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Skip to content Belur Lucknowi Potato 🇮🇳 Indian
Lucknowi potato curry in a delicate Lucknowi-style cashew gravy: potato cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 43 minutes.
Ingredients 🧅 Onion 2 medium, finely chopped 🍅 Tomato 2 medium, chopped 🧄 Garlic 4 cloves, minced 🫙 Ginger 1 tbsp, grated 🌶️ Cumin Seeds 1 tsp 🌶️ Coriander Powder 1 tsp 🌶️ Turmeric Powder 1/2 tsp 🫙 Vegetable Oil 2 tbsp 🥔 Potato 3 medium, cubed 🫙 Cashews 2 tbsp, ground 🌶️ Red Chili Powder 1 tsp Optional extras 🧀 Heavy Cream 2 tbsp 🌿 Fresh Cilantro 2 tbsp, chopped 🍋 Lemon 1/2, juiced 🌿 Green Cardamom 3 Instructions 1 Prepare the potato and chop the onion, tomato and aromatics.
2 Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
3 Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the cashew paste.
4 Add the potato and a splash of water, cover and cook until tender, stirring occasionally.
5 Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Bhunao patiently: fry the masala until the oil separates before adding the main ingredient.
Belur Lucknowi Potato
Time 43 min
Serves 5
Level Medium
Prep / cook 20 / 23 min Ingredients 🧅 Onion 2 medium, finely chopped 🍅 Tomato 2 medium, chopped 🧄 Garlic 4 cloves, minced 🫙 Ginger 1 tbsp, grated 🌶️ Cumin Seeds 1 tsp 🌶️ Coriander Powder 1 tsp 🌶️ Turmeric Powder 1/2 tsp 🫙 Vegetable Oil 2 tbsp 🥔 Potato 3 medium, cubed 🫙 Cashews 2 tbsp, ground 🌶️ Red Chili Powder 1 tsp Optional 🧀 Heavy Cream 2 tbsp 🌿 Fresh Cilantro 2 tbsp, chopped 🍋 Lemon 1/2, juiced 🌿 Green Cardamom 3 Steps Prepare the potato and chop the onion, tomato and aromatics. Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden. Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the cashew paste. Add the potato and a splash of water, cover and cook until tender, stirring occasionally. Finish with cilantro and lemon; taste for salt and serve hot with rice or roti. 
