Potato and Onion Curry ( Dhungri bateta nu shak)

Potato and onion is a great combination for a curry especially for Friday evening meals when I haven’t been shopping and don’t have much in the cupboard to cook.  Also I want to get out of the kitchen quickly to start my weekend.  It’s also quick and economical dish as well aspotatoes and onions are readily available in all supermarkets and vegetable stalls.  Most of you budding chefs may already know this recipe but hopefully will pardon me for sharing this recipe for the young and new chefs like my son who are now living away from home and crave for home cooked food but too embarrassed to ask mum.  I am posting this recipe under the Mirage series. 

Ingredients to serve 4 people:

  • 4 medium potatoes -washed and diced.
  • 1 medium red onion
  • 1 tablespoon oil (Most cooking oils are fine but try and use one which is low in saturated fats and trans fats)
  • 1 teaspoon of mustard seeds
  • 1 teaspoon salt
  • 1 teaspoon chilly powder (or as required to your taste)
  • 1 teaspoon of turmeric powder
  • 1 teaspoon of ground cummin (jeera) powder.
  • One cup of Fresh tomatoes or tomato passata
  • 2 teaspoons lemon
  • 1 teaspoons of brown sugar or jaggery.
  • A small bunch of fresh coriander.


1. Dice the potatoes into cubes and the onions into slices and soak them in cold water.

2.  Heat the oil in a saucepan.

3. Add the mustard seeds. They should start popping – if not, stir them with a wooden spoon and wait for them to pop.

4. Drain and add the diced potatoes and onions to the saucepan.

5 . Add the salt, turmeric, chilly powder, sugar or jaggery and stir well so that al the spices are coated on the vegetables.

6. Add a cup of water to this mixture and cover.

7. Let this cook for 5 minutes on a medium heat, stir and cook for 5 more minutes. (If you are in a curry to catch your favourite football match on TV – you can transfer this to a microwave and cook until the vegetables soften)

8. Continue cooking and checking until the potatoes have softened.  This should take a further 5 or 10 minutes. The onions don’t take long to cook.

8. Once the potatoes feel soft, add the passata, cumin powder and lemon juice and let it cook for 5 minutes or until the gravy thickens.

9. Sprinkle with fresh coriander and serve.


This curry can be served with puris, chapattis, bhakri, porathas, theplas, naan bread, khichedi, plain rice or even bread rolls.