Picnic Potato Curry
- 5m Prep Time
- 50m Cook Time
- 55m Ready In
A picnic-friendly Indian potato curry with warm spices and a tangy mustard finish. Potatoes and radishes are cooked in a spiced tomato base, perfect for serving cold.
Ingredients
- 5 tbsp vegetable oil
- 1 large dried red chilli pierced
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1/4 tsp fenugreek seeds
- black mustard seeds
- 2 small white onions cut in half then thinly sliced lengthways
- 2 large Maris Piper potatoes peeled and chopped into 2cm/¾ inch cubes
- 1/4 tsp ground turmeric
- 1/4 tsp chilli powder
- 7/16 lbs radishes halved
- 7/16 lbs canned chopped tomatoes
- 1 tsp salt
- 1 tsp caster/granulated sugar
- 1 tbsp English mustard loosened with a little water
Nutrition (per serving, estimated)
Estimated based off 11 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 61.6 mg
- Iron: 2.26 mg
- Magnesium: 47.9 mg
- Phosphorus: 149 mg
- Potassium: 541 mg
- Zinc: 1.56 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 5 tbsp vegetable oil
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1/4 tsp fenugreek seeds
- black mustard seeds
- 1/4 tsp ground turmeric
- 1/4 tsp chilli powder
- 7/16 lbs canned chopped tomatoes
- 1 tsp salt
- 1 tsp caster/granulated sugar
Prepare
- 1 large dried red chilli, pierced
- 2 small white onions, cut in half then thinly sliced lengthways
- 2 large Maris Piper potatoes, peeled and chopped into 2cm/¾ inch cubes
- Halve 7/16 lbs radishes
- 1 tbsp English mustard, loosened with a little water
Let's Cook
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Step 1.
Heat 5 tbsp vegetable oil in a large non-stick frying pan over medium-high heat. When hot, add 1 large dried red chilli (pierced), ½ tsp cumin seeds, ½ tsp fennel seeds, ¼ tsp fenugreek seeds, and ⅛ tsp black mustard seeds. Cook for 30 seconds until the fenugreek turns golden brown and the mustard seeds turn grey.
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Step 2.
Lower the heat to medium, add 2 small white onions (halved and thinly sliced lengthways), and fry for 8 minutes until they turn a deep golden brown.
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Step 3.
Turn the heat down to low. Add 2 large Maris Piper potatoes (peeled and chopped into 2cm cubes), ¼ tsp ground turmeric, ¼ tsp chilli powder, 200g radishes (halved), and 200g canned chopped tomatoes. Stir until everything is fully mixed with the onions. Partially cover and cook gently for 30 minutes, stirring occasionally, until the potatoes are soft and cooked through.
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Step 4.
Remove the lid and continue to cook for a further 5 minutes until the oil starts to separate from the tomatoes.
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Step 5.
Add 1 tsp salt, 1 tsp caster sugar, and 1 tbsp English mustard (loosened with a little water). Mix well and serve.