This recipe is perfect for when you want a budget-friendly meal that doesn’t skimp on flavor. The spices infuse the potatoes with richness, while the slow simmering ensures every bite is tender and aromatic. It’s naturally vegetarian, can be made vegan, and pairs beautifully with rice, flatbreads, or even grilled meats. Plus, it’s a great way to introduce more plant-based meals into your routine.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Potatoes, peeled and cubed
Onion, finely chopped
Garlic, minced
Fresh ginger, grated
Tomatoes, chopped (or canned diced tomatoes)
Vegetable oil or ghee
Curry powder (or a mix of turmeric, cumin, coriander, and chili powder)
Garam masala (optional, for added depth)
Green chilies (optional, for heat)
Fresh cilantro, chopped, for garnish
Salt and pepper
Water or vegetable broth
Directions
Heat oil or ghee in a large skillet or pot over medium heat.
Add onions and cook until golden and soft.
Stir in garlic, ginger, and green chilies, cooking for 1–2 minutes until fragrant.
Add curry powder (and other spices if using) and stir well.
Add chopped tomatoes and cook until they break down into a sauce.
Stir in the cubed potatoes, coating them with the spice mixture.
Add water or vegetable broth until the potatoes are just covered.
Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20–25 minutes.
Season with salt and pepper, sprinkle with garam masala (if using), and garnish with fresh cilantro before serving.
Servings and timing
This recipe serves 4 people as a main course or 6 as a side dish. Total cooking time is about 35–40 minutes, with 10 minutes of prep and 25–30 minutes of simmering.
Variations
Add peas, carrots, or cauliflower for more vegetables.
Use sweet potatoes instead of white potatoes for a slightly sweeter flavor.
Make it creamy by stirring in coconut milk at the end.
Add chickpeas or lentils for extra protein.
Adjust the spice level by using mild curry powder or adding extra chilies.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a skillet with a splash of water or broth to prevent sticking. This dish also freezes well for up to 2 months—thaw overnight in the fridge before reheating.
FAQs
Can I make curried potatoes ahead of time?
Yes, the flavors deepen overnight, making it even tastier the next day.
Do I need to peel the potatoes?
Peeling is optional. Leaving the skin on adds texture and nutrients.
Can I make this recipe in a slow cooker?
Yes, add all ingredients and cook on low for 6–7 hours or high for 3–4 hours.
What type of potatoes work best?
Waxy potatoes like Yukon Gold or red potatoes hold their shape best, but russet potatoes also work for a softer texture.
Can I make this dish spicy?
Yes, increase the chili content or use hot curry powder.
What can I serve with curried potatoes?
Rice, naan, roti, or parathas pair wonderfully. It also works as a side for grilled meats or fish.
Can I use curry paste instead of curry powder?
Yes, curry paste adds a deeper flavor. Simply sauté it with onions and garlic before adding potatoes.
Is this dish vegan?
Yes, if you use oil instead of ghee and avoid dairy-based garnishes.
Can I add protein to this recipe?
Yes, chickpeas, lentils, or even paneer make excellent additions.
Can I thicken the sauce?
Simmer uncovered at the end to let the liquid reduce, or mash some of the potatoes to create a thicker texture.
Conclusion
Curried potatoes are a wholesome and flavorful dish that transforms simple ingredients into something special. With warm spices, tender potatoes, and plenty of variations, it’s a recipe you’ll come back to time and again. Whether enjoyed as a main meal with rice or as a side dish with flatbread, it’s a comforting and satisfying dish for any occasion.
Curried Potatoes are a warm, comforting, and budget-friendly dish made with tender potatoes simmered in a fragrant blend of spices. Rooted in Indian-inspired cuisine, this versatile recipe is naturally vegetarian and easy to customize.
Author:Catherine
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4 servings
Category:Main Course
Method:Stovetop
Cuisine:Indian-Inspired
Diet:Vegan
Ingredients
1.5 lbs potatoes, peeled and cubed
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons vegetable oil or ghee
2 tomatoes, chopped (or 1 cup canned diced tomatoes)
Heat oil or ghee in a large skillet or pot over medium heat.
Add chopped onions and cook for 5–7 minutes until golden and soft.
Stir in garlic, ginger, and green chilies (if using). Cook for 1–2 minutes until fragrant.
Add curry powder or spice blend and stir to coat the onions.
Add chopped tomatoes and cook for 5 minutes, until they break down into a sauce.
Stir in the cubed potatoes, mixing well to coat them with the spice mixture.
Pour in water or broth, just enough to cover the potatoes. Bring to a boil.
Reduce heat, cover, and simmer for 20–25 minutes or until potatoes are fork-tender.
Uncover and simmer a few more minutes if sauce needs thickening. Mash a few potatoes for a thicker consistency if desired.
Season with salt, pepper, and sprinkle with garam masala if using. Garnish with fresh cilantro and serve warm.
Notes
Use sweet potatoes for a naturally sweeter variation.Add peas, carrots, or cauliflower for extra vegetables.For a creamy version, stir in 1/4 cup coconut milk at the end.Add chickpeas or lentils for added protein.To thicken the sauce, simmer uncovered or mash a few potatoes into the mixture.
