Potato curry for chapathi | Easy potato curry recipe

Indian cuisine is full of vegetarian recipes which can be both simple and elaborate. Indian curries are Aloo curry or potato curry is a simple recipe which can be dry (sookhi sabzi) like a great side dish. Bombay potatoes or potato fry, jeera aloo are served with Indian breads like poori. It can also be in a tomato curry recipe or gravy form. We call it as ras wali / tari wali sabzias we say in Hindi which can be eaten with rice, kachori. The below curry is the latter, just a good old potato masala. This is my go-to recipe when I am lazy to cook even a dal fry. Sometimes you are just too tired to cook dinner.

This is the easiest of Indian curry recipes which can be cooked on a tight budget. Most amateur cooks, bachelors can cook it. It is much healthier than a takeaway. It is great with Indian flatbreads like chapati, tandoori roti, vegan naan or white rice like steamed basmati rice. What more do you need on a weeknight. There are many variations to it. You may add onions or market based tomato paste if you do not have fresh tomatoes. Make a no onion no garlic recipe by omitting garlic in the below recipe. Add green peas if you want so some soya nuggets as a variation.

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• Ingredients
• Related recipes
• How to make potato curry?
• Vegan potato curry | Indian potato curry recipe

Equipment

• Blender
• Deep saucepan/ pot
• Chopper

Ingredients

1. Oil
2. Ginger garlic
3. Tomato puree
4. curry powder
5. Red chili powder / paprika / cayenne pepper 
6. Potatoes (boiled)
7. water
8. Salt as per taste
9. Cilantro / coriander leaves for garnish optional

refer to recipe card for details.

Related recipes

Here are some great curry recipes similar to the above recipe.

• Aloo Gobi masala - Potato cauliflower curry
• Aloo beans-simple beans and curried potatoes
• Methi aloo - fenugreek leaves and potato curry
• Baingan aloo - Simple aubergine with potatoes
• aloo matar -peas and potato curry
• singhi aloo - moringa and potato curry

How to make potato curry?

1. Heat oil in a pan and add ginger and garlic to it. Let it cook for few minutes. Optionally you may add a teaspoon of cumin seeds at this step. 

2. Add fresh tomato puree when ginger-garlic is nicely toasted.

4. Add curry powder and red chilli powder.

5. If you do not have curry powder, you may use a mix of turmeric powder, coriander powder and garam masala. Keep stirring until the spices are mixed well.

6. Add water. Let it come to a boil.

7. Now, add boiled potatoes to it.Allow it to come to bowl and let it simmer for 15 minutes. Garnish with chopped cilantro optionally.

• Serve hot with bread or rice.

Variations

• You can make this recipe in an instant pot or a pressure cooker, refer to our instant pot potato curry post.
• There are no surprises here. Just boil some potatoes while you unwind. Add to the sauce. Serve hot with roti or rice.
• You may add whole spices like cumin, pepper, coriander seeds or add a teaspoon garam masala powder to the gravy as per your choice. Add a handful of fenugreek leaves or kasuri methi once the curry is ready for best results. If you like it spicy, add some green chilies to the tempering.
• Use a ginger-garlic paste instead of chopped fresh ginger and garlic if you have it handy.
• South Indian style: You can add fenugreek seeds, mustard seeds. Add curry leaves generously add asafoetida or heeng . If you cook it longer or reduce water, you can make the dry curry or aloo sabzi. If you do choose to add heeng once tempering splutters. The curry will not be gluten-free.
• If you want to make it vegetarian, add ghee in tempering instead of oil.
• You may add a spoonful of besan/chickpea powder to this curry or lentil flour. This variation is more protein rich. Gives it a great base. Chickpea flour gives it a great taste.
• You can also add 2 spoons of yogurt if vegetarian or nut paste/ coconut milk if vegan. This gives it a  great texture.

You can enjoy this curry, with rice recipes like jeera rice, lemon rice, green garlic rice or veg fried rice. It is easy, tastes great ,although it has minimal ingredients. Easy when you are stuck with less ingredients at home too.

Substitution

You can make the curry with any kind of potato - Yukon gold, purple, russet or even new potatoes. You can also use sweet potatoes for this curry. However, adjust spices to suit your palate as sweet potatoes are sweeter. Also, cooking time varies with the variety of potato/ sweet potato.

• You can also cook them raw but that takes longer. Best to pressure cook in an instant pot or traditional pressure cooker, when you are using raw ones.
• You may also steam potatoes, earlier in the day. Use a fork so that it softens soon.

Storage

You can store this curry in an air tight jar in refrigerator for 1-2 days.

FAQs

Conclusion: delicious potato curry is a life saver whether you like a potato gravy or dry potato curry. Serve it with anything you like white rice, brown rice, roti or just plain bread. Simple pleasures which fill your mealtime with great taste.