This dry potato curry features a variety of herbs including fenugreek, nigella, fennel and cumin seeds. Ground turmeric imparts a vibrant golden colour to the dish. We’ve used ghee to fry the spices as it can be heated to higher temperatures than most other fats and oils without burning. Serve with coriander leaves, chilli and mango chutney.






Skill level

Average: 3.2 (13 votes)


  • ½ tsp fenugreek seeds
  • 800 g potatoes, such as royal blue or desiree
  • 2 tbsp ghee (clarified butter) (see Note)
  • ½ tsp black mustard seeds
  • ½ tsp nigella seeds
  • ½ tsp fennel seeds
  • ½ tsp cumin seeds
  • ½ tsp ground turmeric
  • ¼ cup coriander leaves, chopped
  • 1 long green chilli, thinly sliced
  • mango chutney (optional), to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Soaking time 3 hours

Soak fenugreek seeds in 2 tbsp water in a small bowl for at least 3 hours. Drain well, then, using a mortar and pestle, lightly crush.

Bring a large saucepan of salted water to the boil and cook potatoes for 10 minutes or until just tender. Drain. When potatoes are cool enough to handle, peel off skin. Roughly cut into cubes.

Heat ghee in a frying pan over medium heat. Add all the spices and cook, stirring, for 30 seconds or until fragrant. Add potatoes and cook, stirring occasionally, for 10 minutes or until heated through and well coated. Scatter over coriander leaves and chilli, and serve immediately with mango chutney, if desired.



• Ghee, from supermarkets, can be heated to higher temperatures than most other fats and oils without burning.


As seen in Feast magazine, Mar 2012, Issue 7. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.

Photography by John Laurie.