Indian Potato Curry
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!
Servings: 4
Calories: 217kcal
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.
Nutrition
Calories: 217kcal | Carbohydrates: 34g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 691mg | Potassium: 817mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1073IU | Vitamin C: 121mg | Calcium: 71mg | Iron: 2mg
