Make authentic Potato Curry with this foolproof recipe. Packed with rich traditional flavor, step-by-step photos, and cooking tips by Denisiya on EatMee Recipes.
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Potato Curry is one of the least complex curry dishes to prepare. Unlike braised yellow potato, this curry has a spiciness to it as spices are added into this dish.
It is a great dish for vegetarians & vegans as well.
Peel & cut potatoes into cubes & place into a large bowl/dish.
Fill the bowl with water so that the potatoes do not turn a brownish colour. Set aside until ready to use.
Peel & chop onions & set aside.
Dice tomato & set aside.
Heat oil in a medium sized pot & add in the onions. Thereafter, add in the jeera seeds, curry leaves & thyme.
Mix & simmer until onions are translucent.
Thereafter, add in the chilli powder, the turmeric powder & ginger & garlic paste.
Stir & simmer for a minute. Thereafter, add in the diced tomato.
Stir & allow tomatoes to cook until soft. Add a little water if necessary.
Once the tomatoes have cooked, add in the potatoes, discarding the water that the potatoes had been resting in.
Give it a stir, coating all the potatoes in the spices. Add a little water, mix & allow the potatoes to cook until soft.
Make sure to keep checking on the potatoes every 6-7 minutes as you do not want the bottom to get caught on the surface of the pot.
When the potatoes are soft, add salt to taste, mix & turn off the heat.
Plate & garnish with fresh dhania (coriander).
Best served hot.
Goes well with Puli Sadam.
Follow along with Denisiya's step-by-step video guide for Potato Curry.
Expert kitchen guidance and troubleshooting for making the best Potato Curry
A combination of finely chopped braised onions, pureed or grated tomatoes, and allowing the gravy to simmer uncovered for the last 5 minutes helps reduce and thicken the sauce to a rich coating consistency.
Yes, this curry freezes wonderfully for up to 3 months in an airtight container. Note: If freezing, omit or remove the potatoes as their texture changes when frozen. You can easily add fresh boiled potatoes when reheating!
Stored in an airtight container in the fridge, it keeps well for 3 to 4 days. In fact, Durban curries often taste even richer the next day as the spices continue to infuse overnight.
Hi, I'm Denisiya! Food lover, recipe developer, and founder of EatMee Recipes. I specialize in authentic South African Durban Indian cuisine, comforting curries, and modern Instant Pot adaptations. Every recipe on this site is tested in my personal kitchen to ensure you get mouth-watering, foolproof results every time.
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