Potato Curry Recipe

Introduction

This flavorful Potato Curry is a comforting and aromatic dish that highlights tender Yukon Gold potatoes simmered in a spiced tomato sauce. It’s a simple recipe perfect for a satisfying vegetarian meal that pairs well with rice or flatbread.

Ingredients

• 1 1/2 lbs Yukon Gold potatoes
• 3 tbsp ghee (or vegetable oil)
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/4 tsp asafoetida (See Note 1)
• 10 curry leaves
• 1 medium red onion (diced)
• 1 inch piece fresh ginger (minced)
• 2 tomatoes (diced)
• 2 small green chiles (See Note 2)
• 1/2 tsp ground turmeric
• 1/2 tsp ground chili powder (See Note 3)
• 1/2 tsp kosher salt
• 2 tbsp cilantro (chopped)

Instructions

1. Step 1: In a large saucepan over high heat, add potatoes to boiling water and cook until just tender, about 15 minutes. Drain and set aside to cool.
2. Step 2: In the same pot or a deep skillet, heat ghee or oil over medium-high heat. Add mustard and cumin seeds and cook until they pop, about 1 minute.
3. Step 3: Add asafoetida and curry leaves to the pot, cooking for another 1 minute. Then add the diced onion and fry for 5 minutes until translucent.
4. Step 4: Stir in the diced tomatoes, minced ginger, chopped green chiles, turmeric, chili powder, and salt. Cook for 3 minutes to blend the flavors.
5. Step 5: Break the cooled potatoes into bite-sized pieces by hand and add them to the pot. Toss to coat the potatoes with the spice mixture, cover, and cook for 5 minutes.
6. Step 6: Serve the curry hot, garnished with chopped cilantro on top.

Tips & Variations

• To reduce heat, remove the seeds from the green chiles before adding them.
• Substitute ghee with vegetable oil for a vegan version.
• Add a splash of coconut milk at the end for a creamier texture.
• Use red potatoes or russets if Yukon Golds are unavailable, adjusting cooking time as needed.

Storage

Store leftover potato curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if it has thickened. This curry can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is asafoetida and can I omit it?

Asafoetida is a pungent spice often used in Indian cooking to enhance flavor and aid digestion. If you don’t have it, you can omit it or substitute with a pinch of garlic powder, but the curry will have a slightly different taste.

Can I make this curry spicier or milder?

Yes, adjust the number of green chiles and the amount of chili powder to your preference. For less heat, remove the seeds from the chiles or reduce the chili powder. For more heat, add extra chiles or a pinch of cayenne pepper.

Potato Curry Recipe

Print Recipe

★★★★★

5 from 102 reviews

This flavorful Potato Curry recipe features tender Yukon Gold potatoes simmered in a spiced blend of mustard seeds, cumin, curry leaves, and aromatic spices. Cooked on the stovetop with ghee for rich depth, it’s a comforting and vibrant Indian-inspired dish perfect as a side or light main.

• Author: Felix
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 1/2 lbs Yukon Gold potatoes
• 1 medium red onion, diced
• 2 tomatoes, diced
• 1 inch piece fresh ginger, minced
• 2 small green chiles
• 10 curry leaves
• 2 tbsp cilantro, chopped

Spices and Seasonings

• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/4 tsp asafoetida
• 1/2 tsp ground turmeric
• 1/2 tsp ground chili powder
• 1/2 tsp kosher salt

Oils and Fats

• 3 tbsp ghee (or vegetable oil)

Instructions

1. Cook Potatoes: In a large saucepan over high heat, add potatoes to boiling water and cook until just tender, approximately 15 minutes. Drain the potatoes and set aside to cool.
2. Prepare Tempering: Using the same pot or a deep skillet, heat ghee or vegetable oil over medium-high heat. Add mustard seeds and cumin seeds, cooking them until they begin to pop, about 1 minute. Then add asafoetida and curry leaves and cook for an additional 1 minute to release their flavors.
3. Sauté Aromatics: Add the diced onion to the pot and fry for 5 minutes until the onion turns translucent, stirring occasionally to prevent burning.
4. Add Tomatoes and Spices: Stir in diced tomatoes, minced ginger, green chiles, turmeric, chili powder, and kosher salt. Cook this mixture for 3 minutes, allowing the tomatoes to soften and spices to blend.
5. Combine Potatoes and Cook: Break the cooled potatoes into smaller chunks with your hands and add them to the pot. Toss well to coat the potatoes evenly with the spiced mixture. Cover the pot and cook for 5 minutes on medium heat to let the flavors meld.
6. Garnish and Serve: Remove from heat and sprinkle chopped cilantro on top. Serve hot as a side or main dish.

Notes

• Asafoetida: Asafoetida adds a unique umami flavor and is common in Indian cooking, especially in lentil dishes and vegetable curries.
• Green Chiles: Adjust the quantity based on your heat preference. Removing the seeds reduces spiciness.
• Chili Powder: Use mild or hot chili powder according to desired spice level.

Keywords: Potato curry, Indian potato recipe, spiced potato curry, vegetarian curry, Indian cuisine