With a big flavour punch, this Sri Lankan dry potato curry is no ordinary side dish! Also known as Ala Thel Dala or deviled potatoes, fry these simple spicy potatoes in just 20 minutes.

Why We Love This
These mouthwatering spicy potatoes (Ala Thel Dala) are boiled and fried to perfection, making them soft on the inside, yet firm enough so they don’t just fall apart into mash.
This dry potato curry is such a versatile dish you can serve on it’s own or as a side dish for homemade curries. Double or quadruple the recipe and use the leftovers as a tasty filling for savoury pastries, curry puffs or creative leftover lunches. It’s also vegan and vegetarian friendly.
This recipe is so easy to adapt – whether you want to make it a full meal or tweak the cooking method – see our variations section below for more delicious ideas!

What is Ala Thel Dala?
Ala Thel Dala means “potatoes fried in oil” in Sinhalese, but this recipe also goes by so many other names. Sri Lankan deviled potatoes (also spelled devilled potatoes), curried potatoes, spicy potatoes, tempered potatoes, dry potato curry – the list goes on!
Whatever you call them, the dish starts from a base of parboiled potatoes that are fried in an aromatic blend of warming spices. Curry leaves add a savoury earthiness, balanced by sweetly caramelised onion and pops of flavour from the mustard seeds. There are a lot of similarities in flavour to Sri Lankan wattakka kalu pol (pumpkin curry), but with a much different texture.
Sri Lankan style deviled potatoes have a much different texture and flavour to other deviled potato recipes, where the soft potato is scooped out of the skins, mashed and seasoned, then stuffed back in. This makes them much more suited to being a side dish or full meal rather than as an appetiser.
P.S. Love potato side dishes? Try our Korean braised potatoes next!
Where We Learned This Recipe
Just like our recipes for Indonesian Corn Fritters and Pumpkin Miso Soup, we learned to make Sri Lankan Deviled Potatoes with our friend Yuko in Japan. She taught us the recipe just as she learned it from her Sri Lankan partner.
One day we met up with a group of Indonesian and Japanese friends for a multicultural feast in Kagoshima. Served alongside platters of homemade corn fritters, pork skewers and spicy boiled eggs, Yuko’s deviled potatoes were a total hit!
What You’ll Need
- Potatoes – You can use any kind of potato for this recipe. We usually use kestrel potatoes, which are bright and colourful with a super creamy texture once cooked.
- Curry Leaves – You can buy fresh curry leaves from supermarkets or grocers. While it’s possible to source dried curry leaves online, the flavour won’t be as strong or as fresh. Please don’t be tempted to substitute fresh curry leaves for curry powder. The two are definitely not the same and the flavour is a total contrast – curry powder is actually a blend of powdered spices including cumin, turmeric, coriander, fenugreek leaves and chilli. If you can’t source curry leaves, you could try substituting with other herbs like basil, lemon basil or kaffir lime leaves. The flavour won’t be the same, but they’ll still help to bring your dish to life.
- Spices – This recipe uses of a fragrant blend of chilli powder, black mustard seeds and turmeric powder which gives the potatoes such a wonderful flavour and golden colour. Thankfully, you should have no trouble finding all of these at a supermarket, import store or online.

Wandercook’s Tips
- Cook the onions until just caramelised to retain a hint of sweetness, or keep cooking until blackened for extra crispy texture.
- Stir frequently to prevent the spices from burning.
- Serve as a side dish for fragrant curries with steamed rice, garlic naan, roti or fresh bread.
- Store any leftover curry leaves in the freezer in an airtight bag or container.
FAQs
The method is similar, but the differences lie in the choice of oil and spices. Indian dry potato curries are usually cooked in ghee and include spices such as asafoetida, garam masala and coriander.
This recipe is only mildly spicy. You can add more chilli powder and/or more fresh chilli garnish to increase the heat, or leave them out completely if you want the flavour without the heat.
Pop your chopped or cubed potatoes in a saucepan with room temperature water and bring to the boil. From there, it should take around 10 minutes for the potatoes to partially cook (aka parboil). You can check the potatoes every few minutes by piercing with a fork. If they’re too firm, leave them for a few more minutes. We’re aiming for tender potatoes that still hold their shape and don’t fall apart when piercing with a fork.
Variations & Substitutes
- Bake Potatoes Instead of Boiling (2 Ways)
- Smother the uncooked potato cubes in the cooked spices and pop them on a lined baking tray. Drizzle with olive oil or leave it off, it’s up to you. Bake for around 30 minutes at 200˚C (400˚F) until the potato is cooked through and the edges are crispy.
- Wrap the potato cubes in little pockets of aluminium foil (one portion per person) along with the spices and a drizzle of olive oil. The trapped steam will help infuse all those lovely flavours and aromas from the spices into the potatoes. Bake in the oven or on a super hot grill for around 30 minutes, and be careful of escaping steam when unwrapping the foil. It’s a good idea to wrap in two layers of foil to make sure the steam can’t escape while cooking.
- Use Chilli Jam – Use your favourite chilli jam or chutney instead of the fresh spices for an easy shortcut.
- Make it Saucy – While Ala Thel Dala is traditionally a dry curry, you can create a gravy by adding 60ml (1/4 cup) of coconut milk. Cover and simmer on low heat for around 5 minutes until the sauce starts to thicken.
- Make it Meal – Add chicken or veggies such as carrots, cauliflower or broccoli – with or without the sauce variation above.
- Get Creative with Leftovers – Stuff leftover curried potatoes in homemade samosas or pastries. Make toasted sandwiches or regular sandwiches with fresh bread and butter. Yum!

Try these flavour packed curry recipes next:




★ Did you make this recipe? Please leave a comment and star rating below!
Equipment
Ingredients
- 4 potatoes peeled and sliced into roughly 3cm pieces
- 1 onion large, halved and sliced into rings
- 5-10 curry leaves (plus extra for garnish)
- 1 ½ tsp black mustard seeds
- 1 tsp turmeric powder
- ½ tsp chilli powder
- pinch salt
- 3 tbsp vegetable oil for cooking
- 1 small red chilli sliced (optional for garnish)
Instructions
- Pop your potato pieces in a large saucepan and bring to the boil. Cook for around 10 minutes, until they're just starting to become tender, then drain.4 potatoes
- Heat the vegetable oil in a large frypan and add in your sliced onions. Stir fry over a medium heat until they soften and turn translucent (around 3 minutes).1 onion, 3 tbsp vegetable oil
- Next, pop in your curry leaves, black mustard seeds, turmeric powder, chilli and a pinch of salt.5-10 curry leaves, 1 ½ tsp black mustard seeds, 1 tsp turmeric powder, pinch salt, ½ tsp chilli powder
- Add your cooked potatoes and stir through til nicely coated. Fry for a few more minutes until the surface of the potatoes is golden brown.
- Garnish with a few extra curry leaves and fresh chilli slices if you want a little extra zing! Serve with freshly cooked rice and/or your favourite curry.1 small red chilli
Recipe Notes
- Potatoes – You can use any kind of potato for this recipe. We usually use kestrel potatoes, which are bright and colourful with a super creamy texture once cooked.
- Curry Leaves – You can buy fresh curry leaves from supermarkets or grocers. While it’s possible to source dried curry leaves online, the flavour won’t be as strong or as fresh. Please don’t be tempted to substitute fresh curry leaves for curry powder. The two are definitely not the same and the flavour is a total contrast – curry powder is actually a blend of powdered spices including cumin, turmeric, coriander, fenugreek leaves and chilli. If you can’t source curry leaves, you could try substituting with other herbs like basil, lemon basil or kaffir lime leaves. The flavour won’t be the same, but they’ll still help to bring your dish to life. Store any leftover curry leaves in the freezer in an airtight bag or container.
- Spices – This recipe uses of a fragrant blend of chilli powder, black mustard seeds and turmeric powder which gives the potatoes such a wonderful flavour and golden colour. Thankfully, you should have no trouble finding all of these at a supermarket, import store or online.
- Stir frequently to prevent the spices from burning.
- Onions – Cook the onions until just caramelised to retain a hint of sweetness, or keep cooking until blackened for extra crispy texture.
- Bake Potatoes Instead of Boiling (2 Ways)
- Smother the uncooked potato cubes in the cooked spices and pop them on a lined baking tray. Drizzle with olive oil or leave it off, it’s up to you. Bake for around 30 minutes at 200˚C (400˚F) until the potato is cooked through and the edges are crispy.
- Wrap the potato cubes in little pockets of aluminium foil (one portion per person) along with the spices and a drizzle of olive oil. The trapped steam will help infuse all those lovely flavours and aromas from the spices into the potatoes. Bake in the oven or on a super hot grill for around 30 minutes, and be careful of escaping steam when unwrapping the foil. It’s a good idea to wrap in two layers of foil to make sure the steam can’t escape while cooking.
- Use Chilli Jam – Use your favourite chilli jam or chutney instead of the fresh spices for an easy shortcut.
- Make it Saucy – While Ala Thel Dala is traditionally a dry curry, you can create a gravy by adding 60ml (1/4 cup) of coconut milk. Cover and simmer on low heat for around 5 minutes until the sauce starts to thicken.
- Make it Meal – Add chicken or veggies such as carrots, cauliflower or broccoli – with or without the sauce variation above.
- Get Creative with Leftovers – Stuff leftover curried potatoes in homemade samosas or pastries. Make toasted sandwiches or regular sandwiches with fresh bread and butter. Yum!
Nutrition

29 Comments
Penelope
22/02/2020 at 6:31 pmI was born in Sri Lanka but have always been a hopeless cook when it comes to Sri Lankan cuisine! This recipe was so easy, and still very authentic…..brought memories of my childhood!
Wandercooks
24/02/2020 at 3:11 pmOh wow, this is so good Penelope – so glad you were able to cook them and bring back your old memories – isn’t that the best!
Debra C.
23/02/2017 at 11:05 amI have never tried potatoes spiced like this but that needs to change. Big flavors, love that! They look delish!
Wandercooks
23/02/2017 at 7:31 pmIt’s such a simple side dish too, so easy to make but so much flavour. Hope you enjoy Debra! ????
Bintu - Recipes From A Pantry
16/02/2017 at 12:57 amYummy! This looks like a great side dish. What would you serve with it?
Wandercooks
17/02/2017 at 2:43 pmRice, bread and other yummy curries would be a great place to start we think! But how about you? Do you have any other recommendations you’d like to try with this dish? 🙂
Heather | All Roads Lead to the Kitchen
15/02/2017 at 11:43 pmThese look incredible, and I’m always looking for new ways to use the curry leaves that I have in my freezer! Adding to my menu next week.
Wandercooks
17/02/2017 at 2:43 pmWoohoo glad we could help – let us know how it turns out! ❤️
Jenni
15/02/2017 at 9:48 pmOh my goodness! This potato dish sounds amazing! And now I want to plant a curry tree!!
Wandercooks
17/02/2017 at 2:42 pmIt will legit be the best decision you could ever make hahaha ????
Rebecca @ Strength and Sunshine
15/02/2017 at 9:22 pmWhat a delicious potato dish! Potatoes are #1 for me!
Wandercooks
17/02/2017 at 2:42 pmHigh five on that Rebecca!
Amanda
15/02/2017 at 6:17 amThese sound delicious. I love that you gave so many tips about the ingredients, and clear directions on making this.
Wandercooks
17/02/2017 at 2:41 pmThanks Amanda, we hope they’re helpful for people when looking for their own ingredients. Sometimes it can be hard to find everything you need with international recipes, so we want to make it as easy as possible for people to either a) find them or b) find a suitable substitute. Thanks for stopping by! 🙂
Andy
08/12/2021 at 8:33 amJust seen this on Masterchef. I’ve been a chef for 30 years….how have I missed this? Will be trying it tomorrow with crispy fried pork.
Wandercooks
09/12/2021 at 9:54 amAwesome Andy! It’s always fun to try something new, especially when it comes to food. Let us know what you think!
valentina
13/02/2017 at 9:52 pmThis sounds so delicious and it’s beautiful. The photographs are stunning!
Wandercooks
17/02/2017 at 2:38 pmAww thanks Valentina, glad you like them – hope you enjoy the recipe just as much. ????
Jane x
13/02/2017 at 9:49 pmYes please!!! Love everythign about this dish – it looks like my idea of perfect 🙂
Jane x
PS want to house swap for a couple of months? It blinking FREEZING here in Cornwall, UK!
Wandercooks
17/02/2017 at 2:38 pmOhhh yep, done deal! Haha, no doubt a few weeks in each other’s weather and I’m sure we’ll have had enough haha. 😀 And thanks, hope you enjoy the recipe Jane!
Bintu - Recipes From A Pantry
13/02/2017 at 9:24 pmAlways love a bit of spice and this looks amazing. What would you serve this with?
Wandercooks
17/02/2017 at 2:36 pmSame here! We definitely recommend serving beside fluffy white rice, perhaps another fragrant curry, and your favourite crispy flat bread.
Molly Kumar
13/02/2017 at 8:09 pmThis looks so delicious and really easy to make too. I love curry leaves flavor in veggie dishes and combining it with potato is perfect.
Wandercooks
17/02/2017 at 2:34 pmThey’re like a match made in flavour heaven hahah 😀
Luci's Morsels
13/02/2017 at 4:12 pmThese look delicious and so flavorful with the spices you’ve used.
Wandercooks
17/02/2017 at 2:34 pmThanks Luci! 🙂
Martin @ The Why Chef
09/02/2017 at 10:46 pmI’m always looking for a side dish to have with my Asian proteins! In fact I’m doing a Thai inspired fish dish at the weekend, so this is on the menu already! 😀
Wandercooks
10/02/2017 at 12:03 pmYes! That sounds amazing. What flavours are you putting on the dish? Maybe we can try that with our potatoes next time! Enjoy!
Martin @ The Why Chef
10/02/2017 at 8:48 pmThe biggest flavours are kaffir lime leaves, tamarind, and chili. So there’s a good cross over here! (we can only get the dried curry leaves, and I have tons of dried kaffir lime leaves, so I’m using them) 😀 Cheers!