Nani makes 2 potato-only curries and We call them yellow potatoes and red potatoes respectively. now, yellow potatoes are imo the superior of the two, and we definitely eat them more often. in either case, over catering is requireD, so that you can have a spicy potato omelette for breakfast the next day…

you really don’t have to peel the potatoes (I often just use new potatoes, skin on, cut into chunks), but if you do, the potatoey starchy gloop you can achieve is unrivalled!

Yellow potatoes (Turmeric Potatoes with turmeric, curry leaves & mustard seeds)

Serves 6-8 as a side

Ingredients:

1 kg large potatoes, not waxy ones. either all rounders or a fluffy variety

2-3 Lemons

1 tsp black mustard seeds

A few sprigs of fresh curry leaves, or a large pinch of dried ones

2 TBSP (cold-pressed rapeseed) oil

1/2 tsp ground turmeric

2 cloves garlic

1 small (5cm ish) knob of ginger

1-2 green chillies (depending on how hot they are and your preference)

A small bunch of coriander

Method:

  1. Get everything prepped: 

    • peel the potatoes (if you want) and cut into 2-3 cm chunks. boil in salted water until just tender. drain, reserving some of the potato water and set aside.

    • Make the spice paste - chop the stalky ends off the coriander, and blitz or chop very finely along with the ginger, garlic, green chilli (+or- seeds depending on how much heat you like). I usually just shove them all in a little blender/nutribullet and blitz to a paste.

  2. heat the oil over a medium heat, add the mustard seeds and fry until they pop: let them start popping, and once it starts to slow down, add the curry leaves, then the turmeric and ginger/garlic/chilli/coriander paste and fry for another couple of minutes.

  3. Add the cooked potatoes, the juice of a lemon and stir well to fully coat the potatoes. If you have used floury, peeled potatoes, use a few tbsp of the reserved potato water to create a thick, gloopy, starchy sauce to coat the potatoes. If you like.

  4. Taste and season with salt and more lemon juice if needed. When ready to serve, transfer to a dish, roughly chop the coriander leaves and scatter over the potatoes.

  5. Serve and enjoy! makes a great part of a meal/spread, an omelette, a cheese toastie… worth having in the repertoire for sure!