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.
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.
2. Next add ½ cup chopped onion.
3. Saute till the onions turn translucent.
4. Then add 1 cup tightly packed chopped tomatoes.
5. Mix very well.
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.
7. Cook till the tomatoes soften and become mushy.
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).
9. Mix the spice powders very well with the onion-tomato mixture.
10. Then add diced potatoes (4 medium sized potatoes, diced). Also season with salt.
11. Mix very well.
12. Pour 2 cups water and stir well.
Cooking potato curry
13. Cover the pan with its lid and simmer on a medium to medium-high flame till the potatoes are cooked.
14. Do check a couple of times when the curry is simmering.
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.
16. Then switch off the flame and add ¼ cup chopped coriander leaves. Mix very well.
17. Serve potato curry hot with steamed rice or chapatis.
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Potato Curry
By Dassana Amit
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
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Thank you, I had a delicious yet not super complicated dinner. And the spices will be useful for upcoming indian cooking sessions 🙏.
Welcome and thanks.
Thanks for sharing this yummy receipe. Loved it..
thank you narmada for this feedback on potato curry. welcome and happy cooking.
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.
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.
দারুন স্বাদ।।।।??
thank you ?
Very nice recipe..I will definitely try…
Your recipes are simply the best. Hats off to your presentation.
thanks a lot leena.
great and simple.tomatoes does the magic
thanks seema. yes tomatoes does contribute a lot of its flavor and taste in this recipe.