Delicious, easy Indian potato curry recipe, tender potatoes cooked with Classic Indian spices and fresh herbs. Aromatic and so satisfying, your whole family will love this humble Indian vegetable curry! Pair it with rice or naan for a complete meal!
Vegetable curries are great for serving as side dishes or for days when you don't crave meaty meals. Brinjal Bhaji ( Aubergine Curry ) and Chana Bhaji ( Chickpea Curry ) are also my readers' favourite veggie curries, which we also love!
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You can make this delicious Indian potato curry from scratch at home in under 30 minutes. It’s a must-have curry for a cosy family dinner. We love serving it with roti, chapati, puri, or plain rice.
Aloo, also known as Potato, is used in many varieties of Indian dishes. Bombay potato, Aloo Gobi, and Saag Aloo are very popular in UK Indian restaurants and takeaways.
Ingredients
- Potatoes
- 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.
- Curry leaves
- Fresh garlic and ginger
- Coriander
- Green chillies
- Dried chillies
- Salt to taste
- Cooking oil
Ground Spices
- Cumin seeds and powder
- Mustard seeds
- Garam masala
- Chilli powder
- Turmeric
- Coriander powder
Best Potato for Curry
The ideal potato for curry should easily absorb the flavours of the aromatics and curry sauce and maintain its shape well while cooking.
Yukon Gold, Russet, Maris Pieper, King Edward, and Desiree potatoes are popular choices. They are firm in texture when great at absorbing the flavour.
Please scroll down and see the recipe card for quantities and printable recipe.
Expert Tips
- Different varieties of potatoes work well for curry, but it’s important to adjust the cooking time according to their type.
- Different potatoes may need more or less time to be cooked evenly and properly.
- Cook the curry until the water is reduced. The perfect potato curry must not be too watery. Thus, you need to add water little by little and check the potato's tenderness before pouring a lot of water into it.
- To cook this dish in under 30 minutes, cut the potatoes into sizes no larger than an inch. This way, potatoes won’t take a lot of time to cook.
Variations
Canned potatoes - are already peeled and par-cooked and take less time to prepare. They are perfect for days when you are short on time.
Boiled Potatoes - Another way is to boil skin-on potatoes for about 5-10 minutes, depending on size beforehand. Then, you can cut them into any size you want or even smash them into uneven chunks. You won’t need to cut the potatoes into small pieces if you use them boiled.
If you love a bit more tangy taste, you can add tamarind juice or puree. Tamarind juice must only be added at the end of the cooking process. Otherwise, its acidity tends to slow down the tenderization process of potatoes and make the cooking time longer.
Creamy potato curry - Add coconut milk or heavy cream if you like rich, creamy curry sauce.
Instructions
- Cut the potatoes into half-inch cubes and rinse with cold water. Drain the water and pat the potatoes dry with a paper towel.
- 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.
- 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.
- 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.
Storage & Reheating
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. For longer storage, keep it in the freezer-safe bags and store it in the freezer for up to 2 months.
To reheat, add a splash of water and microwave for 1-2 minutes or over the stovetop until piping hot. A frozen one should be defrosted in the fridge overnight.
Serving Suggestions
Indian potato curry goes well with fluffy basmati rice, but other famous options are puri, dosa, naan, and various types of Indian flatbreads.
To chill down the spices, you can prepare sides like Easy Raita or Easy Indian Onion Salad, which are best served together with Indian Curries.
Recipe FAQs
It’s important not to use the soft ones, as they can be damaged or spoiled. Also, avoid potatoes with many green areas or large eyes, as they can take longer to tenderize.
Some versions include peas, cauliflower, eggplant/aubergine, or all of them. Since I love potatoes, I prefer to add one extra vegetable at maximum to keep the potato the main character of the dish.
My top pick is green peas, and I use them fresh, frozen, or canned. The curry is perfect with just potatoes without any add-ons!
Avoid potatoes like new potatoes, which may not soak up the curry flavours, as they can’t absorb the flavour like floury potatoes.
Yes, 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. Freshen up the dish with fresh coriander or green chillies.
More Indian Curry Recipes
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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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