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Indian potato curry served in a white bowl with chapati and cilantro in the background

Indian potato curry

This Indian potato curry is one of the easiest curry recipes that gets ready in just 20 minutes and needs only a handful of basic ingredients. Also, known as vrat wale aloo or aloo tamatar ki sabzi in India it's specially made during Indian festivals like Navratri or Shivratri.
Course Main Course
Cuisine Indian
Diet Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 5
Calories 105kcal


  • Cooking pot/ wok


  • 2 cups boiled potato cubes around 3 medium-sized potatoes
  • 2 medium-sized tomatoes finely chopped
  • 1 green chili finely chopped
  • ¼ cup chopped cilantro
  • 1 teaspoon grated ginger
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon red chili powder adjust as per taste
  • A pinch of gluten free asafoetida optional but recommended
  • Ground black pepper as per taste
  • Salt as per taste Use Himalayan pink salt if making for fasting purpose.
  • 1 tablespoon mustard oil/ any other cooking oil of your choice
  • 2 cups water or as required to get the desired consistency


  • Heat oil in a pan and add cumin seeds. When the seeds start spluttering add ginger and green chilies. Saute for around 30 seconds.
  • Add asafoetida, coriander powder, pepper, turmeric powder, and red chili powder. Saute for a few seconds on low flame.
  • Next, add tomatoes and salt. Mix everything and cook on a medium flame for around 4-5 minutes or until the tomatoes turn mushy.
  • Add boiled potatoes and chopped cilantro. Mix and cook for about a minute.
  • Mash 4-5 potato cubes with the backside of the spatula.
  • Add water and cover the pan. Cook for 5-6 minutes.
  • Finally, garnish with more cilantro and serve hot with rice, roti, or any other Indian bread.


  1. Mash some boiled potatoes and let them simmer in the curry. The starch released from them will help in making a thick curry.
  2. A starchy variety of potatoes is the best for this potato curry but you can also make it with any type of potatoes. Even baby potatoes are fine to be used.
  3. If not making for fasting purpose, you can also use onion and garlic in this recipe
  4. If you are on a gluten-free diet either skip asafoetida or make sure it's gluten-free. Naturally, asafoetida is gluten-free but some brands add wheat flour to it making it not suitable for people on a gluten-free diet.
  5. More detailed recipe tips are given in the post above. Please follow them to make this potato curry.


Calories: 105kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 45mg | Potassium: 493mg | Fiber: 3g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 25mg | Calcium: 26mg | Iron: 1mg