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Easy spicy Potato Curry
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5 from 5 votes

Easy Spicy Potato Curry

This 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 mins
Cook Time20 mins
Course: Main/Curry
Cuisine: gluten-free, Indian, Indian Vegan, nut-free, One Pot, Soy-free, Vegan
Servings: 6
Calories: 124kcal


  • Saucepan


  • 5 medium potatoes (red or yellow potatoes, chopped into a ½-inch dice)
  • 1 medium onion (finely diced)
  • ½ inch piece ginger
  • 3 cloves garlic
  • 1 tsp cumin seeds
  • 1 tsp vegetable oil
  • 1 tsp mustard seeds
  • 1 sprig curry leaves
  • ½ tsp turmeric
  • 1 tsp garam masala
  • ½ to 1 tsp cayenne (or any red pepper powder)
  • Salt to taste
  • 2 tbsp cilantro (chopped, for garnish. Optional)


  • Crush a ½-inch piece of ginger and 3 cloves of garlic along with 1 tsp 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.


Squeeze in a dash of lemon for another layer of fresh flavor.


Calories: 124kcal | Carbohydrates: 25g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Potassium: 772mg | Fiber: 5g | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 28.7mg | Calcium: 63mg | Iron: 6.1mg