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Exotic Potato Curry

Exotic Potato CurryI first had a potato curry at my son’s home. He is a superb cook, and I have tried to capture the exotic flair of his dish with this Indian potato/pea curry, ‘aloo dum’.

Serves 4.

  • 6 medium potatoes
  • 2 Tbsp vegetable oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/4 tsp coriander seeds
  • 2 black cardamom pods
  • 1 star anise pod
  • 2 bay leafs
  • 1 tsp grated garlic
  • 1 tsp grated ginger
  • 1 medium onion, finely chopped
  • 1 green chile pepper, seeded and minced
  • 1 c tomato sauce
  • 1 c frozen peas
  • 1 tsp turmeric
  • dash asafoetida (optional)
  • fresh cilantro leaves


  1. Peel and cut potatoes into 1 inch pieces. Place them in a pot and cover with salted water. Bring to boil on medium high. Boil about 7 minutes or until barely tender. Drain well, reserving cooking water, and set aside.
  2. Before proceeding with recipe, measure out and prepare all remaining ingredients.
  3. In a large, heavy pot over medium heat, warm the oil. Add cumin seeds, coriander seeds, mustard seeds, black cardamom pods, star anise pod, bay leafs, garlic, and ginger; saute less than a minute, or until the seeds pop.
  4. Add onions, chile pepper and potatoes. Stir and cook about 2-3 minutes.
  5. Stir in the tomato sauce, peas, one cup of the reserved cooking water, turmeric, and asafoetida. Bring to simmer, reduce heat, cover, and simmer 5 minutes, or until peas are tender.
  6. Remove bay leafs, black cardamom pods, and star anise pod. Serve hot with a garnish of cilantro leaves.

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