Potato Curry (Aloo Curry)

This Potato Curry is a simple flavorful curry made with potatoes, onions, tomatoes, fragrant spices and fresh herbs. It simple, vegan and dairy free dish that can be made with mostly pantry and fridge staples.


Serves 2-4

  • 10 small potatoes (boiled and peeled)
  • 1 cinnamon stick
  • 4 cloves
  • 3 green cardamoms
  • ½ tsp turmeric powder
  • pinch of sugar (optional)
  • salt to taste
  • 2 tbsp vegetable oil
  • coriander leaves to garnish

For the paste:

  • 2 medium tomatoes
  • 1 onion, finely chopped
  • 2 tsp garlic-ginger paste (or finely chopped)
  • 1 tsp chili powder
  • 1 tsp cumin seeds
  • 1-2 tbsp oil
  • Preparation time: 10 min
  • Cooking time: 15 min

How to make Potato Curry:


  1. Heat the oil in a large, heavy pot. Add cumin seeds. Fry for 1 minute.
  2. Add chopped onion and cook until they're soft and translucent, about 5 minutes. Add the garlic-ginger paste and saute until fragrant, about 1 minute.
  3. Add chili powder and chopped tomatoes and cook for 5 minutes stiring occasionally.
  4. Turn off the gas and let it cool. When cooled, blend it into a smooth paste in liquidiser.

While the mixture for the paste is cooling,

  1. Heat the oil/butter i the non-sticking pan. Add the cinnamon, cardamoms, cloves and fry for few seconds.
  2. Add the smooth tomato paste and fry for 3 minutes.
  3. Add boiled and chopped into cubes potatoes.
  4. Season with salt to taste and sugar (optional). Cook for 5-6 minutes on medium heat stirring ocasionally. When the mixture start sticking you can add 1-2 tbsp of water.
  5. Garnish with coriander leaves. Serve hot.

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