Potato Curry Recipe Yummy O Yummy

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This aloo curry recipe is a simple vegan potato curry that's made quickly with a few choice ingredients. It tastes terrific with freshly made puri, a crisp and puffy Indian bread. Eat aloo puri for a hearty Indian breakfast or brunch!

Looking for an easy potato curry to go with puri? Look no further, for here is the easiest, tastiest curry that pairs beautifully with those hot, freshly fried puris. What's more, it is vegan, so for all those looking for vegan curry recipes, this is the answer!

Mom's Cauliflower Potato Curry — Yummy Yatra

Often on a lazy weekend morning, or any holiday for that matter, there's no having a quick eggs and toast breakfast in my house. We go all out and have a traditional, very indulgent breakfast of puri with potato curry, or puri with chana masala (chickpea curry), or stuffed parathas (another Indian bread). This is washed down with tall glasses of lassi (a sweet or savory drink made of chilled yogurt) for a delightful and very filling meal.

1. Boil the potatoes and take off the skins. Cut them into quarters, then take each piece in your hand and smash it to get big, uneven chunks of potato. You can cut them into cubes also if you want.

3. When the seeds splutter, add the powdered spices followed by ginger and garlic pastes. Saute for 1 minute on medium heat. Add a few tablespoons of water if the mixture seems in danger of burning or sticking to the bottom of the wok.

Chickpea & Potato Curry

5. Add 2 cups water, curry leaves, green chilli, tamarind paste, sugar and salt. Cook uncovered for 10-12 minutes or until the gravy thickens.

Nigella seeds, also known as onion seeds or kalonji, are black coloured seeds that impart a lot of punch to the curry, and are usually added to Indian pickles. Still, the earth won't fall if you can't get your hands on these! The curry will taste really good even without nigella.

Similarly, curry leaves or karhi patta are very aromatic leaves and lend a distinctive flavor to anything they are added to. If you can't get your hands on curry leaves, use cilantro instead. Cilantro won't taste the same as curry leaves, of course, but it has its own extremely pleasing flavor.

Punjabi Aloo Curry Recipe

Tamarind paste, which is used for its tangy taste, can be substituted with 1 teaspoon mango powder or amchur. It is a dry, sand colored powder that is sour in taste.

Ginger and garlic pastes are available in small jars in most supermarkets, but you can make your own too very easily. And you don't have to make them separately either for recipes that call for both. Just put equal quantities of peeled and chopped ginger and garlic along with a little water in a small blender and whizz to get a smooth puree. It's that easy to make at home. Store the paste in a glass bottle in the fridge and use as required.

Serving: 1 cup Calories: 204.4 kcal Carbohydrates: 19.1 g Protein: 1.9 g Fat: 13.8 g Saturated Fat: 1 g Polyunsaturated Fat: 12.2 g Sodium: 608 mg Fiber: 2.8 g Sugar: 2.6 g

Kerala Egg Potato Curry Using Onion Tomato Gravy

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Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.The flavors of Indian food captivate in a unique, deeply satisfying way that will bring enchantment to your kitchen. With warm curry spices, creamy potatoes, and chickpeas, this easy vegan Potato Curry is a one-pot dinner wonder that, for Ben especially, is closely attached to a favorite memory.

Ginger Sweet Potato Coconut Milk Stew W/ Lentils & Kale

Ben spent six months in India during college, and when he found out he’d be living with a vegetarian host family…he panicked. NO MEAT?

Thanks to the aromatic flavors, richly simmered sauces, and hearty ingredients, to this day he still insists that, if the menu is Indian food, he could go years without craving meat again.

I also spent a summer traveling in India, I have to say—and this is no light statement for a partner to make— my husbandwas 100% right!

Chickpea And Potato Curry Recipe

But nostalgia alone cannot guarantee a clean plate at the end of the meal. Thankfully this vegan potato curry has so many additional reasons to love it!

Just like in your favorite takeout curry, certain spices are key to making your curry taste like curry, and can be found in almost any grocery store:

Neither of these spices is an expensive investment. Plus, with these on hand in your spice cabinet, you’ll be ready to make a plethora of healthy, zesty Indian-influenced dishes.

Potato Curry Recipes

For curry, it’s best to use a potato that falls into the waxy category, which helps keep the potato’s shape in dishes that have a more liquid base (like curries, soups, and stews). Otherwise, if a potato is more mealy than waxy, it may become too grainy or mushy when cooking.

This recipe is positively influenced by the alluring warm and fragrant flavors that pervaded Ben’s and my travels in India, and that we often try to recreate at home.

Even though it’s not 100% authentically Indian (I tweaked the recipe to use ingredients you can find in any grocery store, much like I did in these other must-try Indian delights of Instant Pot Lentil Curry and Chicken Tikka Masala), it’s still authentically delicious.

Sweet Potato Curry Recipe

It’s also not to be confused with Thai potato curry, which tends to rely more on curry paste than curry spices. (But Coconut Curry and Chickpea Curry are my favorites if you’re looking for a Thai-influenced curry.)

Squeeze the most out of every lemon, lime, and orange! If you don’t own a citrus press yet, it will be a game changer. I use mine almost daily.

Enchanting flavors, minimal dishes, and a hearty, healthy meal that’s ready in 35 minutes or less: Potato curry is my kind of magic!

Aloo Curry (indian Potato Curry Recipe)

Serving: 1 (of 8); about 1 1/3 c. Calories: 244 kcal Carbohydrates: 36 g Protein: 7 g Fat: 8 g Saturated Fat: 4 g Potassium: 733 mg Fiber: 7 g Sugar: 4 g Vitamin A: 244 IU Vitamin C: 36 mg Calcium: 64 mg Iron: 3 mg

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!