Potato Curry

5 from 7 votes

This one-pot spicy potato curry is super easy to make -- you can pull it off in under 30 minutes. Serve it with a khichdi, pulao or with a flatbread like roti or naan for a quick, delicious meal. Vegan, gluten-free, soy-free and nut-free.

Prep Time10

Cook Time20

Total Time30

Course: Main/Curry

Cuisine: Indian, Indian Vegan, nut-free, One Pot, Soy-free

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 165kcal

Author: Vaishali · Holy Cow Vegan

Equipment

Saucepan

Ingredients

5 medium potatoes (red or yellow potatoes, chopped into a ½-inch dice)
1 teaspoon oil (any neutral oil, including avocado oil, grape seed oil and sunflower oil).
1 medium onion (finely diced)
½ inch piece ginger
3 cloves garlic
1 teaspoon cumin seeds
1 teaspoon avocado oil or any neutral oil
1 teaspoon mustard seeds
1 sprig curry leaves
½ teaspoon turmeric
1 teaspoon garam masala
½ to 1 teaspoon cayenne (or any red pepper powder)
Salt to taste
2 tablespoon cilantro (chopped, for garnish. Optional)

Instructions

Crush a ½-inch piece of ginger and 3 cloves of garlic along with 1 teaspoon of cumin into a coarse paste with a mortar and pestle or in a food processor.
Heat the oil in a saucepan. Add the mustard seeds and when they start to sputter, add the onions. Saute until the onion turns translucent.
Add the curry leaves along with the crushed cumin, ginger and garlic. Saute for a few seconds.
Add the potatoes along with the turmeric, garam masala and cayenne. Give it all a good stir, add two cups of water, and bring the curry to a boil.
Cover the saucepan with a lid and let the curry cook 10-15 minutes until the potatoes are tender. If you want your curry to thicken a bit, you can crush some of the potatoes with a ladle.
Add salt and garnish, if you wish, with cilantro. Serve hot.

Notes

Squeeze in a dash of lemon at the end of cooking for another layer of fresh flavor.
You can make this a creamy curry by using a 14 oz can of coconut milk and ½ cup water instead of the two cups of water.
This aloo curry is especially delightful with a khichdi. You can also serve it with rice or an Indian flatbread.
The curry will keep nicely in the fridge for up to four days. For longer storage, place in an airtight container in the freezer for up to three months. Thaw and reheat before serving.

Nutrition