Potato Curry… how hard can it be?
As an Italian, I had to learn the hard way how to cook Indian food… trial and error (and again… and again)!
I really do not know the number of times Jay had to eat absolutely vile food with a smile on his face, because I followed some overly-complicated recipe for absolutely no reason! After all of these years with him (since 2009!!) I now know Indian food is EASY to prepare… the hard work is done by the ingredients!
There are no fancy chopping techniques, odd cooking methods, or outrageous tricks… easy methods will allow you to enhance the flavor of your ingredients and patience will allow you to learn and find your balance, and this potato curry recipe achieves that!
~~ Surprised to see potatoes in a weight-loss recipe? Don’t be! Potatoes are just one of the many healthy foods that, unfortunately, have a bad reputation: 10 Foods that are super-healthy and weight-loss friendly, but have a bad reputation
Let’s talk nutrition!
Although they are mainly known as a carbohydrate, potatoes have many health benefits, some of which may help with weight-loss.
This tuber is a great source of fiber, which is known for keeping us full for longer as it takes longer to digest it; additionally, potatoes can also help with blood sugar levels and cholesterol and are full of antioxidants and vitamins.
In order to enjoy this vegetable to the fullest it is important that the right cooking methods are chosen; boiled or roasted potatoes are a much better choice compared to French fries or loaded potato skins.
~~If you want to know more about the health benefits of potatoes, I found this article by Web MD very useful and informative: Health Benefits of Potatoes
How to cook potato curry?
How to make potato curry? How to make vegan curry?
This recipe answers all of those questions and it is ready in 30 minutes!
Start by warming up some oil in a sauce pan; once this is warm, 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 chopped garlic and ginger and cook these for a further 30 seconds.
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 potatoes are too, add the spices (turmeric, coriander powder and chili powder) and salt, mix and cook until the spices are ready and the oil separates from them, 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.
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!
A few notes:
- 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.
- This recipe can be prepared not only with potatoes! Try it with some cauliflower instead (or a mix) and it will be just as great!
- Serve this Indian potato curry with some wholegrain chapatis, parathas or theplas, and remember to add a little pickle and an onion salad on the side for a real winner!
- This curry is a great vegan wrap filler: simple fill the wrap with a portion of this and add some chopped onion and tomato and drizzle with a little lemon juice.
This dry potato curry recipe is vegan, uses the most common Indian spices and herbs (no last-minute shopping for that one key ingredient), and is prepared in one pot! Winner-winner I’d say!
This recipe is also a shout out to all you out there, trying to cook a nice authentic Indian curry for the first time, but unavoidably put too much turmeric, too little garlic and spend way too much time. I FEEL YOU! I know what you are going through and know that it’ll get better! Your Dosas will be round, your chapattis won’t be rock hard and your beef fry will be tender!
Try this recipe out! It has saved me uncountable times when I was just starting out !
Looking for more weight-loss friendly recipes with potatoes that are easy and tasty?
Potato curry recipe was first published on January 6th, 2021 and updated on August 25th, 2021.
Easy Potato Curry Recipe
- 2 Tablespoon Sunflower Oil or Coconut Oil
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Cumin Seeds
- 1/2 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
- 1/2 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, these will almost stop ‘exploding/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.
- Bring the flame to medium and add the potatoes, onions, black pepper, green chilies, and salt; mix well and cook for 3-4 minutes.
- 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 1/2 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!