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Curried Potatoes

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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.

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)
  • 12 green chilies, chopped (optional)
  • 1 1/2 tablespoons curry powder (or mix of 1 tsp turmeric, 1 tsp cumin, 1 tsp coriander, 1/2 tsp chili powder)
  • 1/2 teaspoon garam masala (optional)
  • 1 1/2 cups water or vegetable broth
  • Salt and pepper to taste
  • 2 tablespoons fresh cilantro, chopped (for garnish)

Instructions

  1. Heat oil or ghee in a large skillet or pot over medium heat.
  2. Add chopped onions and cook for 5–7 minutes until golden and soft.
  3. Stir in garlic, ginger, and green chilies (if using). Cook for 1–2 minutes until fragrant.
  4. Add curry powder or spice blend and stir to coat the onions.
  5. Add chopped tomatoes and cook for 5 minutes, until they break down into a sauce.
  6. Stir in the cubed potatoes, mixing well to coat them with the spice mixture.
  7. Pour in water or broth, just enough to cover the potatoes. Bring to a boil.
  8. Reduce heat, cover, and simmer for 20–25 minutes or until potatoes are fork-tender.
  9. Uncover and simmer a few more minutes if sauce needs thickening. Mash a few potatoes for a thicker consistency if desired.
  10. 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.

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