This simple potato curry is a real treat! Heaps of flavor coming from the onions, ginger, garlic, and warming spices make this aloo curry absolutely perfect!
With Indian cuisine being so diverse all over the country, this recipe is easy to follow. It uses very few traditional spices to make the best quick mid-week meal, perfect for serving with rotis, naan, or even some fragrant steamed white rice.
Lo and behold! It was about time I shared this quick, easy, super tasty potato curry recipe, and, I have to say, I am so excited, as it is the curry I made the most [especially when we were broke and potatoes and rice were all we could afford!] and had plenty of time to perfect it.
No fancy chopping techniques are involved in making this aloo curry, no odd cooking methods or outrageous tricks… just quick steps, simple ingredients, and loads of flavor all served to your table in half an hour. Enjoy!
Potato Curry Ingredients
- Potatoes: the obvious ingredient given the name of the recipe! Peeled and diced.
- Oil: I use sunflower oil for this recipe; however, I have tried it with coconut oil for a South Indian twist, and it is super-yummy too!
- Mustard and Cumin Seeds: The first two spices to be added and the only two whole spices in the recipe.
- Ginger, Garlic, and Red Onion: Freshly chopped for maximum flavor.
- Cracked Black Pepper, Turmeric Powder, Coriander Powder, Kashmiri, or Red Chili Powder: The ground spices used in this recipe are absolutely simple and authentic. Cayenne pepper and curry powder are not ingredients you will find in any of my Indian curries, as my MIL would definitely not approve if so!
- Curry [or fenugreek] Leaves: Another South Indian influence and absolutely delicious in this curry. Should you not have them, you can skip them.
- Freshly Chopped Cilantro: To sprinkle on top once the curry is ready!
How to cook potato curry?
- Start by warming up some oil in a saucepan; once this is warm [do not overheat], add the mustard seeds and allow them to pop before adding the cumin seeds.
- About 30 seconds after, before they brown too much, add the garlic and ginger and cook these for a further 30 seconds, without allowing them to turn brown.
- Next, add the onions, potatoes, green chili, and black pepper; mix these well and allow them to cook for a couple of minutes until the edges of the potatoes soften.
- Once the onions are soft and the edges of the potatoes are too, add the ground spices (turmeric, coriander powder, and chili powder) and salt.
- Mix and cook until the spices are ready and the oil separates from them [2-3 minutes], then add the curry leaves and cook for a further 30 seconds.
- To allow the potatoes to thoroughly cook, now add half a cup of water, mix the curry, put a lid on the pan, and allow this to cook on a low to medium flame for about 10 minutes [or until the potatoes are tender through and through].
- At this stage the potatoes should be cooked (if they aren't, cook until they are), so you can add some chopped cilantro (coriander) and adjust the salt level, before serving!
People Also Ask [FAQs]
No, there is no need to boil the potatoes before putting them in this potato curry recipe. The diced raw potatoes will absorb the flavors of the spices while simmering until tender, so for best results using raw potatoes is recommended.
Starchy potatoes are the best choice when preparing a curry, as they cook quite quickly while absorbing the liquid they are cooking in, and the ground spices and seasoning as consequence.
Yukon Gold Potatoes are great potatoes that can be used in most recipes and work perfectly in the curry, however, also King Edward, Russett Potatoes and more generic types often referred to as All-Purpose Potatoes work well.
Potato curry can be stored in the fridge in an air-tight container for up to four days, but ensure it has completely cooled down before sealing the container.
Before serving, ensure it is reheated until piping hot; this can be reheated in the microwave or in a pan, by panfrying with a bit of oil [if you want it very dry] or a few tablespoons of water.
Tips and Tricks for Making Potato Curry
- Southern Twist: For a Southern Indian twist, you can substitute the sunflower oil with coconut oil instead, or you can still follow the recipe as it is and then give it a light pan fry with half a tablespoon of coconut oil before serving.
- Gravy: Should you wish to make potato curry with gravy, rather than a dry aloo curry, then you can add some tinned coconut milk [not the dairy milk substitute, but the coconut milk sold in tins available in the Oriental or Caribbean section of the store] during the last 10 minutes of cooking!]. On the contrary, should the curry be too wet for your taste, cook without the lid on medium heat until you reach the desired consistency.
- Add ons: Should you wish to bulk up your curry with different veggies, cauliflower florets, frozen garden peas, or tinned chickpeas work wonders, just add them at the same time as the potatoes. Or simply try these recipes directly: Punjabi Chole, Kerala Peas Masala.
- Indian spices: For an authentic recipe, do not substitute spices for cayenne pepper, or curry powder, which are not used in India. This recipe is very simple and doesn't call for garam masala either [which is very Indian], however, if you add peas to it, then a little sprinkle of it during the last 5 minutes of cooking is a great idea; it is important that the amount of garam masala used is controlled as, depending on the specific mix, it can be quite strong.
- North Indian: For a Northern Indian twist, use some fenugreek leaves [methi] instead of the curry ones. For best results, choose dry fenugreek leaves and put them in the microwave for 10 seconds, and then crush them in between the palms of your hands and into the potato curry.
- Tomato: Many like the tangy flavor of tomato in curries, and if you are one of them, then add you can add a chopped tomato at the same time as the potatoes. Alternatively, add a tablespoon of tomato puree after the spices have cooked, but before adding any water, then mix and allow to cook for about one minute on medium heat.
- Spicy: This curry recipe offers medium heat, however, this can be adjusted easily depending on your preference, by adding or reducing the amount of red chili powder and fresh green chilies used.
- Serving suggestion: Serve this Indian curry with some wholegrain chapatis, parathas, theplas, white rice, or bhatura, and remember to add a little pickle and an onion salad on the side for a real winner! There are so many Indian bread recipes you will find many that suit your taste, time available, and ingredients in the kitchen, so why not make your own? This curry works well also as a side dish to accompany other dishes.
- Cumin: Should you not have cumin seeds available, you can use ¼ teaspoon cumin powder instead; this should be added at the same time as the other ground spices. It will not taste the same as the seeds, but it is a great alternative.
This dry potato curry is tasty, easy to prepare in half an hour, uses the most common Indian spices and herbs (no last-minute shopping for that one key ingredient), and is prepared in one single pot! Winner-winner I’d say!
This simple flavorful aloo curry is also a shout-out to all of you trying to prepare an Indian curry for the first time, as this is the one recipe to go for! It took me years to perfect my Indian cooking skills and adapt to the different herbs and spices, and this is definitely the easy potato curry recipe to try when starting out, as it uses the most common spices of this cuisine, all while being extremely quick from stove to the plate. Enjoy!
🥗 Try out these other delicious recipes!
Perfect Indian Potato Curry
- 2 Tablespoon Sunflower Oil or Coconut Oil
- ½ teaspoon Mustard seeds
- ½ teaspoon Cumin Seeds
- ½ inch Finely Chopped Ginger
- 2 cloves Finely Chopped Garlic
- 1 Green Chili slit on the side
- 450 g Peeled and Chopped Potatoes
- 150 g Sliced Red Onions
- 1 teaspoon Crushed Black Pepper
- ½ teaspoon Turmeric Powder
- 1 Tablespoon Coriander Powder
- 1 teaspoon Kashmiri Chili Powder
- 20 Curry Leaves
- Water as needed
- 1 handful Chopped Cilantro coriander
- Salt to Taste
- In a pan put the oil and warm it up (do not overheat it!) on a medium flame; once warm, reduce the flame to low and add the mustard seeds. After roughly 30 seconds to one minute, these will almost stop popping, and you will be able to add the cumin seeds.
- After 30 seconds (or sooner if you see your seeds are browning very quickly), add the ginger and garlic; mix well and cook for about 30 seconds or until the smell of rawness of the garlic has gone. [Ensure these do not brown]
- Bring the heat to medium and add the potatoes, onions, black pepper, green chilies, and salt; mix well and cook for 3-4 minutes, stirring occasionally.
- At this point, when the onions are starting to soften on the edges, add the turmeric, coriander, salt, and chili powder; mix well and lower the flame. Keep on cooking this way until the spices are cooked, which is until when you can see the oil separating from them and the other ingredients, which should take about 2 minutes.
- Mix the curry leaves, stir well for about 30 seconds, then add about ½ cup of water; bring to the boil and cover the pan with the lid.
- After about 15 minutes, the potatoes will be cooked, the water will be evaporated and the curry will be ready.
- Add the fresh cilantro/coriander, mix well, adjust the salt, and serve!