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+ servings
Indian potato curry recipe

Easy Potato Curry Recipe

30-Minute Recipe, Vegan and Weight-Loss Friendly
5 from 7 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine Indian
Servings 4 portions
Calories 184 kcal


  • 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!


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’.
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 1/2 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.
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 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: 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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