Potato Curry

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Quick Potato Curry is a simple, as well as a delicious curry. Here the potato skin is not peeled and directly cooked, where the potatoes taste wonderfully tender in this spicy curry. There are endless variations to the potato curry, and this dish has basic ingredients like chilly powder, coriander powder, and flavour ingredients, like the mustard seeds and curry leaves. The onions and tomatoes added into this dish, thickens the gravy to provide a not-too-rich, warm and spicy flavor. Basically the oil used to prepare this potato curry is the groundnut oil, which is a twist in this dish, which adds the subtly sweet flavour too.

The Potato curry is so helpful when I did't have any mood to cook but still want my meal, and also when I am back from a short holiday and want something quick, here comes this scrumptious dish. Since its so easy and simple, thought would introduce to you all and especially on-going professionals and students who have to cook their meal in the shortest period of time.  

Here, I have complimented the potato curry along with Thai sticky rice, which is also a Jasmine fragrant rice. Thai sticky rice is also known as 'sweet rice' or 'glutinuous rice'. The rice here has a nutty aroma and a subtle flavour, and when combined with this quick potato curry, gives a different taste. Here with these combination, I have created a fusion meal, which combines the flavours of Thai food and an Indian food.


1. Potatoes - 2 to 3 no. medium size
2. Onions - 1 no.
3. Tomatoes - 1 no.
4. Mustard seeds - 1/2 tsp.
5. Curry leaves - few
6. Coriander leaves - handful
7. Turmeric - a pinch
8. Coriander powder - 2 tsp.
9. Chilly powder - 1 tsp.
10. Groundnut oil - 2 to 3 tbsp. (alternative to this is olive oil or any other according to your preference)
11. Salt to taste

Cooking Method:

1. Clean and cut the potatoes into cubes and just drop them in 3 cups of water. To this add salt, coriander powder and chilly powder, and keep it aside.

2. Slice onion and chop tomatoes and keep this too aside.

3. Heat oil in a cooking pot and add mustard seeds. Once this splutters, add curry leaves, followed by onions and then tomatoes. Once this gets cooked, add a pinch of turmeric powder and drop the potatoes along with the spiced water,  and cook until the potatoes are tender. Before switching off the flame add coriander leaves for the rich flavour, keeping the flame very low for about 5 minutes.

4. This easy to prepare potato curry can be best relished with steamed rice or any other flavoured rice, or in that matter pooris, parathas, rotis, to name a few., with some crispy side dishes, like potato and onion pakoda  for a complete meal.

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Potato Curry with Jasmine Rice (Thai Rice)

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