Potato Curry (Aloo Curry)
Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients
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4 medium potatoes, peeled and cubed
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2 tbsp oil (vegetable, coconut, or mustard oil)
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1 medium onion, finely chopped
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2 cloves garlic, minced
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1 tsp fresh ginger, grated
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2 tomatoes, finely chopped (or 1 cup canned crushed tomatoes)
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1 tsp ground cumin
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1 tsp ground coriander
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½ tsp turmeric
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½–1 tsp chili powder (to taste)
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1 tsp garam masala
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1 tsp salt (adjust to taste)
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1–1½ cups water
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Fresh cilantro, chopped (for garnish)
Optional additions
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½ cup green peas
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½ tsp mustard seeds or cumin seeds (for tempering)
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¼ cup coconut milk for creaminess
Instructions
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Heat oil & spices
Heat oil in a pot or deep pan over medium heat.
(Optional) Add mustard or cumin seeds; let them splutter. -
Sauté aromatics
Add onion and cook until golden, about 5–7 minutes.
Stir in garlic and ginger; cook 30 seconds. -
Build the masala
Add tomatoes, cumin, coriander, turmeric, chili powder, and salt.
Cook until thick and fragrant and oil begins to separate. -
Add potatoes
Stir in potatoes so they’re well coated with spices. -
Simmer
Add water, bring to a gentle boil, then cover and simmer 20–25 minutes until potatoes are tender. -
Finish
Stir in garam masala and optional coconut milk.
Simmer 2–3 more minutes. -
Serve
Garnish with fresh cilantro. Serve hot.
Serving Ideas
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🍚 With basmati rice
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🫓 With naan, roti, or paratha
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🥣 As a thicker curry or thin it into a stew
Variations
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🧄 South Indian style: Use coconut milk and curry leaves
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🥔 Dry aloo sabzi: Reduce water for a drier curry
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🌶 Spicy: Add green chilies or extra chili powder
If you’d like, I can share a Thai potato curry, Japanese-style curry, or a quick one-pot pressure cooker version.