Potato Curry Recipe

Prepare vegetables

Peel (if desired) and cut potatoes into 2 cm / 3/4 inch cubes. Rinse and drain. Finely dice the onion. Finely chop or grate the garlic and ginger together (or mince separately). Chop tomatoes into small pieces. If using green chili, slice thinly lengthwise after removing seeds for less heat.

Par-cook potatoes (optional for faster finish): place cubed potatoes in a pot of salted water, bring to a boil and simmer 5 minutes until just tender but not falling apart. Drain and set aside. Alternatively, skip this step and cook potatoes fully in the curry (will take longer).

Temper whole spices

Heat a wide skillet or medium pot over medium heat. Add the oil or ghee. When hot, add cumin seeds and mustard seeds (if using). Let them sizzle and pop for about 20–30 seconds but don’t let them burn.

Sauté aromatics

Add the diced onion to the pan. Sauté, stirring frequently, until soft and beginning to brown, about 6–8 minutes. Add the chopped/pressed garlic, grated ginger and sliced green chili; cook 1–2 minutes until fragrant.

Add ground spices

Stir in turmeric, ground coriander, ground cumin, red chili powder and half the salt. Cook the spices with the onion mixture for 30–45 seconds, stirring constantly so they release aroma and don’t burn.

Tomatoes and simmer

Add the chopped tomatoes and cook until they break down and oil separates slightly from the mixture, about 5–7 minutes. If the mixture becomes too dry, add 2–3 tablespoons of water to loosen it.

Combine potatoes and liquids

Add the par-cooked (or raw) potato cubes to the pan and stir to coat with the spice-tomato mixture. Pour in the water or vegetable broth, stir, and bring to a gentle simmer. Scrape any browned bits from the bottom of the pan.

Simmer until tender: reduce heat to medium-low, cover, and simmer until potatoes are fork-tender — about 12–18 minutes if par-cooked, or 20–25 minutes if raw. Stir occasionally to prevent sticking. Add more water a little at a time if needed for a saucy consistency.

Finish with creaminess and seasoning

Once potatoes are tender, stir in the coconut milk or whisked yogurt (if using) and the remaining salt and black pepper. Cook uncovered for 2–3 minutes to warm through and thicken slightly. Taste and adjust salt, spice, or acidity.

Final touches

Turn off the heat. Stir in lemon or lime juice and chopped cilantro. If you like, sprinkle garam masala over the curry and give it one last stir. Let rest 2 minutes before serving so flavors meld.