Curry Masala Potatoes
30 Min

Curry Masala Potatoes

This is one of the best ways to use this curry masala. The potato curry is simple and satisfying. Add peas or asparagus to it to amp it up. It makes a great side dish or serve fried eggs over it for breakfast.
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Cook Time

30 Minutes



Step 1
Cut the potatoes into 1-inch pieces.
Step 2
Over high heat, in a Dutch oven or a stockpot, warm the olive oil, then add the potatoes. Fry them in the oil and high heat for 6 to 8 minutes or until they have golden tinges around them.
Step 3
Add the curry masala, crushed tomatoes, and the salt. Stir together, then cover and simmer for 3 to 4 minutes. Then add 2 cups of water and bring the whole mixture to a boil. Cover and simmer for 10 to 12 minutes, then turn the heat off.
Step 4
Let the curry rest for 30 minutes to an hour. Serve with fresh herbs.
4 tablespoons ghee
1-pound yellow potatoes cut into 1-inch cubes
4 tablespoons olive oil
1 tablespoon curry masala
1/2 cup canned crushed tomatoes
1 1/2 teaspoons sea salt
A handful of herbs for garnish

Notes & Variations

  • Check out our house made Curry Masala! 

30 Min

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