How to Make Potato Curry

Updated on April 20, 2019
ShailaSheshadri profile image

Cooking is one of my passions. Though I am working, I make nutritious and tasty food at home. I use minimal oil and no artificial colors.

Potato curry
Potato curry
Potato curry served with Fenugreek Leaf Thepla
Potato curry served with Fenugreek Leaf Thepla

Potato Curry Is Delicious and Flavorful!

Potato is my life-saver! I always store potatoes at home and use them in many different recipes. I have several different potato curries that I enjoy making, as well.

Potatoes are not only nutritious, but they are delicious, as well. They have no fat, sodium, or cholesterol. Also, they are rich in fiber, antioxidants, potassium, and vitamin C.

Potato curry, which I am showing you here, is smooth, silky, colorful, and flavorful. It is a versatile side dish that you can serve with either rice or flatbread. All you need in order to make this curry are onions, potatoes, and spices. I served this yummy side dish with fenugreek leaf flatbread (Methi Thepla). The combination was fantastic!

Cast your vote for Potato Curry

Cook Time

Prep time: 15 min
Cook time: 15 min
Ready in: 30 min
Yields: Serves 4 people

Ingredients

  • 2 cups potatoes, peeled and cubed
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • 2 tablespoons fresh coriander leaves, finely chopped, for garnishing
  • 2 teaspoons oil
  • 1/4 teaspoon turmeric powder
  • 2 green chilies, not so hot variety, slit
  • 2 pinches hing (asafoetida powder)
  • 1/4 teaspoon coriander powder
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon red chili powder
  • 1/4 teaspoon garam masala powder, available in Indian stores
  • 8 curry leaves
  • 1/2 teaspoon salt, or to taste
  • 1/3 teaspoon sugar, optional, to balance the taste
Potato curry
Potato curry

Instructions

  1. Wash the potatoes. Peel them, and cut them into 1-cm cubes. Immerse them in water. Drain them. This step washes away the extra starch in the potato cubes.
  2. Cook the potato cubes adding very little water. I cooked them in a pressure cooker.
  3. Once cooked, allow the potato cubes to cool. Mash about 1/3 of the cubes (this will help thicken the gravy). Set aside.
  4. Heat oil in a deep-bottomed pan. Throw in the mustard and cumin seeds. Let them crackle. Add curry leaves, chopped onions, and slit green chilies. Saute until onions turn pinkish.
  5. Add chopped tomatoes. Saute them for 2-3 minutes. Next, add 2 cups of water and some salt. Cover the pan, and cook for 5-6 minutes or until tomatoes get slightly mashed.
  6. Add potatoes, all the spice powders, sugar, and remaining salt. Thoroughly mix and cook for 2 minutes.
  7. Add 1-2 cups of water, depending on the desired consistency. I like to keep it a bit thinner than semi-solid consistency, but not runny.
  8. Boil the mixture for 2 minutes. Turn off the heat. Add freshly chopped coriander leaves. Stir the mixture once.
  9. Your favorite potato curry is now ready to enjoy.
  10. Serve with rice, chapati, poori, or any other flatbread. Happy eating!

Photo Tutorial

Step one: Boil potato cubes as per instructions.
Step one: Boil potato cubes as per instructions.
Mash 1/3 of the cubes and set aside.
Mash 1/3 of the cubes and set aside.
Step two: Heat oil in a deep-bottomed pan. Throw in cumin and mustard seeds. Let them crackle. Add curry leaves and saute for 10 seconds.
Step two: Heat oil in a deep-bottomed pan. Throw in cumin and mustard seeds. Let them crackle. Add curry leaves and saute for 10 seconds.
Step three: Add chopped onions, slit green chilies, and some salt. Continue sauteing until onions turn pinkish.
Step three: Add chopped onions, slit green chilies, and some salt. Continue sauteing until onions turn pinkish.
Step four: Add chopped tomatoes. Saute for 2-3 minutes. Next, add 2 cups of water. Cover the pan and cook until tomatoes turn a bit mushy.
Step four: Add chopped tomatoes. Saute for 2-3 minutes. Next, add 2 cups of water. Cover the pan and cook until tomatoes turn a bit mushy.
This step may take about 5-6 minutes.
This step may take about 5-6 minutes.
Step five: Add all the spices, remaining salt, and sugar. Mix well and cook for 2 minutes.
Step five: Add all the spices, remaining salt, and sugar. Mix well and cook for 2 minutes.
Add 1-2 cups of water. Continue cooking for 2 more minutes. Now, the curry is ready! Turn off the heat.
Add 1-2 cups of water. Continue cooking for 2 more minutes. Now, the curry is ready! Turn off the heat.
Add chopped fresh coriander leaves. Stir well.
Add chopped fresh coriander leaves. Stir well.
Potato curry
Potato curry
Serve with rice or any type of flatbread like roti, chapati, etc.
Serve with rice or any type of flatbread like roti, chapati, etc.
I served my potato curry with Fenugreek Leaf Thepla.
I served my potato curry with Fenugreek Leaf Thepla.

Nutritional Information of Potato Curry

Nutrition Facts
Serving size: 1
Calories 348
Calories from Fat54
% Daily Value *
Fat 6 g9%
Saturated fat 0 g
Carbohydrates 38 g13%
Sugar 1 g
Fiber 7 g28%
Protein 10 g20%
Cholesterol 0 mg
Sodium 13 mg1%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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