another recipe I found on pinterest that I changed a bit to make it easier to make and added a few extra veggies. I named it potato curry as that’s the main ingredient, although I also call it potatoes soup as a joke sometimes as it’s a pretty fluid curry. It’s an curry that doesn’t require too many ingredients and it quick to prepare. I like how the potatoes really absorb the flavour of the curry.
This recipe is based on Maayeka her Dahi ke Aloo recipe.
Potato Curry close up


Potato Curry Ingredients

  • Potatoes – 4-6
  • Red Bell Pepper – 2
  • Onion – 1
  • Low Salt Bouillon Cubes – 2
  • Yoghurt/ curd/ coconut milk- 1 cup
  • Bay Leaf – 2-3
  • Coriander powder – 2 teaspoons
  • Ginger powder – 2 teaspoons
  • Turmeric Powder – 2 teaspoons
  • Cumin Powder – 2 teaspoons
  • Fenugreek – 1 teaspoon
  • Mustard Seeds/ powder – 1 teaspoon
  • Fennel seeds – 1/2 teaspoon
  • Cayenne pepper – 1/2 teaspoon
  • Olive Oil

This recipe feed about 3 till 4 people. You can serve this with rice, naan or any other type of bread.


  1. Slice and dice the potatoes and cook for 10 minutes.
  2. In the meantime slice and dice the onion and red bell peppers.
  3. Add some olive oil, the onion and the Fenugreek seeds to a wok or pan and bake till the onion is translucent.
  4. Then add the red bell peppers and a bit of water. Bake for a few minutes.
  5. Combine the spices in a small bowl. Add the coconut milk, they bay leaves and the spices to the wok and stir well.
  6. Once the potatoes are done cooking, remove them from the fire and drain. Then roughly mash them, it’s okay if there are a few bigger pieces left.
  7. Now add the potatoes to the wok and stir well. Let it boil for a few more minutes.
  8. Enjoy your potatoes curry!



Onion and Fenugreek


Red bell pepper

Add spices and coconut milk

After stirring

Boiled Potatoes

Mashed Potatoes

Add Potatoes

Potato Curry

Variation Tips

  • Vary with Veggies. The recipe I based this on didn’t add onion or red bell pepper, so you can remove those if you want. Or add any other veggies you prefer.

What do you prefer to serve with curry? Rice, naan or something else?

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20 responses to “Lola’s Kitchen: Potato Curry Recipe

    • I love curries and make them quite frequently. This one is a good one to start with if you haven’t made any curries before. I hope you’ll give it a try!

    • That’s the reaosn why I wanted to try this curry in the first place. Potatoes in curries work really well with how they absorb the flavour. I am sure mushrooms would work great in this curry. I don’t like mushrooms, so I never add them myself. I love naan, although I usually serve curries with rice as that’s easier to make than naan. Let me know how it turns out when you give it a try 🙂

    • Curry inside a break, that sounds delicious! I usually make my curries flavourfull, but not too spicy as I don’t deal well with spicy food. You can always add some chili or more cayenne pepper if you want to make one of these recipes spicier.

    • Indeed, that’s exactly what the potatoes do in this recipe. They make the curry a bit thicker and nicely absorb all the flavours.

    • Me too, I love me some potatoes and they are just so good in curries with how they absorb the flavour and pefectly blend into the dish.

    • Thanks! I am glad you like my recipe posts :). To most recipes you can add any meat you want, chicken or fish probably works best in curries.

    • Same here, I like most vegetable curries and I am always willing to try out a new vegetable curry, this one was a hit with the potatoes. I think I made naan as sidedish with this once and it was a great combination indeed.

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