Aloo Curry (Indian Potato Curry Recipe)

potato curry in a bowl with pooris on plate beside it

An easy vegan potato curry that tastes awesome with hot poori, an Indian bread.

  • Author: Saima
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 4 cups 1x
  • Category: Breakfast/Brunch
  • Method: Stovetop cooking
  • Cuisine: Indian


  • 2 medium potatoes
  • 1/4 cup cooking oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp nigella seeds
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 5-6 curry leaves
  • 1 green chilli
  • 1 tsp tamarind paste
  • 1 tsp sugar
  • 1 tsp salt


  1. Boil the potatoes in an instant pot or stovetop pressure cooker until soft.
  2. Peel and quarter the potatoes. Take each quarter in your hand and press until it breaks into uneven chunks.
  3. Heat oil in a wok or karahi and add the mustard, cumin and nigella seeds.
  4. 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.
  5. Add the potatoes and mix well.
  6. 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.


  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.


Keywords: potato curry, aloo curry, Indian vegan curries