New Potato Curry

I love the taste of new potatoes whether they are just boiled, fried or in a curry.  I made New Potato Curry when I had some visitors over Easter.  It turned out to be  favourite with the children.
Why do I like new potatoes?   It’s because the new potatoes are sweeter because their sugar has not yet converted into starch.  They cook fast too and can be served on their own or with other vegetables..


  • 12 to 15 small new potatoes
  • I cup of tinned  tomatoes
  • 2 tbls cooking oil
  • 1 tsp cumin seeds
  • Salt to taste
  • 1 tsp turmeric
  • 1 tsp chilly powder
  • 2-3 fresh green chilies (optional)
  • ½  tsp garam masala
  • a small bunch of coriander
  • 1 tbls of lemon juice
  • 1 tsp honey (this optional. Vegans can use sugar)


1.  Wash  the new potatoes and steam them with the peel on.  I used a pressure cooker to steam mine.
2.   Use a fork to prick the potatoes and check that they are cooked.  Allow the potatoes to cool slightly by pouring cold water over the potatoes.   Now gently peel the potatoes. Cooking potatoes this way keep them whole.
3.   Heat the oil in a saucepan and add the cumin seeds to the oil.
4.  Once the cumin seeds are dark, add the peeled potatoes.  Allow the potatoes to be coated in the oil.
5.  Add the salt, turmeric and chilly powder to the potatoes.  Also add the green chilies if you are using them.
6.  Add the honey and allow the potatoes to cook on medium heat .  Allow the  potatoes to get a nice coating of all the spices.
7.  Blend and add  the can of tomatoes and lemon and pour it over the potatoes. Stir well but gently to avoid breaking the potatoes.
8.  Allow this to cook for 5 minutes.
9.  Sprinkle the  Curry with garam masala and coriander and serve the curry with some Indian bread.

For more potato curry  recipes see the links  below:

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