When I was a kid, my mom would make a simple potato curry for dinner. It wasn’t spicy, but it was rich and flavorful. I remember her stirring the curry and smelling the aromatic spices. I would sit in the kitchen and watch her cook, and it was always a special time for us.
Fast-forward to today, and I am making my own version of the potato curry. I’ve added a few of my own touches and made it a bit spicier, but it still has that same warmth and flavor that I remember from my childhood.
This Spicy Indian Potato Curry is a great comfort food. It’s hearty, flavorful, and easy to make. Serve it with a dollop of yogurt and a sprig of cilantro for a truly delicious meal. I hope you enjoy it as much as I do.
- You can adjust the level of spiciness by adding more or less cayenne pepper.
- To make this curry vegan, substitute the vegetable oil for a vegan-friendly oil like coconut or avocado oil.
- You can use any variety of potatoes for this curry, but I recommend using a starchy variety like russet.
Spicy Indian Potato Curry – Expert Edition
- Large pot or Dutch oven, cutting board, knife, measuring cups and spoons, wooden spoon
- 4 tablespoons vegetable oil
- 2 onions, diced
- 4 cloves garlic, minced
- 1 (2-inch) piece of ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1 teaspoon ground cayenne pepper
- 1 teaspoon garam masala
- 2 potatoes, peeled and diced into 1/2-inch cubes
- 1 (14-ounce) can crushed tomatoes
- 1 cup water
- 0.25 cup cilantro leaves, for garnish
- In a large pot or Dutch oven, heat the oil over medium heat.
- Add the onions and cook until softened, about 5 minutes.
- Add the garlic, ginger, cumin, coriander, turmeric, cayenne pepper, and garam masala. Cook for 1 minute.
- Add the potatoes and stir to coat with the spices.
- Add the crushed tomatoes and water and bring to a simmer.
- Reduce the heat to low and simmer until the potatoes are cooked through and the sauce has thickened, about 25 minutes.
- Garnish with cilantro leaves and serve.