Potato Curry Recipe | Potato Curry Recipe

Potato curry is a spicy and delicious gravy made with baby potatoes and coconut based spices. This recipe can be prepared by cooking potatoes and boiling them in spice paste. It has a thick gravy with a spicy taste and goes great with many dishes, it is also a good option for regular meals at home.

It is perfect for lunch or dinner, it pairs well with rotis, parathas or rice varieties and is easy to prepare and does not take much time to prepare in the kitchen. You can make this when you want something spicy, filling and it also provides a good comfort food. It is also easy to prepare on busy days.

About Potato Curry

Potato curry, also known as aloo curry, is a common dish made in many Indian households and is prepared in different ways across regions with different ingredients. This version uses coconut and whole spices and gives a rich and deep flavour. This is a simple recipe with good taste.

Due to the ground spices, the texture of this curry is thick and slightly coarse. Small potatoes absorb the flavors well and become soft from inside after cooking. The gravy has a mixture of spicy and mild sweet taste of coconut and spices. It is filling and goes well with many dishes.

You can try many variations in this curry and you can also make changes based on your preference. You can make it dry or with more gravy as per your need at home. You can also omit some spices or adjust the spice level and make changes to this recipe easily. It’s flexible and easy to try.

I usually make this curry when I have baby potatoes at home. There are not many steps required to make it and it tastes good with roti or hot rice and is also comforting. You can also make it with gravy or dry curry. I made it half dry as I planned to serve it with jeera rice also.

Potato Curry Ingredients

• small potatoes – Baby potatoes are used for this recipe and they cook well and absorb the flavour. You can also use regular potatoes cut into pieces.
• Onion Onion is added for the base and it gives mild sweetness to the curry. It also helps in creating flavour.
• Tomato Chutney Tomato puree gives spicy taste and it forms the base for gravy.
• coriander leaves – Add green coriander for garnish and it gives fresh taste at the end. This also adds some color to the curry.
• Salt – Salt is added to taste so adjust based on your requirement and taste. Add a little and check before adding more.
• Coconut – Used to grind coconut and give it a thick and mild sweetness. If you have it, you can also use coconut paste.
• poppy seeds – Poppy seeds give the masala a slightly thick and nutty flavour. If it is not available at home then you can skip it.
• coriander seeds – Coriander seeds add flavor and depth to the spice and improve the taste.
• kashmiri red chilli – I used Kashmiri chilli and it adds color and mild spice. Curry also tastes good with this.
• pepper corns – Black pepper adds heat and strong flavor to the curry. It gives a mild spicy taste.
• Cumin – Cumin gives aroma and also helps in digestion.
• fennel seeds – Add some sweetness and flavor to the curry. It balances the flavor of the spices.
• cinnamon – Cinnamon gives warm taste and it improves the overall taste. It adds a mild spice note.
• mace – Mace imparts a mild aroma and adds to the overall flavor of the curry. It is used in small quantities.
• Oil – Oil is used for seasoning and cooking and it helps in frying the spices properly.
• ginger garlic paste – Adds strong flavor and aroma to curry. It gives good base taste.
• Bay leaf – Bay leaf gives mild flavor to the curry and gives aroma while cooking.

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How to make potato curry step by step

1. Prepare all the ingredients for grinding. Put it in a mixer jar and grind it to a coarse paste with some water.

2. Pressure cook the baby potatoes for 3 whistles, peel them and cut them in half. Heat oil in a pan and fry the baby potatoes for 2 minutes, take them out and keep them aside. Add baby leaf, ginger garlic paste and fry for a minute. Then add onion.

3.Add required salt, fry till transparent, then add masala paste, cook for 5-7 minutes or till raw small leaves come out.

4. Add tomato puree, mix well and cook for a few minutes. Add water and let the gravy boil for 10 minutes.

5.When the raw smell goes away completely, add fried baby potatoes. Let the gravy cook for 5 minutes, garnish with coriander leaves and turn it off.

Serve hot with phulka!

Expert Tips

• cooking potatoes – I cook the potatoes in a pressure cooker until soft and do not overcook because the potatoes may break while mixing.
• Fry Potatoes – I fry the potatoes lightly before adding them to the gravy so that their shape and flavor remain intact.
• grinding spices – I grind the spices a little coarsely so it has a good texture. Don’t make it too smooth.
• cooking gravy – For better taste, I cook the spices till the raw smell goes away.
• water stability – I adjust the water depending on how thick I want the gravy to be, you can adjust as per your convenience.

serving and storage

For best taste, serve it hot with roti and paratha or rice. It goes well with simple meals and gives a feeling of filling. Keep leftovers in the fridge and use within a day for better taste. While reheating, add a little water to it and heat again so that it does not become too thick.

general questions and answers

1.Can I skip poppy seeds?

Yes, you can leave out the poppy seeds. It will taste good even without this.

2.Can I use large potatoes?

Yes, you can use regular potatoes by cutting them into pieces. it works well.

3.Why is gravy very thick?

This may be due to less water being added. Add some water and adjust.

4.Can I make it less spicy?

Yes, you can reduce the chili-pepper. Adjust as per your taste.

5.Can I make it in advance?

Yes, you can make ahead and reheat before serving. It tastes good even after resting.

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