Potato Curry is a staple in any Indian house – we all have our special go to recipes which came from our mothers or aunts. This one is a simple recipe that tastes fantastic with steamed rice. It is not too spicy but still has a lot of flavor. The only masala or spices that I put in it is a paste I made with freshly roasted and ground cumin, coriander, cinnamon, garlic and ginger with some turmeric & red chili. This paste gives a lot of flavor to this recipe without making it very spicy, hot or pungent.
There are a few things I want to say about curry – for some reason any kind of Indian curry, outside of India involves using a premixed curry powder that comes in a bottle. Its a mix of various spices in a particular proportion that is supposed to be the base of every Indian curry dish. Yes, every Indian dish has the basic 4 or 5 spices (along with other spices) but the ratio differs with every dish.
The curry powder was probably created to make it a bit easy for the non Indian folks who got overwhelmed by the number of spices that goes into creating one dish. Its true that making Indian food demands a lot of different spices – but if you are fond of Indian food and want to make it frequently – it is so much better to stock up on 4 or 5 basic spices than to keep on adding the curry powder to all your dishes….which will make them taste all the same. I highly recommend making cumin (seeds and ground), coriander (seeds & ground), turmeric, garam masala and maybe amchoor a part of your pantry and throwing that bottle of curry powder in trash – unless you are in love with the flavor of curry powder! The freshly roasted and ground spices add so much aroma and fresh flavor to any dish..so make a trip to your nearest Indian store, grab some spices and get cooking.
serving about 3 to 4 people
cooking time 40 minutes
Things you will need
for the curry masala paste
3 cloves garlic
2 tsp grated ginger (fresh)
1 dried red chili
2 tbsp cumin seeds
2 tbsp coriander seeds
1 small piece of cinnamon
1/2 tsp turmeric
1 or 2 tbsp water
- Dry roast cumin, coriander and cinnamon in a pan for a few minutes or till the spices become fragrant.
- Add all the ingredients in a blender and and grind with a little water to form a paste.
rest of the ingredients
3 large potatoes, peeled and diced into bite size pieces
2 medium onions, diced into small pieces
3 1/2 cups water
3/4 cup tomato puree
2 tbsp curry masala paste (see above for recipe)
1 bay leaf
2 tbsp vegetable oil
a few curry leaves
1/4 cup chopped fresh cilantro
1 dried red chili
1 green cardamom, lightly smashed
- In a deep, heavy bottom pan or in a wok heat oil.
- Add onions and some salt and cook till the onions start to get transparent.
- Add curry leaves, bay leaf, red chili & cardamom, stir for a few seconds.
- Add the potatoes and continue to cook for a couple of minutes.
- Add the curry masala paste and stir till the potatoes are coated with the masala evenly.
- Add water and continue to stir.
- Let the water come to a boil – then add tomato puree and cilantro. Stir to mix properly.
- Cover and cook on low till the potatoes are cooked through – about 20 minutes.
- Remove the bay leaves before serving. Serve the potato curry over steamed rice or with some naan.