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A bowl of Indian potato curry with a spoon in the center and a lime wedge on the side.

Easy Indian Potato Curry

Learn to make an easy Indian Potato Curry that's perfect for busy weeknights. #indiancurry #potatocurry #easyrecipe
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Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Indian
Servings 6

Equipment

  • Large pot, wooden spoon, cutting board, knife, measuring spoons

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons ginger paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 0.5 teaspoon ground turmeric
  • 0.5 teaspoon cayenne pepper
  • 0.5 teaspoon ground black pepper
  • 0.25 teaspoon ground cinnamon
  • 0.25 teaspoon ground cardamom
  • 3 large potatoes, peeled and cut into 1-inch cubes
  • 1 (14.5-ounce) can diced tomatoes
  • 0.5 cup water
  • 1 teaspoon salt
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 0.5 cup frozen green peas
  • 0.25 cup chopped fresh cilantro
  • 1 lime, cut into wedges

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
  • Add the ginger paste, cumin, coriander, garam masala, turmeric, cayenne pepper, black pepper, cinnamon, and cardamom. Stir to combine and cook for 1 minute.
  • Add the potatoes, tomatoes, water, and salt. Increase the heat to high and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 10 minutes.
  • Add the chickpeas and peas and stir to combine. Cover the pot and simmer for 10 minutes, or until the potatoes are tender.
  • Remove the pot from the heat and stir in the cilantro. Serve with lime wedges.