Potato Curry is a traditional Indian dish that is a hearty and easy dinnertime entree. The versatility of this curry dish means you can add whatever vegetables you have on hand, such as spinach or onions, and have it on the table in just minutes.
You will love this curry if you are in the mood for a spicy and alternative potato dish bursting with flavor.
Table of Contents
Why You’ll Love This Recipe
- Rich and Flavorful: The blend of aromatic spices and creamy coconut milk creates a rich and flavorful curry that’s irresistible.
- Comforting and Hearty: The tender potatoes and creamy sauce make this curry a comforting and hearty dish that’s perfect for any meal.
- Versatile: You can customize the spiciness and ingredients to suit your preferences, making it a versatile dish that’s sure to please.
- Easy to Prepare: With simple ingredients and straightforward steps, this recipe is easy to prepare and can be made ahead of time.
- Vegan-Friendly: This recipe is naturally vegan, making it a great option for plant-based diets.
Key Ingredients and Substitutions
Potatoes
Potatoes are the star of this curry, providing a hearty and comforting base. You can use any variety of potatoes, but Yukon Gold or russet potatoes work best due to their creamy texture. Sweet potatoes can also be used as a sweeter and healthier alternative.
Coconut Milk
Coconut milk adds a creamy and rich texture to the curry. You can use full-fat or light coconut milk, depending on your preference. For a non-dairy alternative, use almond milk or cashew milk, but keep in mind that the flavor and texture may vary.
Spices
The blend of spices, including cumin, coriander, turmeric, red chili powder, and garam masala, creates the rich and aromatic flavor profile of the curry. You can adjust the amounts to suit your taste preferences or use a pre-made curry powder blend for convenience.
Vegetable Broth
Vegetable broth adds depth of flavor and helps to create a saucy consistency. You can use homemade or store-bought vegetable broth, or substitute it with water for a lighter version.
Aromatics
Onions, garlic, and ginger provide the aromatic base for the curry, adding layers of flavor and depth. You can adjust the amounts to suit your taste preferences or use shallots instead of onions for a milder flavor.
Potato Curry
Ingredients
- 4 large potatoes peeled and diced
- 2 tablespoons vegetable oil
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon grated ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon red chili powder adjust to taste
- 1 teaspoon garam masala
- 1 can 14 oz/400 ml coconut milk
- 1 cup 240 ml vegetable broth
- 1 medium tomato diced
- 1 teaspoon salt or to taste
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh cilantro for garnish
- Optional: 1-2 green chilies sliced (for added heat)
Instructions
- Prepare the Potatoes: Peel and dice the potatoes into small cubes. Set aside.
- Sauté the Aromatics: Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and grated ginger, and sauté for another 1-2 minutes until fragrant.
- Add the Spices: Stir in the ground cumin, ground coriander, turmeric, red chili powder, and garam masala. Cook for 1 minute, stirring constantly to combine the spices with the onion mixture.
- Add the Potatoes: Add the diced potatoes to the skillet and stir well to coat them with the spice mixture. Cook for 2-3 minutes, stirring occasionally.
- Add the Liquids: Pour in the coconut milk and vegetable broth. Stir well to combine. Add the diced tomato, salt, and black pepper. If using green chilies, add them now.
- Simmer the Curry: Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and let the curry simmer for 20-25 minutes, or until the potatoes are tender and the sauce has thickened. Stir occasionally to prevent the potatoes from sticking to the bottom.
- Garnish and Serve: Taste and adjust the seasoning if needed. Garnish with chopped fresh cilantro. Serve the potato curry hot with steamed rice, naan, or roti.
Notes
- Ensure the potatoes are diced into uniform sizes for even cooking.
- You can adjust the spiciness by increasing or decreasing the amount of red chili powder and green chilies.
- For a creamier curry, use full-fat coconut milk. For a lighter version, use light coconut milk or a combination of coconut milk and water.
How to Make Potato Curry (Step-by-Step)
Step 1: Prepare the Potatoes
Peel and dice the potatoes into small cubes. This step ensures that the potatoes cook evenly and absorb the flavors of the curry. Set the diced potatoes aside while you prepare the other ingredients.
Step 2: Sauté the Aromatics
Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and grated ginger, and sauté for another 1-2 minutes until fragrant. This step helps to develop the flavors and aromas that will enhance the curry.
Step 3: Add the Spices
Stir in the ground cumin, ground coriander, turmeric, red chili powder, and garam masala. Cook for 1 minute, stirring constantly to combine the spices with the onion mixture. This step infuses the spices into the aromatic base, creating a fragrant and flavorful foundation for the curry.
Step 4: Add the Potatoes
Add the diced potatoes to the skillet and stir well to coat them with the spice mixture. Cook for 2-3 minutes, stirring occasionally. This step ensures that the potatoes are evenly coated with the spices and begin to absorb their flavors.
Step 5: Add the Liquids
Pour in the coconut milk and vegetable broth. Stir well to combine. Add the diced tomato, salt, and black pepper. If using green chilies, add them now. This step creates the saucy base for the curry, ensuring that the potatoes are fully coated and the flavors are well-distributed.
Step 6: Simmer the Curry
Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and let the curry simmer for 20-25 minutes, or until the potatoes are tender and the sauce has thickened. Stir occasionally to prevent the potatoes from sticking to the bottom. This step allows the flavors to meld together and the potatoes to become tender and flavorful.
Step 7: Garnish and Serve
Taste and adjust the seasoning if needed. Garnish with chopped fresh cilantro. Serve the potato curry hot with steamed rice, naan, or roti. This step adds a delightful contrast of flavors and textures, making the curry even more enjoyable.
Expert Tips for Success
- Uniform Dicing: Ensure the potatoes are diced into uniform sizes for even cooking. This helps to achieve a consistent texture and prevents some potatoes from being undercooked or overcooked.
- Adjust Spiciness: You can adjust the spiciness of the curry by increasing or decreasing the amount of red chili powder and green chilies. Start with a smaller amount and add more to taste.
- Creamy Texture: For a creamier curry, use full-fat coconut milk. You can also blend a portion of the cooked potatoes with some of the sauce and return it to the skillet for an even creamier texture.
- Customize Ingredients: Feel free to add other vegetables like peas, carrots, or bell peppers to the curry for added flavor and nutrition.
Variations and Customizations
Dietary Modifications
- Vegan: This recipe is naturally vegan, but ensure all ingredients used are certified vegan.
- Gluten-Free: This recipe is naturally gluten-free, but always check your ingredient labels to be sure.
- Low-Carb: For a lower-carb version, use cauliflower or turnips instead of potatoes.
Flavor Twists
- Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the curry for an extra spicy twist.
- Herb-Infused: Add fresh herbs like thyme, rosemary, or bay leaves to the curry for an herbal note.
- Creamy Delight: Stir in a dollop of Greek yogurt or sour cream before serving for an extra creamy and tangy flavor.
Storage and Reheating Instructions
Storing Leftovers
Store leftover Potato Curry in an airtight container in the refrigerator for up to 5 days. Ensure the curry is completely cooled before storing to prevent moisture buildup.
Freezing
You can freeze the curry for up to 2 months. Transfer the cooled curry to a freezer-safe container and freeze until solid. Thaw in the refrigerator overnight before reheating.
Reheating
Reheat the curry in a saucepan over medium heat, stirring occasionally until heated through. You can also use the microwave, but keep in mind that the texture may change slightly. Add a splash of water or broth to help retain moisture during reheating.
Serving Suggestions
This Potato Curry pairs beautifully with:
- Steamed Rice: A classic pairing that’s perfect for soaking up the rich and flavorful sauce.
- Naan or Roti: Serve the curry with warm naan or roti for a comforting and satisfying meal.
- Vegetable Side Dishes: Pair the curry with other vegetable side dishes like sautéed spinach, roasted cauliflower, or a fresh salad for a balanced meal.
Related Recipes
If you enjoyed this Potato Curry, you might also like:
- Chickpea Curry: A flavorful and protein-packed curry made with chickpeas, aromatic spices, and a creamy tomato-based sauce.
- Vegetable Biryani: A fragrant and flavorful rice dish made with a medley of vegetables, aromatic spices, and basmati rice.
- Aloo Gobi: A classic Indian dish made with potatoes (aloo) and cauliflower (gobi), cooked in a rich and flavorful spice blend.
Conclusion
Potato Curry is a flavorful and comforting dish that’s perfect for any meal. With its rich, aromatic spices, creamy coconut milk, and tender potatoes, it’s a versatile and satisfying curry that’s sure to please everyone’s taste buds. Whether you’re looking for a cozy dinner idea or a festive dish to share with friends and family, this Potato Curry is a winner. Don’t forget to try out the variations and customizations to make it your own. Happy cooking, and enjoy your delicious Potato Curry!