Spiced Curry Baby Potatoes Recipe

This Curry Spiced Potatoes recipe is an any-time favorite for us. The baby potatoes are coated with spices and cooked with olive oil which gives it a very rich and tasty texture.

I did some research to know more about potatoes and this is what I found – they are packed with various nutrients such as carotenoids, flavonoids and caffeic acid which help prevent cell damage, help in digestion, heart health, blood pressure, and even cancer prevention.

Spiced Curry Baby Potatoes Recipe  

Somedays, you just don’t want to enter the kitchen and somedays, you just want to cook up a storm, no? Well, this Curry Spiced Potatoes dish is for those days or evenings, when you don’t want to do anything in the kitchen. No prepping needed whatsoever. Just boil the potatoes and coat them with the blend of spices and your spicy and tasty potatoes dish is ready in a jiffy.

I cook with potatoes a lot and we eat potatoes almost every day for dinner. No kidding!. This is one recipe, which is beyond easy and simple to make. It doesn’t need any onion, ginger or garlic nor any fancy creamy stuff. Sometimes, I serve them with roti or steamed rice and sometimes we just eat as an appetizer.


Spiced Curry Baby Potatoes
⇒A small bunch of coriander leaves, chopped
⇒2 TBSP cumin and coriander powder each
⇒1 TBSP cumin
⇒1 TSP grated ginger
⇒salt to season
⇒1 TSP turmeric
⇒5 TBSP olive oil
⇒2 TBSP chili powder or more if you like spicy
⇒A pinch of asafoetida powder (Optional)
⇒2 to 3 TBSP thick yogurt
⇒12-15 baby potatoes
⇒3 to 4 green chilies chopped
⇒2 to 4 dry red chilies crushed
⇒1 TSP black peppercorns crushed
⇒1 TBSP Curry powder (Available in Stores)
⇒Lemon juice as per taste


  • Wash all the baby potatoes and parboil them in a large pan of water.
  • Prick each potato lightly with a fork. This step is important.
  • Heat 1 tbsp oil in a pan and fry the potatoes with 1 tsp of turmeric and salt. Fry for few minutes until you get that golden red color. Transfer the potatoes to another pan.
  • Add rest of the oil to the pan.
  • Add little cumin seeds and let it turn brown
  • Add the ground masala powder (cumin and coriander powder), turmeric, asafoetida, chili powder, black pepper, curry powder, green chilies and sauté until fragrant. Just for a minute or two.
  • Add the yogurt and salt and sauté for few more minutes in low heat
  • Add the potatoes and stir fry for few more minutes until the potatoes are well coated with spices. Lower the heat and cover the potatoes. This process will let the potatoes to absorb all the flavors.
  • Throw in the coriander leaves and add a juice of 1 lemon before serving.

Notes – * if using large potatoes, cut into cubes or wedges.
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