Potato Curry Recipe – Authentic Indian Spiced Potatoes with Kasuri Methi

Last Updated on 2 months by Neha Deshmukh

Potato Curry Recipe – Authentic Indian Spiced Potatoes with Kasuri Methi

Hey everyone! If you’re anything like me, a comforting bowl of aloo sabzi (potato curry) is a total mood booster. This recipe is a hug in a bowl – warm, flavorful, and incredibly satisfying. It’s a dish my grandmother used to make, and I’ve tweaked it over the years to make it my own. I’m so excited to share this authentic Indian spiced potato curry with you!

Why You’ll Love This Recipe

This potato curry isn’t just easy to make, it’s bursting with flavour. It’s perfect for a weeknight dinner, a side dish for a larger Indian feast, or even a comforting lunch. The combination of aromatic spices, tender potatoes, and a hint of kasuri methi is simply irresistible. Plus, it’s naturally vegetarian and can easily be made vegan and gluten-free – more on that later!

Ingredients

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

• 1 ½ cups onions, finely chopped (about 2 medium)
• 1 cup tomatoes, chopped or pureed (about 2 medium)
• 1.1 lbs potatoes, peeled and cubed (about 500g)
• ½ tablespoon ginger, chopped
• ½ tablespoon garlic, chopped
• 1 green chili, slit (adjust to your spice preference!)
• 10-12 curry leaves
• 2-3 tablespoons oil (vegetable, canola, or sunflower work well)
• ½ teaspoon cumin seeds
• ¼ teaspoon mustard seeds
• ½ teaspoon salt (or to taste)
• ¼ teaspoon turmeric powder
• ¾ – 1 teaspoon Kashmiri red chili powder (for colour and mild heat)
• 1 – 1.25 teaspoons garam masala
• 1 – 1.5 teaspoons coriander powder
• ½ teaspoon cumin powder
• 1.5 – 2 cups water or stock (vegetable stock adds extra flavour!)
• 2 tablespoons coriander leaves, chopped (for garnish)

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this curry:

• Kashmiri Red Chili Powder: This is a game-changer! It gives the curry a beautiful, vibrant red colour without making it overly spicy. If you can’t find it, you can use regular chili powder, but reduce the amount and add a pinch of paprika for colour.
• Kasuri Methi (Dried Fenugreek Leaves): Don’t skip this! It adds a unique, slightly bitter, and incredibly fragrant flavour that’s essential to authentic Indian curries. You can find it at most Indian grocery stores.
• Spice Blends: Every family has their own little tweaks to spice blends. Feel free to adjust the amounts of coriander, cumin, and garam masala to suit your taste. Some people also add a pinch of asafoetida (hing) for extra depth.
• Potatoes: I prefer using Yukon Gold or red potatoes as they hold their shape well during cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prep Time: First, let’s get everything chopped and ready to go. Finely chop your onions, tomatoes, ginger, and garlic. Peel and cube the potatoes, then submerge them in water to prevent them from browning.
2. Tempering the Oil: Heat the oil in a nice, heavy-bottomed pan over medium heat. Once hot, add the cumin seeds and mustard seeds. Wait for them to splutter – this releases their flavour! Then, toss in the curry leaves and sauté until fragrant.
3. Building the Base: Add the chopped onions and green chili to the pan. Sauté on medium heat until the onions turn golden brown (about 4-5 minutes). Patience is key here – nicely browned onions are the foundation of a great curry.
4. Adding Aromatics: Stir in the chopped ginger and garlic. Cook for another 1-2 minutes until fragrant. You should be able to smell the wonderful aromas filling your kitchen!
5. Tomato Time: Add the chopped tomatoes, salt, and turmeric powder. Cook until the tomatoes soften and break down (about 3-4 minutes). If you’re using tomato puree, this step will be quicker.
6. Spice it Up: Now for the magic! Add the red chili powder, garam masala, coriander powder, and cumin powder. Sauté for 2-4 minutes, stirring constantly, until the oil starts to separate from the spices. This is a sign that the spices are well-cooked and will release their full flavour.
7. Potatoes In!: Drain the potatoes and add them to the pan. Pour in the water or stock, enough to cover the potatoes. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and simmer for 15-20 minutes, or until the potatoes are tender.
8. Finishing Touches: This is where the kasuri methi comes in! Crush it between your palms to release its aroma and sprinkle it into the curry. Give it a good stir, and adjust the salt and spices to your liking.
9. Garnish & Serve: Garnish with fresh coriander leaves. Serve hot with rice, roti, naan, or your favourite Indian flatbread.

Expert Tips

• Don’t overcrowd the pan when sautéing the onions. If you have a smaller pan, do it in batches.
• If the curry is too thick, add a little more water or stock. If it’s too thin, simmer uncovered for a few more minutes to allow some of the liquid to evaporate.
• Taste as you go! Adjust the spices to your preference.

Variations

• With Peas: Add a cup of frozen peas during the last 5 minutes of cooking for a delightful pop of sweetness. My kids love this!
• Spicy Version: Add an extra green chili or a pinch of cayenne pepper for a fiery kick.
• Aloo Gobi (Potato & Cauliflower): Add cubed cauliflower along with the potatoes for a heartier curry.

Vegan Adaptation

This recipe is easily vegan! Just ensure you’re using vegetable oil and vegetable stock.

Gluten-Free Adaptation

This recipe is naturally gluten-free.

Spice Level Adjustment

• Mild: Use ½ teaspoon Kashmiri red chili powder and omit the green chili.
• Medium: Use ¾ teaspoon Kashmiri red chili powder and 1 green chili.
• Hot: Use 1 teaspoon Kashmiri red chili powder, 2 green chilies, and a pinch of cayenne pepper.

Festival Adaptations

This potato curry is a popular choice during festivals like Navratri and Diwali. During Navratri, it’s often made without onion and garlic.

Serving Suggestions

This potato curry pairs beautifully with:

• Steamed basmati rice
• Roti or naan
• 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

What type of potatoes work best for this curry?

Yukon Gold or red potatoes are ideal as they hold their shape well. Russet potatoes can also be used, but they might break down a bit more.

Can I make this potato curry ahead of time?

Yes! The flavours actually develop even more overnight. Just store it in the refrigerator and reheat when ready to serve.

What is Kasuri Methi and can I substitute it?

Kasuri Methi is dried fenugreek leaves. It has a unique flavour that’s hard to replicate, but if you absolutely can’t find it, you can try substituting with a teaspoon of dried oregano, though the flavour will be different.

How can I adjust the thickness of the curry?

Add more water or stock to thin it out, or simmer uncovered to reduce the liquid.

Can I use a pressure cooker to speed up the cooking process?

Absolutely! Pressure cook the potatoes with the spices and water for about 3-4 whistles. Then, follow the remaining steps as described.