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Indian potato curry recipe

Perfect Indian Potato Curry

Elle
30-Minute Easy Authentic Recipe with Pantry Staples!
5 from 11 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine Indian
Servings 4 portions
Calories 184 kcal

Ingredients
 
 

  • 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

Instructions
 

  • 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!

Notes

For a Southern Indian flair, you can use coconut oil instead of sunflower oil. As an alternative, you can also follow the recipe as it is, then, just before serving, warm up ½ tablespoon of coconut oil and lightly pan fry the curry in it. 
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.
If using red chili powder instead of Kashmiri chili powder, then make sure to adjust the amount, as 1 teaspoon of red chili powder is so much hotter than the Kashmiri variety. 
Serve this potato curry with any Indian bread, such as parathas, methi, bathure, or fragrant basmati rice. 
Store in an air-tight container in the fridge for up to four days. 
To reheat, either do so in the microwave or in a pan by warming up some oil in it, then moving the heat to medium and warming up the curry until piping hot. 

Nutrition

Calories: 184kcalCarbohydrates: 27gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 56mgPotassium: 597mgFiber: 5gSugar: 3gVitamin A: 417IUVitamin C: 127mgCalcium: 66mgIron: 2mg
Keyword potato curry, vegan curry recipes, vegan potato curry
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