Can I make this Potato Curry Recipe ahead of time?

Absolutely. In fact, it tastes even better the next day as the spices deepen. Store in an airtight container in the fridge for up to 4 days.

Can I freeze potato curry?

Yes, but the texture of the potatoes may soften slightly after thawing. Freeze in portion-sized containers for up to 2 months.

What can I substitute for curry leaves?

Fresh curry leaves are ideal, but if you can’t find them, simply leave them out. The dish will still be delicious.

Is this Potato Curry Recipe vegan?

It can be! Just use vegetable oil instead of ghee.

How spicy is this dish?

With two green chiles and chili powder, it has moderate heat. Adjust by reducing chiles or removing seeds.

Potato Curry Recipe: Irresistible 30-Minute Comfort

Name: Potato Curry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 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

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.

Ingredients

Scale

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

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.
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.
Stir in asafoetida and curry leaves. Cook for 1 minute.
Add diced onion and sauté for 5 minutes until translucent.
Stir in tomatoes, ginger, green chiles, turmeric, chili powder, and salt. Cook for 3 minutes until softened.
Break the cooked potatoes into chunks by hand and add them to the pan. Toss gently to coat with spices.
Cover and cook for 5 minutes on low heat to allow flavors to blend.
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