Potato Curry Recipe

There’s something magical about a Potato Curry Recipe that comes together in just 30 minutes. On busy weeknights—when homework is scattered across the kitchen table and your to-do list feels longer than your arm—this dish is a total lifesaver. It’s warm, cozy, and packed with bold Indian flavors, yet simple enough to make in one pan.

If you’ve ever stared at a bag of potatoes wondering, “What on earth am I making tonight?”—friend, this is it. This easy Potato Curry Recipe transforms humble Yukon Gold potatoes into a hearty, flavor-packed meal that tastes like it simmered all day (but didn’t).

Let’s cook something that feels special… without making it complicated.

Why You’ll Love This Potato Curry Recipe

This Indian-inspired potato curry checks all the boxes:

• Ready in 30 minutes
• Made in one pan
• Budget-friendly ingredients
• Naturally vegetarian
• Big flavor, minimal effort

The spices toast in ghee (or oil), releasing an aroma that makes your whole kitchen smell like a cozy hug. The potatoes soak up turmeric, cumin, and chili powder, creating layers of flavor in every bite.

And the best part? It pairs beautifully with rice, naan, or even as a savory side dish with grilled chicken.

Ingredients You’ll Need

Here’s everything that makes this Potato Curry Recipe shine:

• 1½ lbs Yukon Gold potatoes
• 3 tablespoons ghee or vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• ¼ teaspoon asafoetida (see note below)
• 10 curry leaves
• 1 medium red onion, diced
• 1-inch piece fresh ginger, minced
• 2 tomatoes, diced
• 2 small green chiles (serrano or Thai), diced
• ½ teaspoon ground turmeric
• ½ teaspoon ground chili powder (Indian chili powder)
• ½ teaspoon kosher salt
• 2 tablespoons chopped cilantro

Ingredient Notes (Because We’ve All Been There)

• Asafoetida substitute: No asafoetida? Mix ¼ teaspoon onion powder with ¼ teaspoon garlic powder. Easy fix.
• Chili powder matters: This is Indian ground chili powder (mirchi), not American chili seasoning blend.
• Spice level: Remove seeds from the chiles for less heat—or leave them in if your crew likes a little kick.

Step-by-Step: How to Make This Easy Potato Curry Recipe

Let’s keep this simple and stress-free.

1. Boil the Potatoes

Bring a large pot of water to a boil. Add the potatoes and cook for about 15 minutes, until just tender. You want them fork-tender but not falling apart.

Drain and set aside to cool slightly.

(Tip: You can peel them after boiling if you prefer a smoother texture, but Yukon Gold skins are thin and totally fine to leave on.)

2. Toast the Spices

In the same pot or a deep skillet, heat the ghee or oil over medium-high heat.

Add:

• Mustard seeds
• Cumin seeds

Cook for about 1 minute until they start popping. This step is where the magic begins. Don’t skip it—it unlocks deep flavor.

Add the asafoetida and curry leaves. Cook another minute.

Your kitchen should smell incredible right about now.

3. Build the Flavor Base

Add the diced red onion. Cook for about 5 minutes until soft and translucent.

Stir in:

• Tomatoes
• Ginger
• Green chiles
• Turmeric
• Indian chili powder
• Salt

Cook for 3 minutes until everything softens and blends together.

4. Add the Potatoes

Now for the fun part.

Break the boiled potatoes into chunks with your hands directly into the pan. This creates rustic edges that soak up all those beautiful spices.

Toss everything gently to coat.

Cover and cook for 5 minutes on low, allowing the flavors to meld together.

5. Finish and Serve

Sprinkle with fresh chopped cilantro.

That’s it. Your Potato Curry Recipe is ready to serve.

Serving Ideas for Busy Nights

Not sure how to serve it? Here are easy ideas:

• Over fluffy basmati rice
• With warm naan bread
• As a side to grilled chicken or fish
• Inside a wrap for a quick lunch

One time, I made this on a Wednesday when I had exactly zero energy left. I served it with microwave rice and store-bought naan—and my family thought I’d been cooking all afternoon. That’s what I call a win.

Cooking Tips for the Best Flavor

Let’s make your Potato Curry Recipe even better:

Don’t Rush the Seeds

If the mustard and cumin seeds don’t pop, the flavor won’t fully develop. Give them that minute.

Break, Don’t Chop

Breaking the potatoes by hand gives you uneven edges that catch the sauce beautifully.

Adjust Heat Easily

Too spicy? Stir in a spoonful of plain yogurt when serving.
Not spicy enough? Add an extra pinch of chili powder.

Want It Saucy?

Add ¼ cup of water or vegetable broth before covering and simmering. It creates more gravy.

And if it thickens too much? Don’t panic—it’s just extra comfort waiting to happen.

Frequently Asked Questions

A Little Spice, A Lot of Comfort

There’s something so satisfying about turning everyday potatoes into something bold and comforting. This Potato Curry Recipe proves that you don’t need complicated steps or fancy ingredients to make dinner feel special.

It’s warm. It’s hearty. It’s full of flavor. And it fits beautifully into real life—the busy, beautiful, slightly chaotic kind.

So the next time you need a reliable, quick, and delicious meal, let this Potato Curry Recipe be your go-to. Because dinner doesn’t have to be stressful to be amazing.

Keep the Curry Night Going

If this Potato Curry Recipe brought a little extra warmth to your table, here are a few more cozy dishes to try next. They pair beautifully with bold spices, fluffy rice, and warm naan — or can simply inspire your next comforting dinner at home.

• Creamy, rich, and full of classic flavor, this Butter Chicken Slow Cooker is perfect when you want something indulgent but effortless.
• For a hearty plant-based option with the same comforting spice profile, this Curry Lentil Soup is nourishing and wonderfully satisfying.
• If potatoes are your love language, you’ll adore this velvety Slow Cooker Potato Leek Soup — simple ingredients, big comfort.
• Craving something heartier? This flavorful Indian Keema Aloo combines spiced ground beef and potatoes for a filling family favorite.
• And for a more traditional take on this dish, this authentic-style Potato Curry Aloo Sabzi offers beautiful regional variations and extra inspiration.

Because once you start cooking with warm spices and tender potatoes, it’s hard to stop — and honestly, why would you want to?

Potato Curry Recipe

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• Author: Mounia
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Potato Curry Recipe is a quick and flavorful Indian-inspired dish made with tender Yukon Gold potatoes, warm spices, and fresh herbs. Ready in just 30 minutes, this one-pan meal is hearty, comforting, and perfect for busy weeknights. Bold mustard seeds, cumin, turmeric, and chili powder create rich layers of flavor in every bite.

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Ingredients

Scale 1x2x3x

• 1½ lbs Yukon Gold potatoes

• 3 tablespoons ghee or vegetable oil

• 1 teaspoon mustard seeds

• 1 teaspoon cumin seeds

• ¼ teaspoon asafoetida

• 10 curry leaves

• 1 medium red onion, diced

• 1-inch piece fresh ginger, minced

• 2 tomatoes, diced

• 2 small green chiles (serrano or Thai), diced

• ½ teaspoon ground turmeric

• ½ teaspoon Indian ground chili powder

• ½ teaspoon kosher salt

• 2 tablespoons fresh cilantro, chopped

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Instructions

1. Bring a large pot of water to a boil. Add the potatoes and cook for about 15 minutes until just tender. Drain and set aside to cool slightly.

2. In the same pot or a deep skillet, heat ghee or oil over medium-high heat. Add mustard seeds and cumin seeds and cook until they begin to pop, about 1 minute.

3. Stir in asafoetida and curry leaves. Cook for 1 minute.

4. Add diced onion and sauté for 5 minutes until translucent.

5. Stir in tomatoes, ginger, green chiles, turmeric, chili powder, and salt. Cook for 3 minutes until softened.

6. Break the cooked potatoes into chunks by hand and add them to the pan. Toss gently to coat with spices.

7. Cover and cook for 5 minutes on low heat to allow flavors to blend.

8. Garnish with chopped cilantro and serve warm.

Notes

Substitute asafoetida with ¼ teaspoon onion powder plus ¼ teaspoon garlic powder if needed.

Use Indian chili powder (mirchi), not American chili seasoning blend.

Adjust spice level by reducing or removing chile seeds.

For a saucier curry, add ¼ cup water or vegetable broth before simmering.

Stores well in the refrigerator for up to 4 days.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: Indian

Nutrition

• Serving Size: 1 serving
• Calories: 257 kcal
• Sugar: 3 g
• Sodium: 383 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 5 g
• Protein: 4 g
• Cholesterol: 29 mg