Potato Curry
Potato Curry
5 from 26 votes
An easy one-pot potato curry packed with so many flavours. Soft, tender potatoes slathered in a spicy, onion masala. If you want a delicious dinner on the table in no more than an hour, then this recipe is perfect.
Aloo Masala

Potato curry is a hearty and flavorful dish that brings together the comforting warmth of potatoes with a rich blend of spices.

Originating from the Indian subcontinent, potato curry, also known as “aloo curry,” is a staple in many households and a favorite at gatherings and celebrations. Despite its complex flavors, this recipe is surprisingly simple to make, making it perfect for both beginner and seasoned cooks alike.

The recipe features a delightful combination of tender potatoes, aromatic onions, juicy tomatoes, and a medley of spices like chili powder, turmeric, and garam masala, all cooked to perfection in a fragrant curry base.

Whether served as a main or a side dish, potato curry promises to satisfy your cravings for comfort food with its hearty texture and satisfying taste.

While some may find Indian cuisine intimidating, this potato curry recipe is accessible and easy to follow, making it a great introduction to the world of Indian cooking.

With just a handful of ingredients and straightforward instructions, you can whip up a delicious batch of potato curry that will impress your family and friends.

Expert Tip: Don’t skimp on the garnishes! Fresh coriander leaves and a squeeze of lemon juice add brightness and freshness to the finished dish, elevating its flavor and presentation.

Ingredients

  • Potatoes: Potatoes form the hearty base of this dish, providing a satisfying texture and a mild, earthy flavor. They absorb the delicious spices and curry flavors, making each bite of potato curry a delightful experience.
  • Oil: Oil is used for sautéing the onions and spices, imparting richness and depth of flavor to the dish. It helps to evenly coat the ingredients and ensures that they cook to perfection.
  • Onions: Onions add sweetness and depth to the curry, balancing out the heat from the spices. When cooked, they become soft and translucent, melding seamlessly with the other ingredients to create a flavorful base for the curry.
  • Tomatoes: Tomatoes contribute tanginess and acidity to the curry, enhancing its overall flavor profile. They break down during cooking, creating a luscious sauce that coats the potatoes and infuses them with savory goodness.
  • Chilli Powder: Chilli powder adds a kick of heat to the curry, providing warmth and intensity to each bite. It also lends a vibrant red color to the dish, making it visually appealing.
  • Salt: Salt enhances the natural flavors of the ingredients and helps to balance the spiciness of the curry. It is essential for seasoning the dish and bringing all the flavors together harmoniously.
  • Turmeric Powder: Turmeric powder adds a beautiful golden hue to the curry and imparts a subtle earthy flavor. It is prized for its antioxidant properties and adds depth to the overall taste profile of the dish.
  • Garam Masala: Garam masala is a fragrant spice blend that adds warmth and complexity to the curry. It typically includes a mix of spices such as cumin, coriander, cinnamon, and cloves, infusing the dish with aromatic flavors.
  • Cumin Seeds (Jeera): Cumin seeds are toasted in oil at the beginning of the cooking process, releasing their nutty aroma and enhancing the overall flavor of the curry.
  • Dried Fenugreek Leaves (Methi): Dried fenugreek leaves impart a distinctive flavor to the curry, with hints of bitterness and sweetness. They add depth and complexity to the dish, elevating its taste to new heights.
  • Green Chillies: Green chillies provide a fresh, spicy kick to the curry, adding brightness and heat to each mouthful. Adjust the quantity according to your spice preference for a milder or hotter curry.
  • Coriander: Fresh coriander leaves are used as a garnish, adding a pop of color and freshness to the finished dish. They provide a bright, herbaceous flavor that complements the spices and elevates the overall presentation of the curry.

Expert Tip: For a creamier texture, you can add a splash of coconut milk or cream to the curry towards the end of cooking. This adds richness and depth to the dish, making it even more indulgent and satisfying.

Serving Suggestions

  • Serve the potato curry hot, straight from the pan, for the most flavorful experience.
  • Accompany the curry with freshly made naan bread or steamed rice to soak up the delicious sauce.
  • Garnish each serving with a sprinkle of fresh coriander leaves for a burst of color and flavor.
  • Pair the potato curry with a cooling cucumber raita or tangy mango chutney to balance out the heat of the spices.
  • For a complete meal, serve the curry alongside other Indian dishes such as tadka dal, kofta biryani, or chicken tikka masala.

Expert Tip: To enhance the flavor of the curry, toast the spices in oil before adding the onions and tomatoes. This helps to release their natural oils and intensify their aroma and flavor.

Frequently Asked Questions

Can I use other vegetables in this curry?

Yes, feel free to customize the recipe by adding your favorite vegetables such as carrots, peas, or bell peppers. Adjust the cooking time accordingly to ensure that all the vegetables are cooked to perfection.

Is this curry spicy?

The level of spiciness can be adjusted according to your preference by varying the quantity of green chillies and chilli powder used. Start with a smaller amount and add more spice gradually, tasting as you go, until you reach your desired level of heat.

Can I make this curry ahead of time?

Yes, potato curry can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days, or freeze it for longer storage. Reheat gently on the stove or in the microwave until heated through before serving.

Can I use different potatoes for this recipe?

Yes, you can use any variety of potatoes for this recipe. However, keep in mind that different types of potatoes have varying textures and flavors, which may affect the final outcome of the dish. Yukon Gold, Russet, or red potatoes are all good options.

Is it necessary to garnish the curry with coriander?

Garnishing with coriander adds freshness and flavor to the dish, but it is not essential. If you don’t have coriander on hand or if you’re not a fan of its taste, feel free to omit it or substitute with parsley or basil.

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Aloo Masala

Potato Curry

by Nabeela Kauser
An easy one-pot potato curry packed with so many flavours. Soft, tender potatoes lathered in a spicy, onion masala. If you want a delicious dinner on the table in no more than an hour, then this recipe is perfect.
5 from 26 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Main Course
Cuisine Indian, Pakistani
Servings 4
Calories 253 kcal

Ingredients

  • 500 g Potatoes
  • 50 ml Oil
  • 2 Onions
  • 3 Tomatoes
  • 1 tsp Chilli Powder
  • 1 tsp Salt
  • 1 tsp Turmeric Powder
  • 1 tsp Garam Masala
  • 1 tsp Cumin Seeds Jeera
  • 2 tsp Dried Fenugreek Leaves Methi
  • 2 Green Chillies
  • 100 ml Water
  • Coriander

Instructions

  • Heat oil in a pan and sauté cumin seeds for a few minutes until fragrant,
  • Add the diced onions and cook on medium heat for 4-5 minutes until softened.
  • While the onions are cooking chop the tomatoes then add to the pan before cooking for 3-4 minutes until the tomatoes are soft.
  • Add chilli powder, salt, and turmeric powder then cook the spices for a few minutes – add 2 tablespoons of the water to ensure that the spices do not burn and to give a more intense colour.
  • While the spices are cooking peel and chop the potatoes then add to the pan along with the water and cook for 15-20 minutes.
  • Add the dried fenugreek leaves, chopped green chillies, and garam masala and cook for 2-3 minutes.
  • Garnish with fresh coriander.
  • Serve immediately with fresh homemade naan.

Video

Notes

Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 253kcalCarbohydrates: 33gProtein: 4gFat: 12gSaturated Fat: 1gTrans Fat: 0.05gSodium: 681mgPotassium: 857mgFibre: 6gSugar: 7gVitamin A: 927IUVitamin C: 44mgCalcium: 45mgIron: 2mg
Keyword Aloo, Cooking, Curry, Food, Indian, Potato, Recipe
Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!

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Latest comments (7)

Nabeela Kauser

Hi Shane,

I’m glad you enjoyed my recipe. If it is too spicy, you can always reduce the amount of chilli. 🙂

Melodicaudiophile@gmail.com

5 stars
Erm I don’t think you know anything

1kg = 1000g

2kg is then equal to 2000g

Divide this then by 500g

2000g/500g = 4 500g bags make 2kg

Cook with Nabeela

Hi, I'm Nabeela!

I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.

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