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Potato Curry

  • Author: Pallavi Gupta
  • Total Time: 1 hour
  • Yield: 3-4 1x


Potato Curry is a staple in any Indian house – everyone has their special go to recipes which came from mothers or aunts. This one is a simple recipe that tastes fantastic with steamed rice.



for the curry masala paste:

  • 3 cloves garlic
  • 2 tsp grated ginger (fresh)
  • 1 dried red chili
  • 2 tbsp cumin seeds
  • 2 tbsp coriander seeds
  • 1 small piece of cinnamon
  • 1/2 tsp turmeric
  • 1 or 2 tbsp 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 water
  • 3/4 cup tomato puree
  • 2 tbsp curry masala paste (see above for recipe)
  • 1 bay leaf
  • 2 tbsp vegetable oil
  • a few curry leaves
  • 1/4 cup chopped fresh cilantro
  • 1 dried red chili
  • 1 green cardamom, lightly smashed


Masala paste:

  1. Dry roast cumin, coriander and cinnamon in a pan for a few minutes or till the spices become fragrant.
  2. Add all the ingredients in a blender and and grind with a little water to form a paste.


  1. In a deep, heavy bottom pan or in a wok heat oil.
  2. Add onions and some salt and cook till the onions start to get transparent.
  3. Add curry leaves, bay leaf, red chili & cardamom, stir for a few seconds.
  4. Add the potatoes and continue to cook for a couple of minutes.
  5. Add the curry masala paste and stir till the potatoes are coated with the masala evenly.
  6. Add water and continue to stir.
  7. Let the water come to a boil – then add tomato puree and cilantro. Stir to mix properly.
  8. Cover and cook on low till the potatoes are cooked through – about 20 minutes.
  9. Remove the bay leaves before serving. Serve the potato curry over steamed rice or with some naan.
  • Prep Time: 20 mins
  • Cook Time: 40 mins
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