Potato Curry
Indian-Pakistani aloo curry — potatoes simmered in a spiced tomato-onion gravy. Comfort food that's vegetarian, cheap, and surprisingly satisfying. Best with roti, naan, or rice. Better the next day.
Prep Time
10 min
Cook Time
30 min
Servings
6
Calories
215 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Potato3 medium
- Onion1 ½ medium
- Tomato3 medium
- Ginger1 ½ tsp
- Garlic4 ½ cloves
- Garam Masala1 ½
- Coriander Powder1 ½
- Salt1 ½ tsp
- Oil3 tbsp
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Potato3 medium
- Onion1.5 medium
- Tomato3 medium
- Ginger1.5 tsp
- Garlic4.5 cloves
- Garam Masala1.5
- Coriander Powder1.5
- Salt1.5 tsp
- Oil3 tbsp
Instructions
- 1
Peel and cube 4 medium potatoes (Yukon gold or red — they hold their shape) into 1-inch pieces.
- 2
Heat 3 tablespoons of oil in a heavy pot. Add 1 teaspoon cumin seeds, sizzle 10 seconds. Add 1 sliced onion, cook 8 minutes until golden brown.
- 3
Add 1 tablespoon ginger-garlic paste, cook 1 minute. Add 2 chopped tomatoes (or 1 cup tomato puree), 1 teaspoon turmeric, 1 teaspoon red chili powder, 1.5 teaspoons coriander powder, 1 teaspoon cumin powder, 1.5 teaspoons salt. Cook 5-7 minutes until the masala thickens and oil separates.
- 4
Add the cubed potatoes. Stir to coat in the masala. Cook 3-4 minutes.
- 5
Add 2 cups of water. Bring to a boil, then reduce heat to medium-low. Cover and simmer 15-18 minutes until potatoes are fork-tender.
- 6
Finish with 1 teaspoon garam masala and a handful of chopped cilantro. Serve with roti, naan, basmati rice, or just bread for a simple meal.
Watch how to make Potato Curry
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💡 Expert Tips
- 1.Yukon gold or red potatoes. They hold their shape in curry. Russet potatoes fall apart.
- 2.Cube uniformly. 1-inch pieces cook evenly. Different sizes give uneven results.
- 3.Brown onions properly. 8 minutes minimum for the sweet caramelized base.
- 4.Oil separation cue. When you see oil bubbling at edges of masala, spices are bloomed and ready.
🔬 Why It Works
Potato curry succeeds because potatoes have a neutral flavor that takes well to the spiced masala. The technique is standard North Indian: aromatics in oil, deeply browned onions, ginger-garlic, bloomed spices, tomato base, then the main vegetable simmered until tender. The starches in the potato slightly thicken the gravy as it cooks, creating the right consistency. Garam masala at the end provides the warm aromatic finish.
Frequently Asked Questions
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Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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