Delicious, easy Indian potato curry recipe, tender potatoes cooked in flavourful curry sauce with Classic Indian spices and fresh herbs. It's comforting, aromatic and totally satisfying! What's not to love?
This potato curry brings back memories of my grandma’s cooking, her curries were always simple, cosy, and full of love. This one’s a go-to in our house when we want something hearty but meat-free, and the best part? It’s ready in under 30 minutes!
If you enjoy vegetable curries, you'll love this along with classics like Brinjal Bhaji ( Aubergine Curry ) and Chana Bhaji ( Chickpea Curry ), reader favourites and staples in our home kitchen!
Aloo, AKA potato, is a staple in Indian cooking and features in many beloved dishes. Classic potato dishes like Bombay Aloo, Aloo Gobi, and Saag Aloo are popular in Indian restaurants and takeaways across the UK.
Best Potato for Curry
Not all potatoes are great when it comes to curry! The ideal potato for curry should soak up all those aromatics and spices while holding its shape during cooking.
Go for starchy or all-purpose potatoes like Yukon Gold, Russet, Maris Piper, King Edward, and Desiree potatoes. They are firm enough to absorb all the flavourful curry goodness!
Avoid waxy or new potatoes as they tend to stay too firm and do not absorb flavour much. Also, potato skin with green spots, sprouts, or soft patches.
Quick tips: If potato works well for roasted or mashed potatoes, they are also great for curries too!
Ingredients You'll Need for Aloo Curry
Following is a quick guide with photos. Scroll and see the recipe card for quantities and a printable recipe.
- Potatoes!
For the curry
- Tomatoes: Use red vine-ripened tomatoes for the best tangy flavour.
- Shallots or onions: Asian shallots or baby shallots are perfect for making potato curry. You can also use brown onions.
Fresh herbs & aromatics
- Curry leaves
- Fresh garlic and ginger
- Coriander
- Fresh & dried chillies
Ground Spices
- Cumin seeds and powder
- Mustard seeds
- Garam masala
- Chilli powder
- Turmeric
- Coriander powder
Other
- Salt to taste
- Cooking oil
- Water
How to Cook Indian Potato Curry?
1. Prepare the Potatoes
Cut the potatoes into half-inch cubes and rinse with cold water. Drain the water and pat the potatoes dry with a paper towel.
2. Start with Whole Spices
Heat a pan over medium heat, add oil, sauté the curry leaves, cumin seeds, mustard seeds, and dried chilli for a few seconds until fragrant.
3. Saute Onions and Base Ingredients
Next, add the onions and cook until the onions are soft and translucent. Next, add the grated garlic and ginger. Sauté for a few seconds.
Follow with the chopped tomatoes. Cook until the tomatoes are soft and the oil starts to separate.
4. Simmer and Finish
Then add the potatoes, garam masala, chilli powder, coriander powder, turmeric, cumin powder, and salt. Sauté for a few seconds.
Add warm water and stir everything well. Close the lid and cook for 25-30 minutes or until the potatoes are tender.
Finish by adding green chillies and coriander. Make a taste test and add more salt or warm water if you prefer.
Khin’s Curry Tips
- Different varieties of potatoes work well for curry, but it’s important to adjust the cooking time based on the variety you are using.
- Cook the curry until the water is reduced. Add water gradually and check the potatoes’ tenderness as you go. Don’t pour all the water in at once.
- To cook this dish in under 30 minutes, make sure to cut the potatoes into small chunks ( no bigger than an inch). This way, potatoes won’t take a lot of time to cook and soak up all that delicious flavour!
How to Store and Reheat Leftovers
To store potato curry, let it cool completely and transfer it to an airtight container. It lasts in the fridge for up to 3 days. If you want to store it longer, keep it in the freezer-safe bags, it freezes beautifully and stays good for up to 2 months.
When you’re ready to enjoy it again, add a splash of water and reheat it in the microwave for 1-2 minutes, or warm it up over the stovetop until piping hot. For a frozen potato curry, let it thaw overnight in the fridge before reheating.
Favourite Pairings
Indian potato curry goes well with almost anything. We love having it with fluffy basmati rice, warm Indian flatbreads like naan, chapati, roti, or paratha. For something different, you can also enjoy it with dosa or puri.
To chill down the spices, you can add sides like Easy Raita or Easy Indian Onion Salad, which are best served together with Indian Curries and balance the spices perfectly.
Variations
- Canned potatoes are already peeled and par-cooked, making preparation a breeze. Perfect for those days when you are short on time and just need something comforting.
- Boiled Potatoes - Another way is to boil skin-on potatoes for about 5-10 minutes first. Once cooled, you can cut them or smash them roughly into uneven chunks.
- Tamarind - Love a tangy curry sauce? Stir in a bit of tamarind juice or puree at the end. Just don’t add it early, as it slows down the cooking process and makes the potatoes take longer to soften.
- Creamy potato curry - Add a splash of full-cream coconut milk or heavy cream if you like rich, creamy curry sauce.
Most Asked Questions
What other vegetables can you add?
Yes, definitely! Peas, cauliflower, and aubergine are all great options. I love potatoes and prefer to keep them simple. Just potatoes and one extra vegetable at most to keep the potatoes the star of the dish!
My top pick is green peas, and I use them fresh, frozen, or canned. This curry is perfect with just potatoes without any add-ons!
What type of potatoes should I avoid for this curry?
Avoid potatoes like new potatoes or waxy varieties, which don’t absorb the curry flavour well.
Can you make potato curry ahead of time?
Yes, potato curry is great for meal prep! You can cook a day or two in advance and keep it in the fridge. On the day before serving, you can reheat it.
Adjust the curry sauce consistency by adding water or reducing it. Top with chopped coriander or sliced green chillies to freshen up the dish.
Is this curry spicy?
It’s medium-spiced, but you can easily adjust the heat to taste. Add more green chillies or chilli powder if you like it hot, or omit them entirely for a milder taste. It’s totally customisable!
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📖 Recipe
Indian Potato Curry
Ingredients
- 500 grams Potato Yukon gold, Russet, Maris Piper, or a choice of potato ( About 17.6 oz ), cut small dice
- 2-3 Tomato Ripened vined tomato, Finely chopped
- 2-3 Onion Shallots or brown onion, Finely chopped
- 1 tbsp Garlic Grated garlic or garlic paste
- 1 tsp Ginger Grated ginger or ginger paste
- 2-3 Green chilli Cut thin slices
- handful Coriander Roughly chopped
- 2-3 tbsp Cooking oil
- 1 cup Water About 230 ml ( add more or less water accordingly )
Spices & Seasonings
- 8-10 leaves Curry leaves Optional
- 3-4 Dried chillies Soak in water for 15 minutes, discard seeds and cut small pieces
- 1 tsp Cumin seeds Zeera/jeera seeds
- 1 tsp Mustard seeds
- 2 tsp Chilli powder
- ½ tsp Turmeric
- ½ tsp Coriander powder
- ½ tsp Cumin powder
- 2 tsp Garam masala
- 1 tsp Salt
Instructions
- Peel and dice the potatoes into half-inch cubes. Rinse with cold water and drain the water.
- Heat the oil over medium heat add dried chillies, cumin seeds, mustard seeds, and curry seeds. Let the spices sizzle for a few seconds until fragrant.
- Add the chopped onions and saute the onions for 2-3 minutes, until soft and translucent. Next, add the garlic and ginger. Saute until the onions are slightly brown. Now, add tomatoes and cook until the tomatoes are soft and oil starts to separate.
- Add diced potatoes, turmeric, chilli, coriander powder, cumin powder, garam masala, and salt to taste. Saute for a few seconds. Add water and cook it on high for 1-2 minutes. Then reduce the heat, close the lid and cook with low-medium heat for about 25-30 minutes.
- Stir occasionally and add warm water if needed. Once the potatoes are tender and the curry sauce reaches the desire consistency, sprinkle fresh coriander and green chilli. Serve with choice of naan, bread, roti, chapati, or rice.
Notes
- Cut the potatoes into cubes smaller than an inch to reduce the cooking time, or you can pre-boil the potatoes before adding them to the curry.
- Instead of using raw potatoes, you can use tinned boiled potatoes and also tinned tomatoes for a quick cooking process.
- Add a bit of tamarind juice or puree for more tangy flavour.
- Chicken or vegetable bouillon cubes or powder can be also added for more flavour to the curry sauce.
- This potato curry can be served as a main dish or side dish. Can pair it with different varieties of rice, chapati, dosa, puri, or other main dishes.
- You can adjust the spiciness by adding more or less fresh chillies, dried chillies, and chilli powder.
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