Potato Curry Recipe – Authentic Indian Gravy with Cashews & Spices

Last Updated on 4 months by Neha Deshmukh

Potato Curry Recipe – Authentic Indian Gravy with Cashews & Spices

Hey everyone! If you’re anything like me, a comforting, flavourful potato curry is a total weeknight winner. This isn’t just any potato curry though – it’s the one I’ve been perfecting for years, and it’s packed with a rich, creamy gravy thanks to cashews and a beautiful blend of spices. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it’s become a family favourite. Let’s get cooking!

Why You’ll Love This Recipe

This potato curry (or aloo sabzi as we often call it at home) is seriously special. It’s a fantastic balance of flavours – a little bit spicy, a touch sweet, and wonderfully aromatic. The cashew paste adds a luxurious texture you won’t find in simpler recipes. Plus, it’s surprisingly easy to make, even if you’re new to Indian cooking. It’s perfect with naan, roti, or even rice!

Ingredients

Here’s what you’ll need to create this delicious potato curry:

• 500 gms Baby potatoes
• 5 large tomatoes
• 2 large onions
• 3-4 green chillies
• 6-8 garlic cloves
• 1 inch ginger
• 6 cloves
• 5 green cardamom
• 2 inch cinnamon stick
• 1/3 cup cashew nuts/almonds
• 4 tbsp yogurt
• 2 tsp sugar
• 1/2 tsp turmeric powder
• 1.5 tsp red chilli powder
• 1 tsp garam masala
• 4 tbsp vegetable oil
• 1 cup fresh coriander leaves

Ingredient Notes

Let’s talk ingredients! A few little tips can make a big difference.

Tomatoes: Choosing the Right Variety

Ripe, juicy tomatoes are key. I prefer using Roma tomatoes for their flavour and thickness, but any good quality tomato will work. About 5 large tomatoes should do the trick.

Potatoes: Best Types for Curry

Baby potatoes are my go-to for this recipe – they hold their shape beautifully and absorb all those lovely flavours. You can also use Yukon Gold or red potatoes. Avoid waxy potatoes like new potatoes, as they don’t soften as well.

Onions: Red vs. White – Which to Use?

I usually use red onions for their slightly sweeter flavour, but white onions work just fine too. The key is to really caramelize them – that’s where a lot of the flavour comes from!

Cashew/Almond Paste: The Secret to a Rich Gravy

This is what makes the gravy so incredibly smooth and rich. Soaking the cashews (or almonds!) beforehand makes them easier to grind. Don’t have time to soak? A quick boil for 10 minutes will do the trick.

Spices: Understanding the Blend – Garam Masala & More

Garam masala is a warm, fragrant spice blend – every family has their own version! You can find it pre-made in most Indian grocery stores, or online. The other spices – cloves, cardamom, cinnamon, turmeric, and chilli powder – all play a vital role in building the flavour profile.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prep the Tomatoes: Boil the tomatoes for about 10 minutes, until the skin starts to peel. Peel, deseed, and blend them into a smooth puree. Set aside.
2. Make the Paste: Grind the onions, ginger, garlic, and green chillies into a smooth paste. You can use a little water if needed. Then, grind the soaked cashews/almonds with minimal water to form a smooth paste.
3. Bloom the Spices: Heat the vegetable oil in a heavy-bottomed pan. Add the whole spices – cloves, cardamom, and cinnamon stick – and sauté for about 30 seconds, until fragrant.
4. Caramelize the Onions: Add the onion paste to the pan and fry until it turns a beautiful dark brown and the oil starts to separate. This takes patience, but it’s so worth it!
5. Build the Base: Mix in the cashew/almond paste and cook for another 2 minutes, stirring constantly.
6. Add the Tomato & Spices: Stir in the tomato puree, turmeric powder, red chilli powder, garam masala, sugar, and salt. Cook for 5-7 minutes, until the oil starts to separate again.
7. Whisk in the Yogurt: This is important! Gradually whisk in the yogurt, a little at a time, to prevent it from curdling. Simmer for 3 minutes.
8. Add the Potatoes: Add the parboiled potatoes and 1 cup of water. Cover the pan and cook until the potatoes are tender, about 15 minutes.
9. Adjust & Garnish: Adjust the gravy consistency with a little more water if needed. Garnish generously with fresh coriander leaves.
10. Serve: Serve hot with naan, roti, or rice.

Expert Tips

Here are a few things I’ve learned over the years to make this curry even better:

Achieving the Perfect Gravy Consistency

If the gravy is too thick, add a little hot water. If it’s too thin, simmer uncovered for a few more minutes.

Preventing Yogurt from Curdling

Adding the yogurt gradually and whisking constantly is key. Make sure the gravy isn’t boiling vigorously when you add the yogurt.

Roasting Spices for Enhanced Flavor

For an extra layer of flavour, dry roast the whole spices in a pan for a minute or two before adding them to the oil.

Choosing the Right Potatoes for Curry

Smaller potatoes cook faster and absorb more flavour.

Blending Techniques for Smooth Pastes

Adding a splash of water while grinding the onion and nut pastes helps create a smoother consistency.

Variations

Want to switch things up? Here are a few ideas:

Vegan Potato Curry

Simply substitute the yogurt with coconut cream or cashew cream. It’s just as delicious! My friend, Priya, swears by this version.

Gluten-Free Potato Curry

This recipe is naturally gluten-free! Just double-check the ingredients in your garam masala to ensure it doesn’t contain any gluten.

Spice Level Adjustment: Mild, Medium, Hot

Adjust the amount of green chillies and red chilli powder to your liking. Start with less and add more as needed.

Regional Variations: North Indian vs. South Indian Styles

North Indian versions often use more tomatoes and cream, while South Indian versions might include coconut milk and curry leaves.

Festival Adaptations: Navratri/Diwali Special

This curry is a popular choice for festive occasions. You can add paneer (Indian cheese) for a richer, more celebratory dish.

Serving Suggestions

This potato curry is incredibly versatile. It’s fantastic with:

• Naan bread
• Roti (Indian flatbread)
• Steamed basmati rice
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

What type of potatoes work best in this curry?
Baby potatoes, Yukon Gold, or red potatoes are all great choices.

Can I make this curry ahead of time?
Yes! The flavours actually develop even more overnight.

How can I adjust the spice level?
Reduce or increase the amount of green chillies and red chilli powder.

What is the purpose of adding sugar to the curry?
Sugar balances the acidity of the tomatoes and enhances the overall flavour.

Can I use store-bought cashew paste instead of making my own?
Yes, but homemade paste tastes fresher and more flavourful.

Is it possible to freeze leftover curry?
Yes, but the texture might change slightly.

What is garam masala and where can I find it?
Garam masala is a warm spice blend. You can find it in Indian grocery stores or online.

Enjoy! I hope you love this potato curry as much as my family does. Let me know in the comments how it turns out for you!