Potato Curry Recipe – Authentic Indian Aloo Sabzi with Black Pepper

Last Updated on 4 months by Neha Deshmukh

Potato Curry Recipe – Authentic Indian Aloo Sabzi with Black Pepper

Hey everyone! Today, I’m sharing a recipe that’s a total comfort food classic in my family – a simple yet incredibly flavorful Aloo Sabzi, or potato curry. It’s the kind of dish my grandmother used to make, and honestly, it’s one of the first Indian recipes I really learned to master. It’s perfect for a quick weeknight dinner, and the subtle warmth of black pepper just makes it extra special.

Why You’ll Love This Recipe

This potato curry isn’t about complex spice blends or long simmering times. It’s about letting the natural flavors of the potatoes and a few key spices shine through. It’s easy enough for beginner cooks, but the taste is anything but basic. Plus, it’s naturally gluten-free and can easily be adapted for vegan diets or fasting periods – more on that later!

Ingredients

Here’s what you’ll need to make this delicious Aloo Sabzi:

• 2-3 medium potatoes
• 1 tablespoon oil/ghee
• 1 teaspoon cumin seeds
• 1 inch ginger, chopped
• 1 green chili
• 2 medium tomatoes (pureed) – about 150ml
• 2 cups water – about 480ml
• 1 teaspoon sendha namak (rock salt)
• ½ – 1 teaspoon black pepper (adjust to your liking!)
• 2 tablespoons cilantro, chopped

Ingredient Notes

Let’s talk ingredients for a sec!

• Potatoes: I prefer using Yukon Gold or red potatoes for this recipe, as they hold their shape well during cooking. But honestly, any potato will work!
• Ghee vs. Oil: Ghee adds a lovely richness, but vegetable oil works just fine if you prefer.
• Sendha Namak (Rock Salt): This is key if you’re making this for a fast (vrat). Regular salt isn’t allowed during many fasting periods. Sendha namak has a slightly different mineral composition and a unique taste. You can find it at most Indian grocery stores.
• Tomatoes: Fresh tomato puree is best, but you can use canned tomato puree in a pinch (about 1 cup/240ml).
• Black Pepper: Don’t underestimate the power of good quality black pepper! It really elevates the flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil your potatoes. I usually use a pressure cooker – about 7-8 whistles does the trick. If you have an Instant Pot, 12-14 minutes on high pressure works perfectly. Once they’re cool enough to handle, peel and gently crush them into uneven chunks. Don’t overdo it; we want some texture!
2. Now, heat the oil or ghee in a kadai (or a deep frying pan) over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds. You’ll know they’re ready when they start to pop and become fragrant.
3. Add the chopped ginger and green chili. Sauté for another 30-60 seconds, until you can really smell that lovely ginger aroma.
4. Pour in the fresh tomato puree and cook for 4-5 minutes, stirring occasionally, until it thickens slightly and the raw smell disappears.
5. Gently mix in the crushed potatoes. Add the water, sendha namak (or regular salt if not fasting), and black pepper. Bring to a simmer, then reduce the heat and cook for 8-9 minutes, or until the curry has thickened to your liking.
6. Finally, garnish with fresh cilantro and a squeeze of lemon juice (optional, but I love the brightness it adds!). Serve hot with kuttu ki puri, roti, or rice.

Expert Tips

• Don’t overcook the potatoes! You want them to hold their shape.
• Adjust the amount of green chili to your spice preference.
• For a richer flavor, add a pinch of asafoetida (hing) along with the cumin seeds.
• Simmering is key! It allows the flavors to meld together beautifully.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Simply use oil instead of ghee.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just ensure any side dishes you serve with it are also gluten-free.
• Spice Level Adjustment: For a milder curry, remove the green chili or use a milder variety. For a spicier kick, add a pinch of red chili powder or use a hotter chili.
• Fasting/Vrat Adaptation: Use only sendha namak, oil (not ghee), and ensure all ingredients are permitted during your specific fasting period. Some people also add a bit of grated ginger paste for extra flavor. My friend, Priya, always adds a pinch of dried mango powder (amchur) during her fasts!

Serving Suggestions

This Aloo Sabzi is fantastic with:

• Kuttu ki puri (buckwheat flatbread) – a classic pairing, especially during fasting.
• Roti or chapati (Indian flatbread)
• Steamed rice
• 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

Q: What type of potatoes work best for this aloo sabzi?

A: Yukon Gold or red potatoes are my go-to because they hold their shape well. But really, any potato you have on hand will work!

Q: Can I make this curry ahead of time?

A: Absolutely! The flavors actually develop even more overnight. Just reheat it gently before serving.

Q: What is Sendha Namak and why is it used?

A: Sendha Namak is rock salt, traditionally used during fasting periods in India. Regular salt is often avoided during fasts, and sendha namak is considered a pure and permissible alternative.

Q: Can I use a different type of chili?

A: Yes, definitely! Serrano peppers, Thai chilies, or even a pinch of chili flakes will work. Adjust the amount to your spice preference.

Q: What is the best way to puree the tomatoes for this recipe?

A: I like to roughly chop the tomatoes and then blend them in a blender or food processor until smooth. You can also grate the tomatoes if you don’t have a blender.

Enjoy this simple, flavorful Aloo Sabzi! I hope it becomes a favorite in your home too. Let me know in the comments if you try it and how it turns out!