This Potato curry is a simple flavorful curry made with onions, tomatoes, herbs and spices. This is a quick and tasty one pot aloo curry. Gluten-free and vegan recipe.
Heat oil in a pan or kadai. You can use any neutral flavored oil. My personal preference is to use peanut oil for this recipe.
Add finely chopped garlic and sauté for a few seconds. No need to brown garlic.
Next add chopped onions. Keep on stirring in intervals and sauté till they turn translucent.
Then add 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 turmeric powder, kashmiri red chilli powder, coriander powder, garam masala powder and cumin powder (optional).
If you want to make a spicy curry then you can increase the red chilli powder or add ½ teaspoon chopped green chilli.
Mix the spice powders very well with the onion-tomato mixture.
Adding potatoes
Then add diced potatoes. Also season with salt as required. Mix very well.
Pour 2 cups water and mix again.
Cooking potato curry
Cover the pan with its lid and simmer on a medium to medium-high heat until 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.
You can adjust the consistency of the curry as per your needs. Example if you want to serve this potato curry with rice then you can add a bit more water and let the curry be slightly thin in consistency. In case you are planing to have it with roti or plain paratha, then you can add less water and make the curry consistency more thick.
Once you get the desired consistency in the curry, then switch off the heat and add chopped coriander leaves. Mix very well.
Serve potato curry hot or warm
Serving suggestions
Indian breads: Roti, paratha, poori pair nicely with potato curry. You can also serve with spiced Indian breads like methi thepla or ajwain paratha.
Rice: Steamed white rice or jeera rice also tastes good with potato curry.
Baked breads: Any good loaf of white bread or whole grain bread pairs well with potato curry. You can also serve it with dinner rolls.
Notes
Ingredient Notes
Potato variety: Use red skinned potatoes, Yukon gold (yellow potatoes), baby potatoes, and russet potatoes.
Spices: The list of ground spices in the recipe are the basic Indian ground spices which you can easily find online on amazon or in an Indian or asian grocery store.
Ingredients Swaps
Tomatoes: Use ½ cup tomato puree or 1 cup chopped or crushed canned tomatoes as a substitute for fresh tomatoes.
Garam Masala: Replace garam masala powder with ½ teaspoon of curry powder, if you do not have it.
Instant Pot Cooking
Press the sauté button of your IP. Heat oil in the steel insert. Add garlic and sauté for a couple of seconds.
Add in the onions and sauté stirring often until onions soften. Add the chopped tomatoes and and sauté until the tomatoes soften and become pulpy.
Now add all the ground spices and mix thoroughly. Add the diced potatoes, salt and 1 cup water. Mix and deglaze.
Pressure cook on high for 3 to 4 minutes. Do a quick pressure release after 3 minutes.
If you find the curry thin for your liking, then press the sauté button and sauté the curry for 5 to 7 minutes until you get the desired consistency. Mix in the coriander leaves and serve hot.