This recipe makes a TON of potatoes, so get ready.

Also, I know I need a better photo. Check out the original at House & Garden, their’s is beautiful.


15 Minutes

  • 3 large potatoes, halved and boiled

  • 1 tablespoon minced ginger root
  • 6 garlic cloves, whole
  • 2 large tomatoes, one quartered, the other cut into slim wedges
  • 4 tbsp grapeseed oil
  • 1 large onion, coarsely chopped
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon mustard seeds
  • 1 1/2 teaspoon garam masala
  • 3/4 teaspoon chili powder
  • 3/4 teaspoon cumin seeds (if you have it)
  • 2/3 teaspoon turmeric
  • Salt to taste


45 Minutes

  1. Boil potatoes in salted water until just soft (about 30 minutes). When cool enough to handle, peel (optional, honestly) and chop into 1 inch cubes.

  2. Blend together the ginger, garlic and quartered tomato until smooth.
  3. Heat oil over medium heat in a large frying pan. Add the cumin and mustard seeds and sauté. Once the cumin starts to darken add the onion and continue to cook for approximately 1 minute. Add the ginger and garlic mixture, the ground spices and salt. Sauté for 2 minutes or until the garlic smells deeply aromatic.
  4. Add the tomato wedges, stir well and cook for three to four minutes. Tip in the potatoes, stir gently, cooking for 3-5 more minutes in order to absorb the flavors.
  5. Continue to salt, if needed.
  6. Delicious!

Additional Cooking Instructions


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