Easy Weeknight Indian Potato Curry

Indian Potato Curry
Prep Time
10 min
Cook Time
25 min
4 servings

Don’t be fooled by how easy it is to make this potato curry, its simplicity is what makes it so delicious! The whole and ground spices, earthy ghee, and the method of gently mashing once cooked create an intricate flavour profile that can only be described as heavenly. These potatoes are commonly enjoyed across the Indian subcontinent with poori and a sweet side like kheer or halwa as a hearty weekend brunch, but in a pinch can be made as a delicious weeknight main and eaten with fresh or frozen store bought paratha, chapati or rice!

Related: Easy Ground Beef Curry



large Yukon gold potatoes
Tbsp ghee
tsp cumin seeds
tsp fennel seeds
tsp chili flakes, to taste
tsp mustard seeds
dried red chilis, to taste
curry leaves
Tbsp strained tomatoes
tsp ground cumin
tsp ground coriander
tsp cayenne, to taste
tsp turmeric
tsp dried fenugreek leaves (kasoori methi)
Finely chopped cilantro, to garnish


Step 1

Peel the potatoes. Cut into quarters, lengthwise, and then into a quarter-inch thick triangular slices. Set aside.

Cut and peeled potatoes on a plate
Step 2

Add the ghee to a large skillet on medium high heat. Once melted, add in the cumin seeds, fennel seeds, chili flakes, mustard seeds, whole dried red chilis and curry leaves. Cook until fragrant, mixing continuously, about 30 seconds.

Step 3

Pour in the strained tomatoes, and add in the ground cumin, ground coriander, cayenne pepper, and turmeric. Cook for about 2 minutes, or until the ghee begins to separate from the tomato masala.

Tomato masala in pan
Step 4

Add in the sliced potatoes, mixing well to combine.

Potatoes added to pan
Step 5

Pour over 2 ½-3 cups of water, covering the potatoes by about a ½-inch.

Water added to pan
Step 6

Bring to a simmer on high heat, then cover and turn down to a low medium. Cook for 10 minutes.

Step 7

Remove the lid and use a fork to check on the potatoes. The potatoes are cooked once they break apart when poked.

Step 8

Using a potato masher, and gentle pressure, partially crush the potatoes so they begin to break but not to a complete mash. This will help thicken up the curry base.

Step 9

Simmer for another 5-7 minutes, or until the base has thickened to your desired consistency. As the potatoes cool, the base will continue to thicken.

Cooked potato curry in pan
Step 10

Garnish with fenugreek and cilantro. Serve warm with your favourite Indian flatbread or rice.

Potato curry topped with cilantro

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