Curried Potato Bake


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.




20 min


20 min


No Comments

    Leave a Reply


    Skill Level