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Learn the secrets to the bestย Potato Curry youโve ever had. This classic Indian recipe is made with potatoes, tomatoes, warm spices, and peas, and itโs hearty, filling, and incredibly satisfying. Iโll walk you through all the ingredients and techniques so you can find success the first time, and every time you make it.
Megganโs notes
To create a Potato Curry recipe worthy of my own dinner table and yours, I took the lessons I had learned in culinary school and from previous Indian recipes, and just started cooking.
The secret to a truly mouth-watering Potato Curry is to bloom the seeds, garlic, and chilies in olive oil. Then add your spices and plenty of tomatoes (I originally started with just 7 ounces, but my final recipe uses 4 times that amount). Finally, be sure to cut the potatoes into 1/2-inch pieces (a lot smaller than I originally imagined).
Many Potato Curry recipes use large potato chunks. During testing, the large pieces lacked flavor and often came out undercooked and raw-tasting in the middle. I found that 1/2-inch cubes worked perfectly because they absorbed the flavors of the sauce and softened up in just 30 minutes, but they didnโt break down in the process either.
I added a handful of bright green peas at the end for color, texture, and flavor. They arenโt absolutely required, and many potato curry recipes donโt have them, but I really thought it took this dish right over the top.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Black mustard seeds:ย 1 teaspoon yellow mustard seeds may be substituted for the ยฝ teaspoon black (yellow are milder in flavor).ย
- Ginger:ย Store the whole root ginger in the freezer, as-is and grate it when you need it using a box grater or microplane grater. To peel the ginger, scrape of the skin with the tip of a spoon or use a sharp knife.ย
- Green chilies:ย Look for long, slim โIndianโ or โfingerโ chilies. Or, substitute serranos or even jalapeรฑos (but they are milder in flavor). For a milder curry, remove the seeds.
- Red chili powder:ย A single or blend of ground chilies, not the Americanized โchili powderโ used in chili recipes. Kashmiri and Guntur chilies are popular varieties, or substitute cayenne pepper.ย
- Potatoes: I used high-starch russet potatoes, which are soft but still hold their shape well in the curry. Substitute waxy potatoes, such as baby reds or Yukon golds, if you prefer those.
- Peas:ย If you measure out the peas when you start cooking, they will thaw at room temperature by the time you need to stir them in.ย
- Yogurt:ย Or substitute sour cream.
Step-by-step instructions
- In a Dutch oven or large pot over medium heat, heat oil until shimmering. Add mustard seeds and cumin seeds and stir until they crack and pop, about 2 minutes. Stir in ginger and green chili until fragrant, about 1 minute.
- Stir in the tomatoes and their juice and mash to break up the tomatoes. Cook until the tomato juice has started to evaporate, about 10 minutes. Stir in ground coriander, ground cumin, chili powder, turmeric, sugar, and salt.
- Add potatoes and boiling water. Cover and cook until the potatoes are cooked through (when pierced with a knife, they slide off easily), about 30 to 35 minutes.
- Reduce heat to low and cook uncovered until the sauce has thickened, about 10 minutes longer, stirring frequently so the potatoes donโt stick to the bottom of the pot. During the last 2 minutes of cook time, stir in the peas.
- Season to taste with salt (I like ยฝ teaspoon), garnish with cilantro, and serve with cooked rice and yogurt.
Recipe tips and variations
- Yield: This recipe makes about 6 cups of potato curry, enough for 4 servings, 1 ยฝ cups each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Peel and cube the raw potatoes up to 24 hours in advance. Cover with water and chill in the refrigerator.
- Freezer: Cool completely, then pack into freezer-safe containers. Label, date, and freeze up to 2 months. Thaw overnight in the refrigerator, then reheat to 165 degrees on the stove or microwave.
- Chana Dal: Discover everything you need to know to masterย Chana Dal, a classic Indian recipe made from split chickpeas, vegetables, and warm spices, all drizzled with a flavor-packed tadka, or infused oil.
- Masala Chai: If youโre ready to replace your coffee shop Chai Latte, let myย Masala Chai Tea Recipeย be your guide. Learn how to create your own custom chai spice mix, then craft your own Chai ritual with the best cup of Masala Chai youโve ever tasted.
Frequently Asked Questions
Many olive oils, especially extra virgin olive oils, have a fruity flavor which can taste out of place in Indian dishes. The smoke point of olive oil is 350 degrees to 410 degrees, depending on the variety, but smoking olive oil doesnโt necessarily mean that the oil is โbreaking downโ or unhealthy. This YouTube video by Adam Ragusea has more information on the topic.
More recipes to try
Vegetarian Recipes
Easy Chana Dal Recipe
Drink Recipes
Masala Chai Tea Recipe
Stews and Soups
White Bean and Kale Soup
Side Dish Recipes
Couscous Salad
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Potato Curry
Ingredientsย
- 3 tablespoons canola oil or peanut oil
- 1/2 teaspoon black mustard seeds (see note 1)
- 1/2 teaspoon cumin seeds
- 1 tablespoon fresh ginger grated (see note 2)
- 1 green chili minced (see note 3)
- 1 (28-ounce) can whole plum tomatoes undrained
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1/2 teaspoon red chili powder (see note 4)
- 1/2 teaspoon ground turmeric
- 1 teaspoon sugar
- 1 teaspoon salt
- 3 large potatoes peeled and cut into 1/2-inch cubes (about 2 ยฝ pounds, see note 5)
- 1 cup boiling water
- 1 cup frozen peas thawed (see note 6)
For serving:
- fresh cilantro leaves for garnish
- cooked rice for serving
- plain yogurt for serving (see note 7)
Instructionsย
- In a Dutch oven or large pot over medium heat, heat oil until shimmering. Add mustard seeds and cumin seeds and stir until they crack and pop, about 2 minutes. Stir in ginger and green chili until fragrant, about 1 minute.
- Stir in the tomatoes and mash to break up the tomatoes. Cook until the tomato juice has started to evaporate, about 10 minutes. Stir in ground coriander, ground cumin, chili powder, turmeric, sugar, and salt.
- Add potatoes and boiling water. Cover and cook until the potatoes are cooked through (when pierced with a knife, they slide off easily), about 30 to 35 minutes.
- Reduce heat to low and cook uncovered until the sauce has thickened, about 10 minutes longer, stirring frequently so the potatoes don't stick to the bottom of the pot.
- During the last 2 minutes of cook time, stir in the peas. Season to taste with salt (I like ยฝ teaspoon), garnish with cilantro, and serve with cooked rice and yogurt.
Recipe Video
Notes
- Black mustard seeds: 1 teaspoon yellow mustard seeds may be substituted for the ยฝ teaspoon black (yellow are milder in flavor).ย
- Ginger: Store the whole root ginger in the freezer, as-is and grate it when you need it using a box grater or microplane grater. To peel the ginger, scrape of the skin with the tip of a spoon or use a sharp knife.ย
- Green chilies: Look for long, slim โIndianโ or โfingerโ chilis. Or, substitute serranos or even jalapeรฑos (but they are milder in flavor). For a milder curry, remove the seeds.
- Red chili powder: A single or blend of ground chilies, not the Americanized โchili powderโ used in chili recipes. Kashmiri and Guntur chilies are popular varieties, or substitute cayenne pepper.ย
- Potatoes: I used high-starch russets potatoes which are soft but still hold their shape well in the curry. Substitute waxy potatoes, such as baby reds or Yukon golds, if you prefer those.
- Peas: If you measure out the peas when you start cooking, they will thaw at room temperature by the time you need to stir them in.ย
- Yogurt: Or substitute sour cream.
- Yield: This recipe makes about 6 cups of potato curry, enough for 4 servings, 1 ยฝ cups each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.