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Masala curry potatoes recipe

This simple dish is a delicious way to enjoy Indian flavours and is great with a side salad for lunch.

Prep: 5 mins
Cook: 25 mins
Serves 4

Nutritional information

Per serving:

  • 372kJ / 89kcal
  • 0.6g fat
  • 0.2g saturated fat
  • 0.1g salt
  • 4.5g sugar
A serving of potatoes cooked with tomatoes and cumin


  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin seeds
  • 1 red chilli, finely chopped
  • 350g salad potatoes, scrubbed and cut into 2cm cubes
  • 1 pinch of ground black pepper
  • 200ml water
  • 400g chopped tomatoes (fresh or tinned)
  • 2 tablespoons fresh coriander, chopped


  1. Heat the oil in a saucepan, then add the cumin, ground coriander and onion. Fry on a medium heat for about 5 minutes, stirring often to prevent the spices from sticking.

  2. Add the chilli and potatoes, season with pepper to taste, and cook for a few more minutes.


    Feel free to leave out the chilli if you're not a fan of spicy food.

  3. Add the water, cover the pan and cook on high for 8 to 10 minutes.

  4. Tip in the tomatoes and cook uncovered for another 5 to 7 minutes, or until the potatoes are tender.

  5. Remove from the heat and stir in the fresh coriander just before serving.


    Serve as a side as part of a larger meal, or with a salad for a tasty lunch.