Potato Curry recipe is a simple and easy-to-make, flavorful side dish that combines earthy potatoes with tangy tomatoes, caramelized onions, and red chilies as key ingredients. One of the best curry potatoes to serve for any meal with rice, naan, roti, chapati, or even dosa.
Check out our most loved and trending Cajun potatoes and roasted garlic potatoes for your next dinner party.
Curry with potato
Curry with potatoes is one of the best side dishes that goes well with almost anything. Today I have served this with onion rice.
I have used phanna upkari (traditionally made with fish) as a base for this to create a vegetarian version. The only difference is the addition of cashews, which makes it more delicious. You can also make this same dish with mushrooms.
Make this potato curry recipe, and you will realize you don't need any fancy ingredients, herbs, or spices. Just onion, potato, and tomatoes with red chilies create magic here.
Ingredients
Potatoes: Russet potatoes, as they absorb the flavors and give a creamy texture.
Oil: I love the flavor of coconut oil. Use any neutral oil of your choice.
Onions: Add sweetness and depth of flavor to the dish.
Tomatoes: Add tanginess and balance the flavor of the curry.
Red chilies: Add heat and color to the dish.
Cashews: Adds thickness, rich flavor, and sweetness to the dish.
Check out the recipe card for the full list of the ingredients.
Step-by-step instructions
- You can either cut the potatoes and boil them or microwave them for 4 minutes until it is soft and cooked through. (Cook the potatoes in your preferred way.)Heat oil in a pan. Add onions and saute until they become translucent on medium flame.
- Meanwhile, in a mixie jar, add tomatoes, dry red chilies, and cashews with very little water, and blend to a thick, smooth paste.
- Once the onion becomes translucent, add the ground paste and simmer it for 6 to 8 minutes.
- To this add boiled potatoes, water for the desired thickness, salt to taste, and simmer for another 10-12 minutes or until all the flavors are well combined. (The more you simmer, the better it tastes.)
- Finally, add coriander leaves, mix well, and switch off the flame.
Tips
- Instead of dry red chilies, you can add red chile powder to adjust to your liking.
- Do not rush while sauteing the onions. Making it translucent on medium flame will add the sweetness and flavor that takes the dish to the next level.
- Cashews add thickness and sweetness to this dish.
- Simmering the dishes for a longer time enhances their flavor.
- You can also mash some potatoes for a thicker consistency.
- The color of the dish depends on the red chilies or chile powder used.
Serving suggestions
- Serve this batate-phanna-upkari as a side dish with steamed rice or ukde sheetha (praboiled rice) and dalitoy for a complete Konkani meal.
- Chapati, phulka, puri, Indian plain dosa, neer dosa, set dosa, or idiyappam for a classic Indian breakfast.
- Side with onion rice, ghee rice, etc., for a rich vegetarian Indian meal.
More vegetarian side dishes
Recipe card
Simple Potato Curry Recipe | Aloo Curry
Equipment
Ingredients
- 3 Potatoes medium-sized, boiled and cubed
- 2 Onions medium chopped
- 2-3 Tomatoes chopped
- 5 to 6 Dry red chilies check tips
- 8 Cashews
- 2 tablespoon Coriander leaves
- 2 tablespoon Oil
- Salt to taste
Instructions
- You can either cut the potatoes and boil them or microwave them for 4 minutes until it is soft and cooked through. (Cook the potatoes in your preferred way.)3 Potatoes
- Heat oil in a pan. Add onions and saute until they become translucent on medium flame.2 tablespoon Oil, 2 Onions
- Meanwhile, in a mixie jar, add tomatoes, dry red chilies, and cashews with very little water, and blend to a thick, smooth paste.2-3 Tomatoes, 5 to 6 Dry red chilies, 8 Cashews
- Once the onion becomes translucent, add the ground paste and simmer it for 6 to 8 minutes.
- To this add boiled potatoes, water for the desired thickness, salt to taste, and simmer for another 10-12 minutes or until all the flavors are well combined. (The more you simmer, the better it tastes.)Salt
- Finally, add coriander leaves, mix well, and switch off the flame.2 tablespoon Coriander leaves
Notes
- Instead of dry red chilies, you can add red chile powder to adjust to your liking.
- Do not rush while sauteing the onions. Making it translucent on medium flame will add the sweetness and flavor that takes the dish to the next level.
- Cashews add thickness and sweetness to this dish.
- Simmering the dishes for a longer time enhances their flavor.
- You can also mash some potatoes for a thicker consistency.
- The color of the dish depends on the red chilies or chile powder used.
Nutrition
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