This easy Potato Curry Recipe is one of those comforting meals you can make with a few simple pantry ingredients. Tender potatoes simmer in a flavorful onion-tomato sauce with warm Indian spices to create a cozy, satisfying curry that is perfect for busy weeknights.
It is inexpensive, naturally vegan, and made without any complicated ingredients. Serve this Indian Potato Curry with rice, roti, naan, or even toasted bread for an easy meal the whole family can enjoy. I love eating it with jeera rice and a side of masala papad and masala chaas... for a easy weeknight dinner.
Similar to Aloo Vindaloo, Dum Aloo and Aloo Matar, this potato curry is Indian spiced. For dry potato stir-fry recipes, we love Batata Bhaji, Air Fryer Aloo Gobi and Aloo Palak.
Ingredients You’ll Need
Potatoes: Use Yukon Gold or another yellow potato for a creamy texture and good flavor. Russet potatoes also work well.
Peas: Peas add sweetness and texture to this everyday curry. Use frozen peas for convivence. (optional)
Onion and tomatoes: These create the flavorful base for the curry. I like ready made tomato puree but fresh tomatoes or canned diced tomatoes can also be used.
Ginger and garlic: Freshly minced ginger and garlic add warmth and depth.
Indian spices: Turmeric, cumin seeds, red chili powder and garam masala give the potato curry its classic flavor. I add dried fenugreek leaves (kasuri methi) for restaurant style earthy taste.
Green chili: Add one if you enjoy a little heat. You can skip it for a mild curry.
Oil: Use your favorite cooking oil. Typically we use coconut oil or peanut oil in Indian everyday cooking. For intense flavors, try mustard oil.
Fresh cilantro and lemon juice: A handful of chopped cilantro and lemon juice adds freshness at the end.
How to Make Potato Curry
Start by heating oil in a large skillet or saucepan. Add cumin seeds and let them sizzle for a few seconds. Then add chopped onion and cook until softened and lightly golden.
Add the ginger, garlic, and green chili. Cook for another minute until fragrant.
Next, add the chopped tomatoes, turmeric, garam masala, kasuri methi and salt. Cook until the tomatoes soften and the mixture becomes thick and flavorful.
Add the potatoes and peas. Stir well so they are coated with the spiced tomato mixture.
Pour in water, cover, and simmer until the potatoes are fork-tender. Stir occasionally and add a splash of water if the curry becomes too thick.
Finish with fresh lemon juice and fresh cilantro. Taste and adjust the salt or spice level as needed.
The result is a simple, hearty Indian potato curry with tender potatoes and a flavorful sauce.
What to Serve With Potato Curry
There are so many easy ways to serve this curry.
For a traditional meal, serve it with steamed basmati rice, jeera rice, roti, or naan. You can also spoon it over quinoa for a simple grain bowl.
If you prefer a thicker curry, reduce the amount of water and let the potatoes simmer uncovered toward the end. For a more saucy curry, add a little extra water or vegetable broth.
Recipe Tips
Cut the potatoes evenly. Similar-sized pieces will cook at the same rate.
Don't rush the onion. Cooking the onion until softened and lightly golden gives the curry a deeper flavor.
Adjust the consistency. Potato curry can be thick and scoopable or more saucy. Simply adjust the amount of water.
Make it spicy or mild. Green chili and red chili powder can be adjusted to suit your taste.
For meal prep: Store leftover curry in an airtight container in the refrigerator for up to 3–4 days. The flavors often become even more delicious the next day.
Is potato curry vegan?
Yes. This recipe is naturally vegan as written. Use a plant-based oil and serve it with rice or another vegan accompaniment.
Can I make potato curry without tomatoes?
Yes. You can make a tomato-free version using yogurt or coconut milk, depending on the style of curry you prefer.
What potatoes are best for curry?
Yukon Gold, yellow potatoes, and russet potatoes all work well. Yukon Gold potatoes hold their shape while becoming tender and creamy.
Can I make potato curry ahead of time?
Absolutely. Potato curry reheats well, making it a convenient meal-prep recipe for busy weekdays.
Quick Summary
This easy Potato Curry Recipe turns inexpensive potatoes into a flavorful and comforting meal using everyday ingredients and simple Indian spices. It is vegan, gluten-free, budget-friendly, and perfect for serving with rice, roti, or naan.
More Curry Recipes
- Sprouts Curry Recipe
- Instant Pot Chole Masala
- Shahi Paneer
- Vegetable Curry
- Lobia Masala - Indian Black Eyed Peas Curry
- Indian Jackfruit Curry with Coconut Milk
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📖 Recipe
Indian Potato Curry Recipe
Equipment
Ingredients
- 1½ lbs potatoes peeled and cut into bite-size pieces
- ½ cup peas fresh or frozen, optional
- 1 tablespoon oil Try mustard oil for earthy flavors
- 1 teaspoon cumin seeds
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 green chili finely chopped, optional
- ½ cup tomato puree
- ½ teaspoon Turmeric Powder
- 1 teaspoon garam masala
- ½ teaspoon red chili powder or to taste
- 1 teaspoon dried fenugreek leaves kasuri methi
- 1½ cups water
- 2 tablespoons fresh cilantro chopped
- 1 Tablespoon lemon juice
Instructions
Stove top Instructions
- Heat oil in a large skillet or saucepan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
- Add chopped onion and cook until softened and lightly golden. Add ginger, garlic, and green chili. Cook for 1 minute.
- Add tomatoes, turmeric, garam masala, kasuri methi and salt. Cook until the tomatoes soften and the mixture becomes thick.
- Add the potatoes and peas and stir well to coat them with the spice mixture. Add water and bring to a gentle boil.
- Cover and simmer for 15–20 minutes, or until the potatoes are fork-tender. Stir occasionally.
- Remove the lid and simmer for a few additional minutes if you prefer a thicker curry.
- Stir in lemon juice and fresh cilantro. Taste and adjust salt or spice as needed. Serve hot with rice, roti, or naan.
Instant Pot Potato Curry Instructions
- Turn on Sauté mode and heat the oil. Add cumin seeds, followed by onion, ginger, garlic, and green chili. Cook until the onion softens. Add tomatoes, turmeric, garam masala, kasuri methi, salt, peas and potatoes, then stir well.
- Add 1 cup water and deglaze the pot, scraping up any browned bits. Seal the lid and pressure cook on High for 5 minutes. Let the pressure release naturally for 5 minutes, then carefully perform a quick release.
- Stir in lemon juice and fresh cilantro. If the curry is too thin, use Sauté mode for a few minutes to reduce the sauce.
Notes
Why You’ll Love This Potato Curry
- Easy to make with everyday ingredients
- Budget-friendly and naturally vegan
- One-pot comfort food
- Ready without a long list of spices
- Delicious with rice, roti, or naan
- Great for a quick weeknight dinner
- Naturally gluten-free when served with rice
Nutrition
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