The (tastiest and easiest) Vegan Dry Potato Curry | One Pot 30 Minute Meal

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!

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. 


When we met, both new to this country, with low paying jobs, potatoes were the go-to food in our household. Satisfying, cheap, and easy to cook in uncountable ways… fry ‘em, boil ‘em, roast ‘em… you name it, they always taste good. 


Anyway, as potatoes (and rice) were the most eaten food in our mini-rooftop-studio, I had to find ways to make them taste not always the same. 


 ~~ Looking for other vegan potato curries? Try this Aloo Mappas recipe! 

Raw Potato Curry... how it looks before adding the water...

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!


With so many Vegan Indian Potato recipes out there, you will wonder why would this one enter the realm of best potato recipes? Easy!


This vegan curry recipe can be added to your healthy potato recipes folder, can be done and divided in batches, frozen for future use and can be eaten with different flatbreads, sliced breads, rice or wraps.


What do you think of my dry Indian potatoes? 


 ~~ Want to go fusion? Try this delicious Aloo Masala Flatbread!


The (tastiest and easiest) Dry Potato Curry

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!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Indian
Diet: Low Calorie, Vegan, Vegetarian
Keyword: potato curry, vegan curry recipes, vegan potato curry
Servings: 4 portions
Calories: 217kcal


  • 4 Tbsp Sunflower Oil
  • 1/2 Tsp Cumin Seeds
  • 1/2 Tsp Mustard seeds
  • 10 g Finely Chopped Ginger
  • 10 g Finely Chopped Garlic
  • 300 g Peeled and Chopped Potatoes
  • 150 g Sliced Red Onions
  • 1 Tsp Crushed Black Pepper
  • 1/2 Tsp Turmeric Powder
  • 1 Tbsp Coriander Powder
  • 1 Tsp Kashmiri Chili Powder
  • 20 Curry Leaves
  • Water as needed
  • Chopped 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 one minute, these will 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, 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, 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.
  • 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 15-20 minutes, the potatoes will be cooked, the water will be evaporated and the curry will be ready.
  • Add the fresh coriander, mix well, adjust the salt, and serve!


There are so many notes and modifications I want to add to this recipe, I could almost write a book only for this one!
Starting from the top, if you want to lower the calories, you can use half the quantity of oil and cook on a low flame most of the time, so that you have the time to coat everything properly, without burning the spices. If you choose this option, it may be better to use a smaller, but taller pan, so as to ‘keep the oil together’.
If you do not like chunks of ginger and garlic (or don’t have fresh ones at home) you can substitute them with ginger and garlic pastes. As all brands of pastes have different strengths in flavor, you may need to find your happy spot quantity-wise, but when I substitute at home I use one teaspoon of paste each and it works well.
For this recipe, I prefer to use crushed black pepper, rather than powdered black pepper, but if you do not have it, go for powdered and halve the portion, as the powder spreads much more and works out to taste stronger for some reason.
I like the flavor and color Kashmiri Chili Powder offers, but regular red chili powder can be used instead; Kashmiri Chili Powder is a bit milder, but offers a fantastic color to the food, so if you are using a different chili powder, which is stronger in taste, but doesn’t color food as much, be mindful! Adjust Chili powder to taste in this recipe, so if your happy spot is 1/8 tsp of Kashmiri Chili Powder... then use that much!
Do not burn the curry leaves! I repeat: do not burn the curry leaves! I say this from experience... they do not taste good!
Depending on the size you chop the potatoes you may need a bit less or a bit more water, again… trial and error I am afraid! Start with half a cup on a low flame and check on the curry as it cooks. If you need to add a bit more, do so slowly; if you add too much, remove the lid and, once the spicy potatoes are nearly cooked, put the flame on high and keep on mixing - this will allow the water to evaporate quickly and get the curry to a more ‘dry’ format before overcooking the potatoes.
My Father-In-Law HATES fresh coriander… and I know there are many of you out there (secret club?)! I know it can be quite strong in flavor (which I love) so use it as you prefer; if your preference is no-coriander-in-my-life then do not add it, if you are more an all-you-can-eat-coriander kind of person, feel free to add more of it.
Why not serve it with thinly-chopped onions dressed with a drizzle of lemon juice, pickle, and chapati!


Calories: 217kcal | Carbohydrates: 20g | Protein: 3g | Fat: 15g | Saturated Fat: 1g | Sodium: 16mg | Potassium: 431mg | Fiber: 3g | Sugar: 2g | Vitamin A: 337IU | Vitamin C: 119mg | Calcium: 57mg | Iron: 1mg
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This opening statement, this blog… they have been a long time coming. 


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As any well-respected story, this is how it starts… 


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