The Potato Curry. Recipe

Name: The Potato Curry.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 Washed and Diced Potatoes; 2 medium Onion Paste. (Freshly Blended); 1 tbsp Ginger Pounded Fresh; 1 tbsp Garlic Pounded Fresh; 1/4 piece Cinnamon; 3 medium Tomatoes Freshly Made Paste; 1/3 Turmeric; 1 tsp Red Chili Powder; 1 Salt as Per Taste; 1 stick Curry Leaves; 1 tbsp Coriander Leaves; 2 tbsp Vegetable Oil; 2 cup Water; 1 tsp Coriander Seeds; 1 tsp Cumin Seeds; 1/3 tsp Whole Black Pepper; 4 Cloves; 3 Whole Green Cardamoms

Servings: persons

5 Washed and Diced Potatoes
2 medium Onion Paste. (Freshly Blended)
1 tbsp Ginger Pounded Fresh
1 tbsp Garlic Pounded Fresh
1/4 piece Cinnamon
3 medium Tomatoes Freshly Made Paste
1/3 Turmeric
1 tsp Red Chili Powder
1 Salt as Per Taste
1 stick Curry Leaves
1 tbsp Coriander Leaves
2 tbsp Vegetable Oil
2 cup Water
1 tsp Coriander Seeds
1 tsp Cumin Seeds
1/3 tsp Whole Black Pepper
4 Cloves
3 Whole Green Cardamoms

1
Heat oil in a vessel and wait till it heats up.
2
Add in the curry leaves and let it splutter for a moment, then add the cinnamon stick and onion paste along with Ginger and garlic paste and cook till the color changes to light brown and the oil starts separating from the pastes.
3
Add tomato paste and cook till the pastes are nicely amalgamated.
4
Cook further till the pastes start sticking to the vessel.
5
Make the Garam Masala by blitzing the contents under the Garam Masala list above in the ingredients.
6
Keep it aside.
7
After the paste's in the vessel starts sticking to the bottom add salt, turmeric, red chili powder and the garam masala and stir.
8
After the aromas start filling the kitchen (in a minute) add the diced potatoes.
9
And stir well.
10
Add 2 cups of water, turn the gas heat to medium and close the lid and let it cook for 15-30 mins.
11
Keep checking every 5 minutes.
12
As soon as the potatoes are cooked you can switch off the gas, or cook till you get the desired consistency.
13
Finally just before cooking, add the chopped fresh coriander and Serve!
14
Indian Potato Curry can be had with Chapati or Roti (Indian Bread) or simply with Rice or any bread that is available in your Country.
15
It's a hearty dish, which can be eaten for breakfast as well as lunch or dinner!
16
Happy Cooking!!!
17
:)

244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 5 Washed and Diced Potatoes, 2 medium Onion Paste. (Freshly Blended), 1 tbsp Ginger Pounded Fresh, 1 tbsp Garlic Pounded Fresh, and more.

Yes, The Potato Curry. falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

The Potato Curry.

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions