My easy potato curry recipe with cumin, or aloo jeera, is a wonderful way to introduce kids to Indian food and spices. It’s a mild recipe that’s suitable for vegans and is kid approved.
My husband and I absolutely love Indian food and we eat homemade curries at least once, and sometimes two or three times, a week. When the kids were being weaned as babies I often used to give them simple curries, dahl was always a favourite, but during the difficult years that followed I somehow got out of the habit.
Over the last few months however, I’ve been slowly reintroducing this kind of meal back onto their plates and I’ve been dreaming up all sorts of child-friendly curry recipes. One thing I love about this is that it means that we can all eat the same thing. I’d got into a bad habit of making the kids’ tea a completely separate affair from our dinner, so cooking two meals every evening. As much as I’d love to have a family dinner every evening that’s not going to work until they’re both a lot older – I just don’t want to eat at 5.30 and my husband isn’t home from work until a fair bit later than that. Getting them used to this kind of meal saves me time and washing up!
This particular curry is really mild and simple to make. Little Miss R, 3, refused to even try it but Mr R, who is now 5, ate the whole plateful, and polished off all of his curry before even touching the rice. I’m hoping that as Little Miss R gets used to seeing meals like this before her she’ll be tempted to try them.
Here’s how to make this easy potato curry recipe:
Easy potato curry with cumin
My easy potato curry recipe is a wonderful way to introduce kids to Indian food and spices. It's a mild recipe. Kid approved and suitable for vegans.
- 1 small onion finely chopped
- 1 clove of garlic finely chopped
- 2 cm piece of ginger peeled and finely chopped
- 1 tbsp water if needed
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- 1 tsp garam masala
- 1 tomato chopped
- 200 ml water
- 350 g potatoes peeled and diced
Blend the onion, garlic, ginger and a little water if needed into a paste using a blender or in a pestle and mortar.
Heat the oil in a large non-stick frying pan. Add the cumin seeds and fry until they're beginning to turn brown. Add the onion paste, stir well and turn the heat to low. Cook until softened. Add the turmeric and garam masala, followed by the tomato. Cook for 2-3 minutes until the tomato starts to break up.
Add the potato and stir so that the sauce covers the potato. Add the water, bring to the boil and then cover and reduce the heat to simmer for 10 minutes.
Remove the lid and continue cooking for a further 10-15 minutes until the sauce has thickened.
Serve with rice or chapattis.
If you'd like to make this more spicy for the grown-ups, try heating a tablespoon of oil with a teaspoon of chilli flakes, a teaspoon of mustard seeds and 10 curry leaves. Serve the kids first and then mix this in before serving yourself.
Other vegetarian curry recipes