Potato Curry
- Total Time: 60 minutes
- Yield: 3-4 servings 1x
Description
This simple and flavorful Potato Curry is a beloved staple in Indian households, perfect when paired with steamed rice.
Ingredients
for the curry masala paste:
- 3 cloves garlic
- 2 tsp (10 ml) grated ginger (fresh)
- 1 dried red chili
- 2 tbsp (30 ml) cumin seeds
- 2 tbsp (30 ml) coriander seeds
- 1 small piece of cinnamon
- 1/2 tsp turmeric
- 1 or 2 tbsp (15-30 ml) water
rest of the ingredients:
- 3 large potatoes, peeled and diced into bite size pieces
- 2 medium onions, diced into small pieces
- 3 1/2 cups (840 ml) water
- 3/4 cup (180 ml) tomato puree
- 2 tbsp (30 ml) curry masala paste (see above for recipe)
- 1 bay leaf
- 2 tbsp (30 ml) vegetable oil
- a few curry leaves
- 1/4 cup (60 ml) chopped fresh cilantro
- 1 dried red chili
- 1 green cardamom, lightly smashed
Instructions
- Dry roast the cumin seeds, coriander seeds, and cinnamon in a pan over medium heat for a few minutes until the spices become fragrant.
- Add the roasted spices to a blender along with garlic, ginger, dried red chili, turmeric, and a little water. Blend to form a smooth paste.
- Heat vegetable oil in a large pan over medium heat. Add the chopped onion and sauté for 8-10 minutes until soft and translucent.
- Add the prepared masala paste to the onions and cook for 5 minutes, stirring frequently, until the oil starts to separate from the masala.
- Add the chopped tomatoes and cook for another 5 minutes until the tomatoes are soft.
- Add the cubed potatoes and stir to coat them with the masala. Add enough water to cover the potatoes, season with salt, and bring to a boil.
- Reduce the heat to low, cover the pan, and simmer for 20-25 minutes until the potatoes are tender and the curry has thickened.
- Garnish with fresh cilantro before serving. Serve hot with steamed rice.
Notes
- For a spicier curry, add more dried red chilies.
- You can store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or in the microwave.
- If you prefer a thicker curry, mash some of the potatoes with the back of a spoon.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4
- Sodium: 400
- Fat: 8
- Carbohydrates: 45
- Fiber: 6
- Protein: 5
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
- Malaysian Potato and Chicken Curry
- Quick Chicken Curry
- Pumpkin Masala Curry
- Dhingri Matar – Creamy Indian Mushroom and Pea Curry
Frequently Asked Questions
Why dry-roast the spices before blending the masala paste?
Dry-roasting the cumin seeds, coriander seeds, and cinnamon in a dry pan until fragrant activates their volatile oils and deepens their flavor before blending with the garlic, ginger, chili, and turmeric. This step gives the homemade masala paste its toasted, complex base that pre-ground spices can’t replicate.
How do I know when the masala paste is cooked enough with the onions?
The recipe gives a specific visual cue: cook the masala paste with the onions for 5 minutes “until the oil starts to separate from the masala.” That visible pool of orange-red oil appearing around the edges means the raw spice taste has cooked out and the paste is ready for the tomatoes.
How can I thicken the curry if it seems too thin?
The notes specifically suggest mashing some of the potatoes with the back of a spoon directly in the pot. Since the potatoes have been simmering for 20–25 minutes and are tender, mashing a portion releases starch that thickens the curry without adding any extra ingredient. 
