This potato curry is very easy to prepare. Made with potato, tomato, and onion, this recipe is perfect for when you're in a hurry. My mom used to make this easy potato curry for all of us, and the combination of boiled rice and this tasty potato curry is truly comforting. This dish has a semi-thick gravy and is not dry. It pairs wonderfully with roti or boiled rice.
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Cut the potatoes into cubes.
Boil the potatoes along with coriander powder, chilly powder, turmeric powder, and salt until perfectly cooked. Set aside.
Heat oil in a pan and add fenugreek seeds and mustard seeds. When they pop, add curry leaves.
Add the onion and sauté until it becomes transparent.
Add the tomato pieces and sauté for 2-3 minutes until the tomato becomes tender.
Add the cooked potatoes along with some water and cook for a bit.
Garnish with some coriander leaves and remove from the heat.
Serve the potato curry with boiled rice or roti.
Ensure the potatoes are boiled just right; overcooking may make them mushy.
Adjust the water quantity to achieve your desired gravy consistency.
For added flavor, you can sprinkle some garam masala at the end.
Can I use other types of potatoes?
Yes, you can use any type of potato, but starchy varieties like russet potatoes work best for this curry.
Can I make this curry spicier?
Yes, you can increase the quantity of chilly powder or add green chilies for extra heat.
Can I use dried curry leaves instead of fresh ones?
Fresh curry leaves are recommended for the best flavor, but dried curry leaves can be used as a substitute.
What can I serve this curry with?
This curry pairs well with boiled rice, roti, or even parathas.
Can I make this curry ahead of time?
Yes, you can make it ahead of time and reheat it before serving. The flavors may deepen as it sits.
Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine.
