Potato Curry: the tasty recipe for a spicy, flavorful Indian vegetarian dish

Total time: 40 Min
Difficulty: Low
Serves: 6 people
By Cookist

Richly flavored, wonderfully spicy potato curry is a hearty, healthy, easy-to-make one-pot recipe that everyone will love. Packed with beautiful, fragrant spices and creamy, tender potatoes in a delicious gravy, potato curry, also known as aloo curry, is a fantastic vegetarian dish that always hits the spot.

It only takes about half an hour to make this gorgeous curry, which makes it ideal for busy weeknights. You can even customize your Indian potato curry by adding additional veggies and other ingredients. Try it today!

What Are the Best Potatoes for Curry?

Floury potatoes or all-purpose potatoes like Russet, Yukon Gold, Rooster, and King Edward potatoes are great options for making potato curry. This is because they don't take as long to cook and will help thicken the curry sauce as the dish simmers away on the stovetop.


Potato Curry Ingredients

To make this stunning potato curry, you'll need various staple Indian ingredients.

To give the curry its flavor, you'll need spices like red chili powder, ground coriander, cumin seeds, turmeric, garam masala, as well as ginger, and garlic.

Onions and tomatoes help form the base of the sauce.

You'll also need some water or milk to make the gravy.

Finally, you'll need fresh potatoes. You don't need to boil the potatoes before cooking them in the curry, however, you may want to peel them first. However, it's up to you!

How to Make Potato Curry

It's incredibly easy to make this mouthwatering, rich Indian potato curry at home. Start by sautéeing some cumin seeds in melted ghee over medium-high heat. This helps release their flavor. Next, sauté the onion for 5 minutes or until they turn transparent and begin to soften. Mix in the garlic and ginger and cook until fragrant. Stir in the tomatoes, salt, and turmeric and cook for several minutes until the tomatoes break down. They should be soft and somewhat mushy.

Now add the remaining spices: garam masala, ground coriander, and red chili powder. Cook everything for another 2 to 3 minutes. Now it's time for the potatoes. Place the potatoes in the pan and fry them for 3 to 4 minutes, stirring occasionally. Pour in the water, then cover the pan with a lid.

Cook until the potatoes are fork tender, stirring occasionally. If you need to add more water, go ahead and do so. If you find your curry is too watery, take the lid off and let some of the water evaporate. Finally, turn off the heat and leave the lid on the pan for a few minutes. Sprinkle the curry with chopped fresh cilantro and serve with rice, naan, roti, or your favorite type of Indian bread.


Tips for Making Indian Potato Curry

Use new, fresh potatoes for making potato curry. The older a potato is, the longer it takes to cook.

You don't need to boil your potatoes before making the curry.

If your potatoes are still hard, you can soften them by placing the lid on the pot and cooking the potatoes longer.

If your curry is watery, take off the lid and continue cooking it until it thickens up. This will allow some of the water to evaporate. The starch in the potatoes will help thicken the gravy.

You can make your potato curry in an Instant Pot. Cook the curry on high for 4 minutes, followed by a quick release.

Potato Curry Variations

Try adding extra veggies like peas, chickpeas, or bell peppers to your curry.

For a heartier curry, add boiled eggs.

If you like sweeter curries, you can stir ¼ to ½ cup of coconut milk into your curry.

To make a North Indian-style potato curry, add one teaspoon of dried mango powder (called amchur) and one teaspoon of dried fenugreek leaves (kasuri methi).

For a South Indian spin, mix in some tamarind paste after the potatoes have cooked.

What to Serve with Potato Curry

Serve your potato curry with a side of steamed rice, pilau, or Indian bread such as roti, naan, paratha, or chapati.

How to Store Potato Curry

Allow your potato curry to cool, then transfer it to an airtight container and refrigerate for up to 4 days.

potatoes, cubed
2 cups
Green chili
onions, finely chopped
1 cup
tomatoes, finely chopped
1 cup
ginger, minced
1 tsp
Garlic, minced
1 tsp
12 leaves
2 tbsp
mustard seeds
1/4 tsp
Cumin seeds
1/2 tsp
Red chili powder
1 to 2 tsp
1/8 tsp
Garam masala
1 tsp
ground coriander
1 tsp
salt to taste
water or milk
1 1/4 cups
Fresh cilantro, chopped


Melt ghee in a large pan. When hot, add the cumin seeds and fry until fragrant. Stir in the onion and cook for 5 minutes or until they turn transparent.

Add in the garlic and ginger and cook for 1 minute until fragrant.

Stir in the tomatoes and turmeric. Season everything with salt. Cook for several minutes until the tomatoes break down.

Stir in the red chili powder, garam masala, and ground coriander. Cook for another 2 to 3 minutes.

Add the potatoes to the pan. Sauté them for 3 to 4 minutes, stirring occasionally.

Pour in 1 ¼ cup water or milk, then cover the pan with a lid. Cook until the potatoes are fork tender, stirring occasionally.

Remove the pan from the heat. Keep the pan covered for another few minutes to let the flavors meld together. Garnish with chopped cilantro.

Serve and enjoy!


You can use oil instead of ghee.

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