Name: Potato Curry Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian
Ingredients: 1½ to 2 lbs potatoes, peeled and diced; 1 large onion, finely chopped; 2 tomatoes, chopped; 2 green chiles, finely chopped; 2 tablespoons oil (vegetable or mustard oil); 1 teaspoon cumin seeds; 1/4 teaspoon asafoetida (hing); 1 teaspoon turmeric powder; 1 teaspoon red chili powder; Salt to taste; Fresh cilantro, chopped (for garnish); Water or vegetable broth as needed (for simmering)

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Potato curry is one of my favorite quick meals when I want something deeply flavorful, filling, and totally vegetarian. It comes together in just about 30 minutes and is loaded with tender potatoes, tomatoes, onions, and green chiles, all simmered in an aromatic blend of Indian spices. Whether I’m short on time or simply craving something warm and spicy, this dish hits the spot.

Why You’ll Love This Recipe

I love this potato curry for its simplicity, bold flavor, and comforting texture. It’s the kind of recipe I can whip up quickly with pantry staples, yet it tastes like it simmered for hours. It’s spicy, savory, and satisfying enough to stand on its own or be served with rice or flatbread. Plus, it’s vegetarian, naturally gluten-free, and easily adaptable for any spice level. Potato Curry Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Potatoes (about 1½ to 2 lbs), peeled and diced
1 large onion, finely chopped
2 tomatoes, chopped
2 green chiles, finely chopped (adjust for spice preference)
2 tablespoons oil (vegetable or mustard oil works well)
1 teaspoon cumin seeds
1/4 teaspoon asafoetida (hing)
1 teaspoon turmeric powder
1 teaspoon red chili powder (or to taste)
Salt to taste
Fresh cilantro, chopped (for garnish)
Water or vegetable broth as needed (for simmering)

Directions

Prep the Vegetables
I start by peeling and dicing the potatoes into bite-sized pieces. I also chop the onions, tomatoes, and green chiles so everything’s ready to go once I start cooking.
Cook the Aromatics
In a large pan, I heat oil over medium heat. Once hot, I add the cumin seeds and let them sizzle. I quickly follow with a pinch of asafoetida, then add the chopped onions and sauté until they’re golden and soft.
Add Tomatoes and Spices
I stir in the chopped tomatoes and green chiles, cooking until the tomatoes break down and start to form a thick base. Then I sprinkle in the turmeric, chili powder, and a pinch of salt, mixing everything well.
Simmer the Potatoes
I add the diced potatoes to the pan, stirring so they’re fully coated in the spice mixture. I pour in just enough water (or broth) to partially cover the potatoes, bring it to a boil, then reduce the heat and cover. I let it simmer for about 15–20 minutes, or until the potatoes are tender and the sauce has thickened.
Finish and Garnish
Once the curry is done, I taste for salt and adjust the seasoning if needed. Then I garnish with chopped cilantro and serve hot.

Servings and Timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: 30–35 minutes

Variations

Add Protein: I sometimes toss in canned chickpeas or tofu for extra protein.
Creamy Twist: A splash of coconut milk or cashew cream adds richness and tones down the spice.
More Veggies: I’ve added spinach, peas, or cauliflower to bulk it up.
Spice Adjustments: I adjust the green chiles and chili powder to make it milder or spicier depending on who I’m serving.
Dry Version: I reduce the liquid and cook uncovered for a dry-style potato curry that’s great with flatbreads.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. It reheats beautifully in the microwave or on the stovetop with a splash of water to loosen the sauce. The flavors deepen after sitting, making it even tastier the next day.

FAQs

Can I use boiled potatoes instead of raw?

Yes, I’ve used pre-boiled potatoes to speed things up. I just toss them in with the cooked masala and simmer briefly to absorb the flavors.

What type of potatoes work best?

I prefer using Yukon gold or red potatoes because they hold their shape well, but russets work too if I want a softer texture.

Is asafoetida necessary?

It adds a unique depth, but if I don’t have it, I leave it out or add a bit of garlic powder instead.

Can I freeze potato curry?

I don’t recommend freezing it, as the potatoes can become grainy, but it keeps well in the fridge for a few days.

What should I serve this with?

I usually pair it with steamed rice, jeera rice, or warm roti/naan. It’s also great with a dollop of plant-based yogurt or chutney.

Conclusion

This potato curry is one of those recipes that proves simple ingredients can produce truly bold flavors. It’s cozy, quick, and endlessly adaptable to whatever I have on hand. Whether I’m making it as a standalone meal or as part of a larger spread, it always delivers comfort in a bowl.