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Dry Potato Curry — Cooking with Gia and Olive

By Gia Kavanagh 1 min read
Monday, September 03, 2018

Simply add potatoes and seasoning and wait for the magic to unleash. By special guest chef, our show’s panellist Shona.

Preparation Time: 15 Minutes

Cooking Time: 30 Minutes

Serves: 4


  • 500g potatoes, peeled and diced
  • 1½ tbsp oil
  • 1 tsp panch phoran
  • 1 medium onion, finely chopped
  • 2 tbsp fresh mint or coriander, chopped
  • 1 tsp turmeric ground
  • 1½ tsp salt
  • ¼ cup water
  • 1 tsp garam masala
  • 1–2 tbsp lemon juice
  • Optional: ½ tsp chilli (flaked, powder or fresh)


  1. Par boil potatoes in a saucepan of salted water. Set aside.
  2. In a heavy fry pan, add oil and panch phoran. When the mustard seeds begin to pop, add the onion and fry, stirring until soft.
  3. Add chopped herbs, turmeric, salt and chilli, if using. 
  4. Add potatoes, stirring well, sprinkling pan with hot water and shaking pan occasionally to prevent potatoes from sticking. Cook until potatoes are warm through.
  5. Sprinkle with garam masala and lemon juice.