Indian Potato Curry Recipe
A simple and comforting Indian Potato Curry made with tender potatoes, tomatoes, onions, garlic, ginger, and warm Indian spices. This inexpensive curry is naturally vegan and perfect for an easy weeknight dinner.
Servings: 4 cups
Calories: 214kcal
Cost: $5
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
Serving: 1cup | Calories: 214kcal | Carbohydrates: 41g | Protein: 6g | Fat: 4g | Fiber: 7g | Sugar: 6g | Vitamin A: 404IU | Vitamin C: 50mg | Calcium: 50mg