This aloo curry recipe is a simple vegan potato curry that's made quickly with a few choice ingredients. It tastes terrific with freshly made puri, a crisp and puffy Indian bread. Eat aloo puri for a hearty Indian breakfast or brunch!
Looking for an easy potato curry to go with puri? Look no further, for here is the easiest, tastiest curry that pairs beautifully with those hot, freshly fried puris. What's more, it is vegan, so for all those looking for vegan curry recipes, this is the answer!
Ingredients used in this potato curry
- 2 medium potatoes
- ¼ cup cooking oil
- ½ teaspoon each mustard, cumin and nigella seeds
- 1 teaspoon each ginger and garlic pastes
- ½ teaspoon each red chilli and turmeric powders + 1 teaspoon coriander powder
- 5-6 curry leaves
- 1 green chilli
- 1 teaspoon tamarind paste
- 1 teaspoon each sugar and salt
How to make aloo curry
1. Boil the potatoes and take off the skins. Cut them into quarters, then take each piece in your hand and smash it to get big, uneven chunks of potato. You can cut them into cubes also if you want.
2. Heat oil in a karahi or wok and add the mustard, cumin and nigella seeds.
3. When the seeds splutter, add the powdered spices followed by ginger and garlic pastes. Saute for 1 minute on medium heat. Add a few tablespoons of water if the mixture seems in danger of burning or sticking to the bottom of the wok.
4. Add potatoes and mix well so that the spices coat the potatoes.
5. Add 2 cups water, curry leaves, green chilli, tamarind paste, sugar and salt. Cook uncovered for 10-12 minutes or until the gravy thickens.
Some useful notes and substitutions
This is a very flavorful curry due to the unique combination of whole and powdered spices. Here are a few details.
Nigella seeds, also known as onion seeds or kalonji, are black coloured seeds that impart a lot of punch to the curry, and are usually added to Indian pickles. Still, the earth won't fall if you can't get your hands on these! The curry will taste really good even without nigella.
Similarly, curry leaves or karhi patta are very aromatic leaves and lend a distinctive flavor to anything they are added to. If you can't get your hands on curry leaves, use cilantro instead. Cilantro won't taste the same as curry leaves, of course, but it has its own extremely pleasing flavor.
Tamarind paste, which is used for its tangy taste, can be substituted with 1 teaspoon mango powder or amchur. It is a dry, sand colored powder that is sour in taste.
Ginger and garlic pastes are available in small jars in most supermarkets, but you can make your own too very easily. And you don't have to make them separately either for recipes that call for both. Just put equal quantities of peeled and chopped ginger and garlic along with a little water in a small blender and whizz to get a smooth puree. It's that easy to make at home. Store the paste in a glass bottle in the fridge and use as required.
All of the above ingredients should be available in any Indian grocery in your city, or online on Amazon.
Other Indian vegan curries you might like
- Lauki Chana Dal - Bottle gourd cooked with split chickpea lentils in a very tasty, thick tomato gravy.
- Rajma Masala - Red kidney beans cooked in a thick onion-tomato gravy.
- Butternut Squash and Chickpea Curry with Spinach - A healthy and quick curry that tastes so good with brown rice and coriander chutney.
- Vegetable Korma - Potatoes, carrots, beans and tomatoes are pressure cooked in a sunshine yellow sauce made creamy with cashews and coconut milk.
Aloo Curry (Indian Potato Curry Recipe)
Ingredients
- 2 medium potatoes
- ¼ cup cooking oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ½ teaspoon nigella seeds
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- ½ teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 5-6 curry leaves
- 1 green chilli
- 1 teaspoon tamarind paste
- 1 teaspoon sugar
- 1 teaspoon salt
Instructions
- Boil the potatoes in an instant pot or stovetop pressure cooker until soft.
- Peel and quarter the potatoes. Take each quarter in your hand and press until it breaks into uneven chunks.
- Heat oil in a wok or karahi and add the mustard, cumin and nigella seeds.
- When the seeds splutter (30 seconds), add the powdered spices and ginger and garlic pastes. Saute for a minute. Add a few tablespoons of water if required.
- Add the potatoes and mix well.
- Add 2 cups water, curry leaves, green chilli, tamarind paste, sugar and salt. Cook uncovered for 10 minutes. Aloo curry is ready to be served with pooris.
Notes
- Nigella seeds are also known as onion seeds or kalonji. They are black in colour and have a distinctive smell and taste.
- Substitute tamarind paste with mango powder or amchur if you want.
- Substitute curry leaves with cilantro if you can't get hold of the former.
Gloria | Homemade & Yummy says
I love curry and potatoes. This sounds like a winning dish to me. Love all the spices...and I know hubby would love this too.
Saima says
Thanks, Gloria.
Kylie | Midwest Foodie says
My family LOVES curry so I'm always looking for new and different recipes to try. I love the use of whole seeds in this recipe - that's something I've not tried before but I'll definitely give it a shot. I can only imagine the flavor they impart!
Saima says
Thanks Kylie! Whole seeds do impart a lot of flavor to curries and especially the ones used here. Nigella seeds, especially, are packed with flavor and a warm, spicy aroma.
Denise says
This looks incredible! So creamy and warm, such a comforting meal. This is a perfect dish for sure!
Carrie | Clean Eating Kitchen says
I love a potato curry and this one looks packed full of flavor! What a delicious weeknight meal!
Kate says
This looks really good and easy to make which I appreciate! I also found it really helpful that you listed out substitute ideas for some of the ingredients!
Saima says
You're welcome, Kate!
Eva says
This sounds lie something my husband would love. Unfortunately it is quite challenging to get all the spices here. I'm hoping a friend will travel to India later this year, so she can bring me back some!
Saima says
I know, sourcing some ingredients might be challenging. You could also try getting them online.
Heather says
Oh we love curry around here but I've never heard of or tried a potato curry! Can't wait to try. I usually try and do a meatless curry a couple times a month like a chickpea curry but this sounds waaaayyy better 🙂
Saima says
Do try it, Heather, if you've never had a potato curry before. You won't be disappointed, I'm sure.
Kushigalu says
I can smell the dish. Looks amazingly delicious. I will never say NO to any recipe with potato 🙂
Saima says
Haha! My feelings exactly! Never say no to potatoes:)
Des says
This sounds like perfection! I can't believe how easy it is and how delicious it comes out!
Jacquelyn Hastert says
I have never had potato curry and now this is all I can think of. I have to give this a try very, very soon!
Jennifer Tammy says
OMG this curry sounds amazing. I already have everything I need to make this in my kitchen right now.
Julie says
I've never heard of nigella seeds before -- now I will be on the lookout for them. I love learning about new spices and trying them at home!
Sakina Husain says
I tried making this aloo curry and it turned out really well. My children loved it and ask me to make it every day now. Thank you Saima Zaidi for this lovely recipe. Awaiting more!
Saima says
So glad you liked it Sakina!
Cheryl L Cooke says
I am making this right now and the challenge wasn't the ingredients but the 3 cups of water called for. This makes it very watery, not thick and creamy looking like the image. Will it thicken in the 10 minutes of simmering the instructions indicate?
Saima says
Oh, yes Cheryl. It is watery initially but it thickens very quickly. Did it turn out okay?
Emily O. says
Thank you! I made this recipe and used several of the suggested substitutions since I did not have *ever* spice. 😉 I also added peas and chick peas, not sure if that makes it into a different dish. Either way, it was delicious!
Saima says
Emily, you're welcome! I know, getting hold of all the ingredients for this recipe can be tricky unless you go to an Indian store or buy them online. Anyhow, if you're happy with what you made, that's great:)
Ashwini says
Lovely!
Potato Curry-Aloo Sabzi