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Potato Curry Recipe

Potato Curry

A flavorful and comforting potato curry made with aromatic spices, creamy coconut milk, and tender potatoes, perfect for any meal.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Indian
Calories 300 kcal

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.
Keyword Indian Potato Curry, Potato Curry