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Potato Curry

Potato curry

I love this simple curry. Really good! Give it a try.

Potato curry is served usually at breakfast in India.

This delicious potato curry is usually served for breakfast for India. Nowadays, it’s served for breakfast at my house almost weekly. It’s the perfect way to start the day! You’ve probably seen this curry on a few Indian restaurant menus so it’s pretty good any time of day really. It’s good served over rice but the more traditional way to serve it is with fresh homemade puris.

That’s how I serve them. You could cube the potatoes but I like to serve this one the way I was taught. Simply boil your potatoes and break them up by hand into the spicy sauce. Your potato curry will be amazing!

Making potato curry

Brown the lentils and then temper the whole spices and curry leaves in the oil.

Making potato curry

Add the onion, tomatoes, chillies and ground spices.

Making potato curry

In go the potatoes.

Making potato curry

Cover with water and then add a little gram flour to thicken.

Making potato curry

Time to eat!

I have so many fond memories of going down to breakfast at the hotels I’ve stayed at around India. This potato curry is almost always on the menu. It is the perfect meal to start the day.

The potato curry is served with many other things. I love potato curry with dosas but freshly made puris are what goes best for me. However you serve this curry, you are in for a veggie treat.

 

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The following potato curry recipe is my go to recipe for this famous dish.

Yield: 4 - 6

How To Make Potato Curry

How To Make Potato Curry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 3 tablespoons oil
  • 2 teaspoon chana dal
  • 1 teaspoon urad dal
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 10 curry leaves
  • 1 pinch asafetida
  • 1 large onion – finely chopped
  • 1 x 2.5cm (1 inche) ginger – finely chopped
  • 2 tomatoes - diced
  • 2 to 3 green chilies
  • ⅓ to ½ teaspoon turmeric powder
  • ½ teaspoon chilli powder
  • 4 medium potatoes – boiled until soft and then peeled and broken into pieces
  • 2 teaspoon gram flour
  • 2 tablespoon chopped coriander leaves
  • ½ teaspoon sugar or add as required salt as required

Instructions

  1. Heat the oil in a large saucepan over medium high heat until visibly hot. Stir in the channa and urad lentils and fry until lightly browned. Add the mustard seeds. When they begin to pop, lower the temperature to medium and stir in the cumin seeds, curry leaves and asafetida and fry for a further 30 seconds before adding the chopped onion. Fry the onion for about five minutes until translucent and soft and then add the ginger, diced tomatoes and chillies. Add the turmeric powder and chilli powder and mix it all up.
  2. Now add the potatoes and stir in just enough water to cover. Simmer for about five minutes and the add the gram flour. Whisk it well so that there aren’t any lumps.
  3. To serve, season with salt to taste. Some people like this curry a little sweeter so you can add sugar to taste as well but I usually don’t. Garnish with the fresh coriander leaves and serve with rice or preferably puris.

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DAVE STORR

Sunday 11th of November 2018

dan does the channa dal and ural need to be soked in water before frying in the oil. just sorting out a few recipes, for a christmas curry night.

Dan Toombs

Thursday 13th of December 2018

Hi Dave

No, just add and fry them in the oil. They will be a bit crunchy but the flavour of the toasted dhal is so good.

Thanks, Dan

Dean Panicker

Sunday 15th of July 2018

One of my favorites, great recipes and very well explained. Thank you,

Dan Toombs

Thursday 17th of January 2019

Thanks Dean! I love it too. And so easy to make. :-)

Thanks, Dan

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