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Potato Curry


Potato curry

I love this simple curry. Really good! Give it a try.

This delicious potato curry is usually served for breakfast for India. Nowadays, it’s served for breakfast at my house almost weekly. It’s the perfect way to start the day! You’ve probably seen this curry on a few Indian restaurant menus so it’s pretty good any time of day really. It’s good served over rice but the more traditional way to serve it is with fresh homemade puris.

That’s how I serve them. You could cube the potatoes but I like to serve this one the way I was taught. Simply boil your potatoes and break them up by hand into the spicy sauce. Your potato curry will be amazing!

Making potato curry

Brown the lentils and then temper the whole spices and curry leaves in the oil.

Making potato curry

Add the onion, tomatoes, chillies and ground spices.

Making potato curry

In go the potatoes.

Making potato curry

Cover with water and then add a little gram flour to thicken.

Making potato curry

Time to eat!

I have so many fond memories of going down to breakfast at the hotels I’ve stayed at around India. This potato curry is almost always on the menu. It is the perfect meal to start the day.

The potato curry is served with many other things. I love potato curry with dosas but freshly made puris are what goes best for me. However you serve this curry, you are in for a veggie treat.

The Curry Guy Veggie

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The following potato curry recipe is my go to recipe for this famous dish.

Prep Time
10 minutes

Cook Time
20 minutes

Total Time
30 minutes


  • 3 tablespoons oil
  • 2 teaspoon chana dal
  • 1 teaspoon urad dal
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 10 curry leaves
  • 1 pinch asafetida
  • 1 large onion – finely chopped
  • 1 x 2.5cm (1 inche) ginger – finely chopped
  • 2 tomatoes – diced
  • 2 to 3 green chilies
  • ⅓ to ½ teaspoon turmeric powder
  • ½ teaspoon chilli powder
  • 4 medium potatoes – boiled until soft and then peeled and broken into pieces
  • 2 teaspoon gram flour
  • 2 tablespoon chopped coriander leaves
  • ½ teaspoon sugar or add as required salt as required


  1. Heat the oil in a large saucepan over medium high heat until visibly hot. Stir in the channa and urad lentils and fry until lightly browned. Add the mustard seeds. When they begin to pop, lower the temperature to medium and stir in the cumin seeds, curry leaves and asafetida and fry for a further 30 seconds before adding the chopped onion. Fry the onion for about five minutes until translucent and soft and then add the ginger, diced tomatoes and chillies. Add the turmeric powder and chilli powder and mix it all up.
  2. Now add the potatoes and stir in just enough water to cover. Simmer for about five minutes and the add the gram flour. Whisk it well so that there aren’t any lumps.
  3. To serve, season with salt to taste. Some people like this curry a little sweeter so you can add sugar to taste as well but I usually don’t. Garnish with the fresh coriander leaves and serve with rice or preferably puris.

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