Mashed Potato Curry with Lime Juice

Limboo Podi Maas

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

A quick-cooking potato curry and a small stack of pooris from the night before helped to ease my mother’s workload and satiate our appetites, as she was rushing to prepare both breakfast and a light carry-along lunch for us children.


  • 1 pound russet or Yukon Gold potatoes, peeled, diced, and submerged in a bowl of cold water to prevent browning
  • 2 tablespoons


  1. Fill a medium-size (or larger) saucepan with water and bring it to a boil over medium-high heat. Drain the potatoes and add them to the boiling water. Bring it to a boil again. Lower the heat to medium and cook, partially covered, until the potatoes are very tender, 5 to 8 minutes. Reserving 1 cup<