Potato Curry

Potato curry
Picture of Anita Chipalkatty

Anita Chipalkatty

A simple Potato Curry cooked with rich tomato gravy and aromatic spices. A typical North Indian dish served with rice or bread suring festivals.
Prep Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian, Indian
Servings 4


  • 250 gms of Potato
  • 250 gms Passata/1 can of Tinned Tomatoes/or fresh
  • 1 Medium Onion


  • ¾ tsp garam masala
  • ¼ tsp turmeric powder
  • ¼ tsp red chili powder (optional)
  • ¼ tsp of coriander powder
  • ¼ tsp of cumin powder
  • ½ tsp Ginger paste
  • ½ tsp Garlic paste
  • 2-3 garlic cloves- chopped
  • 1 green Chili
  • ½ tsp fenugreek leaves (kasuri methi) optional
  • 1 tsp lemon juice
  • 2-3 tsp cooking Oil
  • ½ cup of water
  • Salt to season


  • Cut wash potato and cook them in salted boiling water for 20 min. Once done take them aside and place them aside.
  • Blend the ginger, garlic, tomato, Chili into paste and keep it aside
  • In a pan heat oil and add the chopped garlic, sauté for 2-3 min, add the chopped onion and sauté it for another 2 min or so till its translucent.
  • Add the tomato puree and mix well along with a little water to the consistency. Wait it starts to bubble add the spices (turmeric, garam, red chili powder). Stir it for 2-3 min
  • Add the cubed potatoes to it, Season it with salt
  • Add the fenugreek, lemon juice
  • Stir in the fresh cream, leave it to simmer on a low flame for 2-3 min and switch of heat
  • Serve it hot with rice or flat bread.


If you have left over cooked potatoes this will do just as well. Remember not to overcook them as they will turn out mashed.
Used Passata to fasten the process of cooking tomatoes
Always check seasoning, add a pinch of sugar to moderate the acidity or tartness of the tomatoes.
Adding fresh herbs will always make it smell awesome and pleasing to the eyes.
You can add the fresh cream if you fancy it, optional can be omitted.
Keyword Curry, Indian, Vegetarian

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