Potato Curry Recipe – Kashmiri Chili & Cashew Gravy Delight

Last Updated on 2 months by Neha Deshmukh

Potato Curry Recipe – Kashmiri Chili & Cashew Gravy Delight

Hey everyone! If you’re anything like me, a comforting potato curry is a total weeknight winner. This isn’t just any potato curry though – it’s a special one. The Kashmiri chili and cashew gravy gives it a richness and beautiful color that’s seriously addictive. I first made this when I was craving something truly flavorful, and it’s been a family favorite ever since. Let’s get cooking!

Why You’ll Love This Recipe

This potato curry (or aloo sabzi as we often call it at home!) is a hug in a bowl. It’s creamy, subtly sweet, and has a lovely warmth from the spices. It’s also surprisingly easy to make, even on a busy weeknight. Plus, the Kashmiri chili powder gives it that gorgeous red hue that just makes it look so inviting. Honestly, what’s not to love?

Ingredients

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

• 1 tablespoon vegetable oil (approx. 15ml)
• 1 garlic pod
• 1 inch ginger, chopped
• 1 cup onions, chopped
• 15 cashews
• 6 ripe tomatoes, deseeded
• ¾ teaspoon salt (approx. 4g)
• 1 tablespoon vegetable oil (approx. 15ml)
• ½ teaspoon cumin seeds (approx. 2.5g)
• ¼ cup onion, finely chopped
• 2 green chilies
• ½ teaspoon turmeric powder (approx. 2.5g)
• 1.5 teaspoons Kashmiri red chili powder (approx. 7.5g)
• ½ teaspoon garam masala (approx. 2.5g)
• 500 grams baby potatoes, boiled and peeled
• 1.5 cups water (approx. 360ml)
• ½ teaspoon salt (approx. 2.5g)
• ½ teaspoon sugar (approx. 2.5g)
• 2 sprigs coriander leaves

Ingredient Notes

Let’s talk ingredients! A few things make this recipe really shine:

• Kashmiri Red Chili Powder: This is key for the color and mild heat. It’s not super spicy, but adds a beautiful vibrancy. You can find it at most Indian grocery stores, or online.
• Cashews: Don’t skip these! They create a wonderfully creamy and rich gravy. They really elevate the curry.
• Potato Variety: I prefer using baby potatoes because they hold their shape well. But you can use any potato that doesn’t fall apart easily when boiled – Yukon Gold or red potatoes work great too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Masala Paste: Heat 1 tablespoon of oil in a pan over medium heat. Add the garlic and ginger and sauté until fragrant, about a minute.
2. Build the Flavor: Add the chopped onions and cook until golden brown. This takes patience, but it’s worth it! Stir in the cashews and tomatoes, along with ¾ teaspoon of salt.
3. Simmer & Soften: Cover the pan and cook until the tomatoes are soft and mushy, about 10-15 minutes.
4. Blend it Smooth: Let the mixture cool slightly, then transfer it to a blender and blend into a smooth paste. Set aside – this is where all the magic happens!
5. Temper the Spices: Heat another tablespoon of oil in the same pan. Add the cumin seeds, finely chopped onion, and green chilies. Sauté for about 2 minutes, until the onions are translucent.
6. Spice it Up: Add the turmeric powder, Kashmiri red chili powder, and garam masala. Sauté briefly, just for about 30 seconds, to release their aromas. Be careful not to burn the spices!
7. Combine & Simmer: Add the boiled potatoes to the pan. Pour in the ground masala paste, water, ½ teaspoon of salt, and sugar. Stir well to combine.
8. Let it Simmer: Bring the curry to a simmer and cook for about 3-5 minutes, allowing the flavors to meld together.
9. Garnish & Serve: Garnish with fresh coriander leaves and serve hot with roti or chapati.

Expert Tips

• Don’t rush the onion caramelization! Golden brown onions are the foundation of a flavorful curry.
• Taste and adjust the seasoning as you go. Everyone’s spice preference is different.
• If the gravy is too thick, add a splash more water.

Variations

• Vegan Adaptation: Simply swap the ghee for vegetable oil.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder curry, reduce the amount of green chilies and Kashmiri red chili powder. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: This curry is fantastic for Navratri (especially if you skip the onion and garlic during fasting periods) and Diwali. My aunt always makes a huge batch for Diwali!

Serving Suggestions

This potato curry is best served hot with:

• Roti or chapati (Indian flatbreads)
• Steamed 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. It actually tastes even better the next day as the flavors have more time to develop!

FAQs

What type of potatoes work best for this curry?

Baby potatoes are my go-to, but Yukon Gold or red potatoes also work well. Just make sure they hold their shape when boiled.

Can I make the masala paste ahead of time? If so, how should I store it?

Absolutely! You can make the masala paste a day or two in advance. Store it in an airtight container in the refrigerator.

What is Kashmiri red chili powder and why is it used in this recipe?

Kashmiri red chili powder is known for its vibrant red color and mild heat. It adds a beautiful hue to the curry without making it overly spicy.

Can I use a different nut instead of cashews?

You can try using almonds, but the flavor and texture won’t be quite the same. Cashews really create that creamy richness.

How can I adjust the thickness of the curry?

If the curry is too thick, add a little more water. If it’s too thin, simmer it for a few more minutes to allow it to reduce.

Is this curry suitable for meal prepping?

Yes! It reheats beautifully and the flavors actually deepen overnight. It’s a great option for a healthy and delicious meal prep.