potato curry | aloo curry

Potato curry recipe with step by step photos – a simple homely curry with potatoes. This is an easy and tasty aloo curry recipe that can be made quickly. Gluten-free and vegan.

Potato curry is one of those recipes that is full of memories for me. Growing up, mom used to make this easy potato curry for all of us. The combo of rice and this delicious potato curry would be comforting and till today its one of my favorite meal.

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potato curry, potato gravy recipe

At home this curry is called a ‘dehati’ curry as the taste of the curry is similar to the simple food made in Indian villages. I have been fortunate enough to have meals in the homes of a few villagers and their meals are healthy, nutritious and tasty as well.

This aloo curry recipe is also one of those recipes that you can make in a hurry after a tired day’s work or when have no veggies or lentils in your kitchen. You can also cook the potato curry in a pressure cooker. Just reduce the amount of water if making in a pressure cooker. The pressure cooked curry tastes different than one made in pan. For best taste, I would suggest making this potato gravy in a pan or pot.

There is little extra oil used in this curry and that does make a difference in the overall taste. If you want you can add less oil.

Serve aloo curry with steamed rice or chapatis or plain parathas.

If you are looking for more Potato curry recipes then do check:

How to make potato curry

1. Heat 3 tablespoons oil in a pan or kadai. add ½ teaspoon finely chopped garlic and saute for a few seconds. No need to brown garlic. You can also add 2 tablespoons oil.

garlic to make potato curry recipe

2. Next add ½ cup chopped onion.

onions to make potato curry recipe

3. Saute till the onions turn translucent.

onions to make potato curry recipe

4. Then add 1 cup tightly packed chopped tomatoes.

tomatoes to make potato curry recipe

5. Mix very well.

tomatoes to make potato curry recipe

6. Cover the pan with its lid and simmer on a low flame till the tomatoes soften and become mushy. Do check a couple of times when the tomatoes are cooking.

tomatoes to make potato curry recipe

7. Cook till the tomatoes soften and become mushy.

tomatoes to make potato curry recipe

8. When the tomatoes have softened well, then add ½ teaspoon turmeric powder, 1 teaspoon Kashmiri red chilli powder (OR ½ teaspoon regular red chilli powder), ½ teaspoon coriander powder, ½ teaspoon garam masala powder and ½ teaspoon cumin powder (optional).

spices for making potato curry recipe

9. Mix the spice powders very well with the onion-tomato mixture.

spices for making potato curry recipe

10. Then add diced potatoes (4 medium sized potatoes, diced). Also season with salt.

potatoes for making potato curry recipe

11. Mix very well.

potatoes for making potato curry recipe

12. Pour 2 cups water and stir well.

potatoes for making potato curry recipe

Cooking potato curry

13. Cover the pan with its lid and simmer on a medium to medium-high flame till the potatoes are cooked.

making potato curry recipe

14. Do check a couple of times when the curry is simmering.

making potato curry recipe

15. The curry will thicken slightly by the time the potatoes are done. In case you plan to serve this potato curry with chapatis, then you can add less water and make the curry consistency more thick.

preparing potato curry recipe

16. Then switch off the flame and add ¼ cup chopped coriander leaves. Mix very well.

potato curry recipe

17. Serve potato curry hot with steamed rice or chapatis.

potato curry recipe

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Potato Curry

4.77 from 13 votes
Simple and easy aloo curry recipe. 
potato curry recipe
Author:Dassana Amit
Prep Time:10 mins
Cook Time:15 mins
Total Time:25 mins
Course:main course
Cuisine:indian
Servings (change the number to scale):3
(1 CUP = 250 ML)

Ingredients

  • 4 medium sized potatoes or 280 grams potatoes
  • 1 medium sized onion or 60 grams onions or about ½ cup chopped onion
  • 2 medium to large tomatoes or 160 grams tomatoes or 1 cup tightly packed chopped tomatoes
  • 3 garlic cloves - chopped or ½ teaspoon finely chopped garlic
  • 3 tablespoons oil, you can also add 2 tablespoons oil
  • ½ teaspoon turmeric powder
  • 1 teaspoon kashmiri red chilli powder or ½ teaspoon regular red chilli powder
  • ½ teaspoon coriander powder (ground coriander)
  • ½ teaspoon garam masala powder
  • ½ teaspoon cumin powder - optional
  • 2 cups water
  • ¼ cup chopped coriander leaves (cilantro leaves)
  • salt as required

Instructions

  • Heat 3 tablespoons oil in a pan or kadai.
  • Add ½ teaspoon finely chopped garlic and saute for a few seconds. No need to brown garlic.
  • Next add ½ cup chopped onions and saute till they turn translucent.
  • Then add 1 cup tightly packed chopped tomatoes and mix very well.
  • Cover the pan with its lid and simmer on a low flame till the tomatoes soften and become mushy. Do check a couple of times when the tomatoes are cooking.
  • When the tomatoes have softened well, then add ½ teaspoon turmeric powder, 1 teaspoon kashmiri red chilli powder or ½ teaspoon regular red chilli powder, ½ teaspoon coriander powder, ½ teaspoon garam masala powder and ½ teaspoon cumin powder (optional).
  • Mix the spice powders very well with the onion-tomato mixture.
  • Then add diced potatoes (4 medium sized potatoes, diced). Also season with salt. mix very well.
  • Pour 2 cups water and stir well.

cooking potato curry

  • Cover the pan with its lid and simmer on a medium to medium-high flame till the potatoes are cooked.
  • Do check a couple of times when the curry is simmering.
  • The curry will thicken slightly by the time the potatoes are done. In case you plan to serve this aloo curry with chapatis, then you can add less water and make the curry consistency more thick.
  • Then switch off the flame and add ¼ cup chopped coriander leaves. Mix very well.
  • Serve potato curry hot with steamed rice or chapatis.

Notes

  • Best to make this potato curry in a pan or pot.

Nutrition Info (approximate values)

Nutrition Facts
Potato Curry
Amount Per Serving
Calories 201 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Sodium 32mg1%
Potassium 554mg16%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 2g2%
Protein 3g6%
Vitamin A 730IU15%
Vitamin C 19.8mg24%
Calcium 43mg4%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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11 comments/reviews

  1. Thanks for sharing this yummy receipe. Loved it..

    • thank you narmada for this feedback on potato curry. welcome and happy cooking.

  2. I am a novice and first time in cooking left alone, everything thing is easy in this except salt addition. Salt not entered in potato, second do we need to skin potato. Nice experience.5 stars

    • thanks. salt is added in the recipe and it mentioned both in the steps and in the recipe card. perhaps, you must have missed reading these steps. salt is also mentioned in the ingredient list. you can keep the peels on the potatoes if you want. hope this helps.

  3. দারুন স্বাদ।।।।??

    • thank you ?

      • Very nice recipe..I will definitely try…

  4. Your recipes are simply the best. Hats off to your presentation.4 stars

    • thanks a lot leena.

  5. great and simple.tomatoes does the magic

    • thanks seema. yes tomatoes does contribute a lot of its flavor and taste in this recipe.