Potato Curry is a spicy and flavourful gravy made with baby potatoes and coconut based masala. This recipe can be prepared by cooking potatoes and simmering it in a rich spice paste. It has a thick gravy with bold flavours and it goes very well with many dishes, also a good option for regular meals at home.
This is perfect for lunch or dinner, it pairs well with roti, paratha or rice varieties and its simple to make and it does not take much time also in kitchen. You can make this when you want something spicy, filling and it gives good comfort with meals. It is also easy to prepare on busy days.
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About Potato Curry
Potato curry, also called aloo curry is a common dish made in many Indian homes and is prepared in different ways in regions made with different ingredients. This version uses coconut and whole spices and it gives a rich and deep flavour. It is simple recipe with good flavours.
The texture of this curry is thick and little coarse due to the ground masala used. Baby potatoes absorb the flavours well and it becomes soft inside after cooking. The gravy has a mix of spicy and mild sweet taste from coconut and spices. It is filling and goes well with many dishes.
There are many variations you can try in this curry and you can change based on your liking. You can make it dry or with more gravy as per your need at home. You can also skip few spices or adjust spice level and this recipe you can change easily. It is flexible and easy to try.
I usually make this curry when I have baby potatoes at home. It does not need many steps to prepare and tastes good with roti or hot rice and feels comforting. You can make it gravy kind or a dry curry as well. I made it semi dry as I planned to serve it with jeera rice too.
Potato Curry Ingredients
- Baby potatoes - Used baby potatoes for this recipe and it cooks well and absorbs flavours. You also use regular potatoes cut into pieces.
- Onion - Onion is added for base and it gives mild sweetness to the curry. It also help in building the flavour.
- Tomato puree - Tomato puree gives tangy taste and it forms the base for gravy.
- Coriander leaves - Coriander leaves for garnish and it gives fresh flavor at the end. It also add little color to the curry.
- Salt - Salt is added for taste so adjust based on your need and taste. Add little and check before adding more.
- Coconut - Grated coconut is used for grinding and it gives thickness and mild sweetness. You can use coconut paste also if you have.
- Poppy seeds - Poppy seeds gives little thickness and nutty flavour to the masala. You can skip if it is not available at home.
- Coriander seeds - Coriander seeds add flavor and depth to the masala and it improve the taste.
- Kashmiri red chillies - I used kashmiri chillies and it gives color and mild spice. It also make the curry look good.
- Pepper corns - Pepper adds heat and strong flavor to the curry. It gives a slight spicy taste.
- Jeera - Jeera gives aroma and it also help in digestion.
- Fennel seeds - Add little sweetness and flavor to the curry. It balances the spice taste.
- Cinnamon - Cinnamon gives warm flavor and it improve the overall taste. It adds a mild spice note.
- Mace - Mace adds a mild aroma and it enhance overall taste of the curry. It is used in small amount.
- Oil - Oil is used for tempering and cooking and it help in frying spices well.
- Ginger garlic paste - Adds strong flavor and aroma to the curry. It gives a good base taste.
- Bay leaf - Bay leaf gives a subtle flavour to the curry and it add aroma while cooking.
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How to make Potato Curry Step by Step
1.Get ready with all the ingredients to grind. Transfer to a mixer jar and grind it to a slightly coarse paste along with little water.
2.Pressure cook baby potatoes for 3 whistles, peel off the skin then cut into half.Heat oil in a pan fry the baby potatoes for 2 minutes, remove and set aside. Add baby leaf, ginger garlic paste fry for a minute. Then add onions.
3.Add required salt, saute until transparent, then add the masala paste, cook for 5-7 minutes or until the raw small leaves.
4.Add tomato puree, mix well and cook for few more minutes. Add water and let the gravy boil for 10 minutes.
5.Once the raw smell completely leaves, add fried baby potatoes. Let the gravy cook for 5 minutes, garnish with coriander leaves and switch off.
Serve hot with phulkas!
Expert Tips
- Cooking potatoes - I pressure cook the potatoes until soft and do not overcook as it may break while mixing.
- Frying Potatoes - I fry potatoes slightly before adding to gravy to hold shape and ads flavour.
- Grinding masala - I grind the masala slightly coarse so it gives good texture. Do not make it too smooth.
- Cooking gravy - I cook the masala until raw smell leaves for good taste.
- Water consistency - I adjust water based on how thick I want the gravy, you can adjust accordingly.
Serving and Storage
Serve this hot with roti and paratha or rice for best taste. It goes well with simple meals and feels filling. Store leftover in fridge and use within a day for better taste. While reheating add little water and heat again so it does not become too thick.
FAQS
1.Can I skip poppy seeds?
Yes you can skip poppy seeds. It will still taste good without it.
2.Can I use big potatoes?
Yes you can use regular potatoes cut into pieces. It works well.
3.Why gravy is too thick?
It may be due to less water added. Add little water and adjust.
4.Can I make this less spicy?
Yes you can reduce chillies and pepper. Adjust as per your taste.
5.Can I make it in advance?
Yes you can make earlier and reheat before serving. It tastes good after resting also.
If you have any more questions about this Potato Curry Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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📖 Recipe Card
Potato Curry Recipe | Aloo Curry Recipe
Ingredients
- 10 small potato
- ¼ cup onion chopped
- ½ cup tomato puree
- 2 teaspoon coriander leaves finely chopped
- salt to taste
To grind to a paste:
- 3 tablespoon coconut grated
- 2 teaspoon poppy seeds
- 1 tablespoon coriander seeds
- 2 nos kashmiri red chillies
- 1 and ½ teaspoon pepper corns
- 1 teaspoon jeera
- 1 and ½ teaspoon fennel seeds
- ½ inch cinnamon stick
- 1 no mace
To temper:
- 1 tablespoon oil
- 1 teaspoon ginger garlic paste
- 1 no bay leaf
Instructions
- Get ready with all the ingredients to grind. Transfer to a mixer jar and grind it to a slightly coarse paste along with little water.
- Pressure cook baby potatoes for 3 whistles, peel off the skin then cut into half.
- Heat oil in a pan fry the baby potatoes for 2 minutes, remove and set aside.
- Add baby leaf, ginger garlic paste fry for a minute. Then add onions.
- Sauté until transparent, then add the masala paste, cook for 5-7 minutes or until the raw small leaves.
- Add tomato puree, mix well and cook for few more mins.
- Add water and let the gravy boil for 10 minutes.
- Once the raw smell completely leaves, add fried baby potatoes.
- Let the gravy cook for 5 minutes, garnish with coriander leaves and switch off. Enjoy Lahori Aloo with rice meal or flat bread!
Notes
- Cooking potatoes - I pressure cook the potatoes until soft and do not overcook as it may break while mixing.
- Frying Potatoes - I fry potatoes slightly before adding to gravy to hold shape and ads flavour.
- Grinding masala - I grind the masala slightly coarse so it gives good texture. Do not make it too smooth.
- Cooking gravy - I cook the masala until raw smell leaves for good taste.
- Water consistency - I adjust water based on how thick I want the gravy, you can adjust accordingly.
KMA
Nice recipe! The only thing missing from the whole recipe is salt 🙂
Sharmilee J
updated now...thanks for letting me know