Fingerling Potato Curry

This fingerling potato curry combines my favourite Indian flavours with my favourite garden ingredients at this time of year.

This fingerling potato curry combines my favourite Indian flavours with my favourite garden ingredients at this time of year.

Fingerling Potato Curry.

This delicious fingerling potato curry does something a little different with potatoes often associated with salads. 

You should all be aware by now that I am rather fond of a curry or two. 

Now this recipe is far from authentic Indian, but it is deliciousness is absolutely authentic!

I have never understood the idea of authenticity in food being something that people venerate.

It is quite frankly daft to my mind, great food is great food. Whether it be simple, experimental, authentic or plain old made up.

This potato curry falls firmly in the made-up category and features the ingredients that are great in my garden right now.

This fingerling potato curry combines my favourite Indian flavours with my favourite garden ingredients at this time of year.

Indian Potato Curry Recipes.

Potatoes are scarcely the first ingredient people think of when they think of Indian food.

However, the humble spud is much more common in Indian recipes than often thought.

Introduced by Portuguese settlers in the 17th century they are definitely not new to the Indian table.

Both Aloo Gobi and Saag Aloo are both classic Indian dishes and Bombay potatoes are famed far wider than the Indian subcontinent. 

Aloo is a South Asian name for potatoes, in much the same way Krumpli is Hungarian for potatoes. Yes, I like potatoes!

This fingerling potato curry combines my favourite Indian flavours with my favourite garden ingredients at this time of year.

What Type Of Potatoes Are Good For A Curry?

For most curry recipes you want a potato that is firm and waxy.

Floury potatoes will break down and thicken the sauce, which is great in a soup and if the potatoes are secondary to a recipe.

But in this potato curry, they are the principal ingredient and they need both texture and flavour.

This is the first year we have fingerling potatoes that we have grown. We have both the Charlotte and Pink Fir Apple varieties.

I have always loved them, as they are the waxy end of the potato โ€˜spectrumโ€™ they hold up really well in cooking.

Par boiling them and then frying them gives them a fabulous texture, which is the perfect treatment in this curry.

This fingerling potato curry combines my favourite Indian flavours with my favourite garden ingredients at this time of year.
Fingerling Potato Curry

Fingerling Potato Curry

Yield: 2 Servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

This fingerling potato curry combines my favourite Indian flavours with my favourite garden ingredients at this time of year.

Ingredients

  • 500 g Fingerling Potatoes, Cut in half length ways
  • 1/2 Tsp Ground Turmeric
  • 175 g Onion, Peeled and cut into half moon slices about 1cm in width
  • 3 Plum Tomatoes, Deseeded and cut into 0.5cm strips
  • 2 Garlic Cloves, Mashed
  • 30 g Ginger, Grated
  • 1 Red Chile, Finely sliced
  • 1/2 Tbsp Cooking Oil, Neutral
  • 1 Tsp Black Onion Seeds
  • 1/2 Tsp Ground Coriander
  • 1 Tsp Ground Turmeric
  • 200 ml Coconut milk
  • 2 Tsp Garam Masala

Instructions

  1. Bring a pan of salted water to the boil and add the turmeric, then throw in the potatoes and par boil for 10 minutes.
  2. When the potatoes have been parboiled set aside and allow to drain.
  3. Heat enough oil in the bottom of a frying pan to fill to about 1cm and then fry off the potatoes until cooked through and drain and set aside.
  4. Whilst the potatoes are cooking heat some oil in a second pan over a medium heat and add in the black mustard seeds and onion seeds and as soon as they start to pop add in the onions and chili and cook for 5 minutes.
  5. Then add in the garlic, ginger, coriander and turmeric and cook for a further minute before pouring in the coconut milk and garam masala, cooking for a further 2 minutes.
  6. Finally add in the tomato strips and just bring to the same temperature as the dish.

Notes

This dish is perfect to be served along side some homemade chapati!

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 538Total Fat: 26gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 37mgCarbohydrates: 75gFiber: 9gSugar: 11gProtein: 10g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

23 thoughts on this Recipe:

  1. Such a yummy, satisfying sounding curry! I have not seen black onion seeds before – will have to look for those to try them in this dish!

    Reply
  2. Another delicious recipe added to my Curry list. I tried your other curry recipes and it was so good. Looking forward to more Curry recipes from you. Thank you for inspiring us through your cooking.

    Reply
  3. WOW! I am loving the flavors you have on these potatoes. Plus I love potatoes to begin with! (Im part Irish, it is in my genes!) Seriously this dish looks amazing!

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    • Haha, my wife adores potatoes too, I dig em (literally as well) but am not in a full-on amourous relationship with em though. These are purdy foxy though even if I say so myself.

      Reply
  4. Ooooooo, this sounds delicious! I love fingerlings, but I’ve only ever roasted them. I love that you use nigella, as I absolutely love nigella seeds.

    Reply
  5. This is right up my alley! I love potatoes, but always want to add more flavor.. curry potatoes are brilliant! Need to try next time!

    Reply
  6. Two of my favourite foods in one dish – genius! I’ve never seen fingerling potaotes in the UK though, do they have any other names? Or will any potato do?

    Reply
    • Hi Luci, I’m from the UK too although not lived there in a while… You could use any potato but something waxy is better, fingerling potatoes are the name for a group of potato varieties, I used t see Charlotte poatoes quite a lot when I lived in the UK when they were in season and they would be perfect, I personally use a variety called Anya ๐Ÿ™‚

      Reply
    • Fingerling potatoes are available in the UK, but under a variety of different names (and generally sold as salad potatoes). The easiest to find are Albert Bartlett’s branded ‘Anya’ potatoes in Sainsbury’s.

      Reply
    • Hehe, if you are adding meat I would shift the spicing a little, with beef or lamb I would add a little more heat and cumin, with chicken possibly a little less chili and more coriander ๐Ÿ™‚

      Reply

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