Easy Potato Recipe – Tomato & Black Pepper Indian Curry

Last Updated on 2 months by Neha Deshmukh

Easy Potato Recipe – Tomato & Black Pepper Indian Curry

Hey everyone! If you’re anything like me, you’re always on the lookout for simple, comforting recipes that don’t take forever to make. This tomato and black pepper potato curry is exactly that – a warm hug in a bowl, perfect for a weeknight dinner or a peaceful weekend lunch. I first made this when I was craving something flavorful but didn’t want to spend hours in the kitchen, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This potato curry is more than just easy; it’s packed with flavor! The combination of tangy tomatoes, pungent black pepper, and earthy potatoes is just divine. Plus, it’s incredibly versatile – you can adjust the spice level to your liking and serve it with a variety of breads. It’s also a fantastic option for those observing fasts, thanks to the use of rock salt. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to whip up this delicious curry:

• 2 medium-sized potatoes
• 4 medium-sized tomatoes
• 1 teaspoon cumin seeds
• 0.25 teaspoon red chili powder (adjust to taste!)
• 0.25 teaspoon black pepper powder
• 1 tablespoon oil or ghee
• 1 cup water (approx. 240ml)
• 1-2 tablespoons chopped coriander leaves
• As required edible rock salt (sendha namak)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

• Rock Salt (Sendha Namak): This is key if you’re making this during a fast (vrat). Regular salt is avoided during fasting periods, but sendha namak is perfectly acceptable. It also has a slightly different, more mineral-rich flavor that I really enjoy.
• Oil vs. Ghee: You can use either oil or ghee for this recipe. Ghee (clarified butter) will give you a richer, more fragrant flavor, which is what my grandmother always used. But oil works perfectly well if you prefer a lighter taste or are looking for a vegan option.
• Potato Varieties: In India, we use so many different types of potatoes! For this curry, I prefer using a medium-starch potato like Yukon Gold or red potatoes. They hold their shape well without becoming mushy. But honestly, any potato you have on hand will work – just adjust the cooking time accordingly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the potatoes ready. Boil them with a generous pinch of rock salt in a pressure cooker for 2-3 whistles, until they’re tender but not falling apart. Once cooled, peel and dice them into bite-sized pieces.
2. Now, heat the oil or ghee in a pan over medium heat. Once hot, add the cumin seeds and let them crackle – this releases their amazing aroma!
3. Add the chopped tomatoes to the pan and sauté until they become soft and pulpy. This usually takes about 5-7 minutes.
4. Time for the spices! Mix in the red chili powder, black pepper powder, and rock salt. Stir well to combine everything with the tomatoes.
5. Add the diced potatoes and water to the pan. Bring it to a simmer, then cover and cook for 7-8 minutes, or until the gravy has thickened to your liking.
6. For a slightly thicker curry, lightly mash a few of the potato pieces with the back of a spoon. This is a little trick my mom taught me!
7. Finally, garnish with fresh coriander leaves and serve hot.

Expert Tips

• Don’t overcook the potatoes! You want them to hold their shape.
• Adjust the amount of red chili powder to suit your spice preference.
• If the gravy is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.

Variations

This recipe is super adaptable! Here are a few ideas to spice things up:

• Vegan Adaptation: Simply use oil instead of ghee.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: If you like things really spicy, add a pinch of cayenne pepper or a finely chopped green chili along with the red chili powder. My brother loves it with a generous helping of chili flakes!
• Fasting/Vrat Adaptation: Make sure to use only sendha namak (rock salt) and avoid any ingredients that are prohibited during your fast.

Serving Suggestions

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

• Roti (Indian flatbread)
• Paratha (stuffed flatbread)
• Any other fasting-friendly breads
• A side of yogurt (if not fasting)

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!

Q: Can I use regular salt instead of rock salt?

A: You can, but the flavor will be different. Rock salt has a unique mineral taste and is traditionally used during fasting.

Q: What type of potatoes work best for this curry?

A: Medium-starch potatoes like Yukon Gold or red potatoes are ideal, but any potato will work!

Q: How can I make this curry more spicy?

A: Add more red chili powder, a pinch of cayenne pepper, or a finely chopped green chili.

Q: Can I make this curry ahead of time?

A: Yes, you can! It actually tastes even better the next day as the flavors meld together.

Q: What breads pair best with this potato curry?

A: Roti, paratha, or any fasting-friendly bread are all excellent choices.

Enjoy this simple and delicious potato curry! I hope it brings a little bit of Indian comfort to your kitchen. Let me know in the comments how it turns out for you!