Curried Potato Bake

  • 40 mins
  • 12 ingredients


  • 2 tbs butter
  • 3 shallots, minced
  • 1 tsp curry powder (see recipe for authentic curry powder in our search engine)
  • 1 tsp cumin
  • 1 tsp crushed red pepper flakes
  • kosher salt and fresh cracked black pepper to taste
  • 1 tsp turmeric
  • 1 tsp coriander
  • 2 cups cold, mashed potatoes
  • 3 tbs plain yogurt
  • Kosher salt to taste
  • 3 tbs canola oil

This is a fusion recipe that combines an very traditional Indian filling with Japanese tempura batter. You can make these potato puffs a head of time and freeze for later use. However they are much crispier if you use them right away.


  • Boil potatoes in salted water for 15 minutes. Cool under running water and peel. Mash
  • To prepare filling add canola oil along with the butter in a small pan over moderate heat.
  • Add onion and saute until soft. Add curry powder, cumin, red pepper flakes. black pepper, turmeric and coriander and saute, stirring continuously for about 5 minutes.
  • Add the spice mixture to the potatoes and mix well.
  • Stir in the yogurt  and season with salt.
  • Add potatoes to a baking dish.
  • Bake in a 375 degree oven for about 20 minutes or until the top of the potatoes are golden brown.
  • Serve.

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