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    You are here: Home » Vegetable

    Published: May 26, 2019 · Modified: Sep 3, 2021 by Saima · This post may contain affiliate links. As an Amazon affiliate, I earn from qualifying purchases · This blog generates income via ads.

    Aloo Curry (Indian Potato Curry Recipe)

    3.6K shares
    • 209
    Jump to Recipe
    potato curry in a bowl with poori (fried indian bread) on the side
    potato curry in a bowl with poori (fried Indian bread) on the side

    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!

    aloo curry in a bowl with poori on the side

    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! 

    Often on a lazy weekend morning, or any holiday for that matter, there's no having a quick eggs and toast breakfast in my house. We go all out and have a traditional, very indulgent breakfast of puri with potato curry, or puri with chana masala (chickpea curry), or stuffed parathas (another Indian bread). This is washed down with tall glasses of lassi (a sweet or savory drink made of chilled yogurt) for a delightful and very filling meal.
     
    Out of all the many, many versions of Indian potato recipes out there, this one's my firm favorite! 

    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.

    smashed potatoes in a bowl

    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.

    aloo curry steps 2,3

    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.

    aloo curry steps 4,5

    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.

    potato curry in a bowl with pooris on plate beside it

    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. 
    potato curry in a bowl with pooris on plate beside it

    Aloo Curry (Indian Potato Curry Recipe)

    Saima Zaidi
    An easy vegan potato curry that tastes awesome with hot poori, an Indian bread.
    4.95 from 18 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 12 mins
    Course Breakfast/Brunch
    Cuisine Indian
    Servings 4 cups
    Calories 204.4 kcal

    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

    1. Nigella seeds are also known as onion seeds or kalonji. They are black in colour and have a distinctive smell and taste.
    2. Substitute tamarind paste with mango powder or amchur if you want.
    3. Substitute curry leaves with cilantro if you can't get hold of the former.

    Nutrition

    Serving: 1cupCalories: 204.4kcalCarbohydrates: 19.1gProtein: 1.9gFat: 13.8gSaturated Fat: 1gPolyunsaturated Fat: 12.2gSodium: 608mgFiber: 2.8gSugar: 2.6g
    Keyword aloo curry, Indian vegan curries, potato curry
    Tried this recipe?Let us know how it was!
    Did you make this recipe? Don't forget to give it a star rating below!
    « Crispy and Fluffy Puri Recipe (Fried Indian Poori Bread)
    Sheera Recipe (Indian Semolina Pudding) »
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    • 209

    Reader Interactions

    Comments

    1. Gloria | Homemade & Yummy says

      June 03, 2019 at 11:31 am

      5 stars
      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.

      Reply
      • Saima says

        June 03, 2019 at 12:30 pm

        Thanks, Gloria.

        Reply
    2. Kylie | Midwest Foodie says

      June 04, 2019 at 9:08 am

      5 stars
      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!

      Reply
      • Saima says

        June 04, 2019 at 9:12 am

        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.

        Reply
    3. Denise says

      June 06, 2019 at 8:53 am

      5 stars
      This looks incredible! So creamy and warm, such a comforting meal. This is a perfect dish for sure!

      Reply
    4. Carrie | Clean Eating Kitchen says

      June 07, 2019 at 9:20 am

      5 stars
      I love a potato curry and this one looks packed full of flavor! What a delicious weeknight meal!

      Reply
    5. Kate says

      June 08, 2019 at 8:41 am

      5 stars
      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!

      Reply
      • Saima says

        June 08, 2019 at 1:58 pm

        You're welcome, Kate!

        Reply
    6. Eva says

      June 08, 2019 at 12:08 pm

      5 stars
      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!

      Reply
      • Saima says

        June 08, 2019 at 1:59 pm

        I know, sourcing some ingredients might be challenging. You could also try getting them online.

        Reply
    7. Heather says

      June 08, 2019 at 1:56 pm

      5 stars
      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 🙂

      Reply
      • Saima says

        June 08, 2019 at 2:00 pm

        Do try it, Heather, if you've never had a potato curry before. You won't be disappointed, I'm sure.

        Reply
    8. Kushigalu says

      June 09, 2019 at 10:50 am

      5 stars
      I can smell the dish. Looks amazingly delicious. I will never say NO to any recipe with potato 🙂

      Reply
      • Saima says

        June 09, 2019 at 3:13 pm

        Haha! My feelings exactly! Never say no to potatoes:)

        Reply
    9. Des says

      June 09, 2019 at 10:51 am

      5 stars
      This sounds like perfection! I can't believe how easy it is and how delicious it comes out!

      Reply
    10. Jacquelyn Hastert says

      June 09, 2019 at 12:09 pm

      5 stars
      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!

      Reply
    11. Jennifer Tammy says

      June 09, 2019 at 8:06 pm

      OMG this curry sounds amazing. I already have everything I need to make this in my kitchen right now.

      Reply
    12. Julie says

      June 10, 2019 at 10:16 am

      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!

      Reply
    13. Sakina Husain says

      June 25, 2019 at 10:36 am

      5 stars
      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!

      Reply
      • Saima says

        June 25, 2019 at 10:48 am

        So glad you liked it Sakina!

        Reply
    14. Cheryl L Cooke says

      June 30, 2019 at 4:04 pm

      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?

      Reply
      • Saima says

        July 01, 2019 at 2:29 pm

        Oh, yes Cheryl. It is watery initially but it thickens very quickly. Did it turn out okay?

        Reply
    15. Emily O. says

      January 04, 2020 at 12:09 pm

      5 stars
      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!

      Reply
      • Saima says

        January 04, 2020 at 1:47 pm

        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:)

        Reply
    16. Ashwini says

      July 02, 2020 at 6:32 am

      5 stars
      Lovely!
      Potato Curry-Aloo Sabzi

      Reply
    17. Ks says

      September 26, 2021 at 2:00 am

      I do not have mustard seeds, nigella seeds and coriander powder. What can i use to substitute them?

      Reply
      • Saima says

        September 26, 2021 at 8:58 pm

        Hi! There really is not substitute for these whole spices. The aloo curry will still taste nice without them but not the same as when you add them.

        Reply
    18. Diana says

      October 24, 2021 at 5:46 pm

      Many of your recipes call for "green chilli". It seems to me there are an awful lot of chilis in this world, and many of them are green. Can you give a better clue as to what I should be shopping for?

      Reply
      • Saima says

        October 26, 2021 at 6:49 pm

        Try and get your hands on Indian green chillies or Thai chillies. They are smaller and hotter than other varieties.

        Reply
    19. Stormy says

      December 07, 2022 at 9:44 pm

      5 stars
      Oh my goodness, this was amazing! I used my instant pot and the only modification I made was to blend a few of the potatoes to make a thicker sauce. I truly wanted to eat it all.
      Thanks for sharing.

      Reply
      • Saima says

        December 08, 2022 at 9:16 pm

        Thanks a lot! So glad you enjoyed the recipe!

        Reply

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    Hi, I'm Saima! I live in Alberta, Canada with my husband and twin boys. Here, you'll find Indian recipes with fresh, natural ingredients and easy, no-fuss cooking techniques. Welcome to my blog!

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