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Potato Curry Recipe

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This quick and comforting potato curry is packed with tender potatoes, tomatoes, and onions simmered in a flavorful blend of Indian spices. It’s naturally vegetarian, gluten-free, and ready in just over 30 minutes—perfect for busy weeknights.

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)

Instructions

  1. Peel and dice the potatoes into bite-sized pieces. Chop the onions, tomatoes, and green chiles.
  2. Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle. Add asafoetida, then chopped onions. Sauté until golden and soft.
  3. Add chopped tomatoes and green chiles. Cook until the tomatoes break down into a thick base. Stir in turmeric, chili powder, and salt.
  4. Add diced potatoes and stir to coat with the spice mixture. Pour in water or broth to partially cover the potatoes. Bring to a boil, then reduce heat, cover, and simmer for 15–20 minutes until potatoes are tender.
  5. Taste and adjust seasoning. Garnish with chopped cilantro and serve hot.

Notes

  • Add canned chickpeas or tofu for extra protein.
  • Stir in coconut milk or cashew cream for richness.
  • Mix in spinach, peas, or cauliflower for more veggies.
  • Adjust the spice level with more or fewer chiles or chili powder.
  • For a drier version, reduce liquid and cook uncovered.

Nutrition

Find it online: https://recipesbyliza.com/potato-curry-recipe/