Name: Potato Curry Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian
Ingredients: 1 1/2 lbs Yukon Gold potatoes; 3 tbsp ghee (or vegetable oil); 1 tsp mustard seeds; 1 tsp cumin seeds; 1/4 tsp asafoetida; 10 curry leaves; 1 medium red onion, diced; 1 inch piece fresh ginger, minced; 2 tomatoes, diced; 2 small green chiles; 1/2 tsp ground turmeric; 1/2 tsp ground chili powder; 1/2 tsp kosher salt; 2 tbsp cilantro, chopped

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Introduction

This Potato Curry is a comforting and flavorful dish featuring tender Yukon Gold potatoes simmered in a fragrant blend of spices. Perfect as a side or light main, it brings a warm, spicy touch to any meal.

A close-up of a bowl filled with a warm dish of cooked baby potatoes mixed with small pieces of red onions, green herbs, and spices. The potatoes appear soft with a yellow-orange tint from the seasoning, while the onions add bright purple colors and a slightly translucent texture. Small green leaves and bits of herbs are sprinkled evenly across the top, giving freshness. The dish is presented in a shiny metal bowl resting on a white marbled surface, with a wooden spoon partially visible behind the food. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 lbs Yukon Gold potatoes
3 tbsp ghee (or vegetable oil)
1 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp asafoetida (See Note 1)
10 curry leaves
1 medium red onion, diced
1 inch piece fresh ginger, minced
2 tomatoes, diced
2 small green chiles (See Note 2)
1/2 tsp ground turmeric
1/2 tsp ground chili powder (See Note 3)
1/2 tsp kosher salt
2 tbsp cilantro, chopped

Instructions

Step 1: In a large saucepan over high heat, add potatoes to boiling water and cook until just tender, about 15 minutes. Drain and set aside to cool.
Step 2: In the same pot or a deep skillet, heat ghee or oil over medium-high heat. Cook mustard and cumin seeds until they start to pop, about 1 minute.
Step 3: Add asafoetida and curry leaves, cooking for 1 minute. Then add diced onion and fry until translucent, around 5 minutes.
Step 4: Stir in tomatoes, minced ginger, green chiles, turmeric, chili powder, and salt. Cook the mixture for 3 minutes to blend the flavors.
Step 5: Break the cooled potatoes into chunks by hand and add them to the pot. Toss to coat well with the spice mixture.
Step 6: Cover and cook on low heat for 5 minutes to allow the flavors to deepen.
Step 7: Serve the curry topped with chopped cilantro for a fresh finish.

Tips & Variations

Use red chili powder or smoked paprika for a different heat and flavor profile.
Substitute ghee with coconut oil for a subtle tropical note and dairy-free option.
Adjust the number of green chiles to control the spice level.
Add a splash of lemon juice before serving for a bright, tangy contrast.

Storage

Store leftover potato curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. Add a sprinkle of water if the curry feels dry during reheating.

How to Serve

A shiny metal bowl filled with a vibrant dish consisting of roughly 3 layers of mixed cooked potatoes and chickpeas coated in golden-yellow turmeric and spices, scattered with small dark brown mustard seeds, diced red onions, and bits of red tomato. The surface is sprinkled generously with fresh green herbs, adding brightness and texture. The bowl sits on a white marbled textured surface, partly on a blue and white patterned cloth, next to a wooden spoon with some green herbs on it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, you can substitute Yukon Gold with red potatoes or even russet potatoes, but Yukon Gold offers the best balance of creaminess and firmness after cooking.

What is asafoetida, and can I skip it?

Asafoetida is a pungent spice that enhances the curry’s aroma and aids digestion. If you don’t have it, you can omit it, but the curry may have a slightly less complex flavor.