Name: Spicy Potato Curry (Aloo Curry)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 large yukon gold potatoes (diced (about 2 1/2 cups)); 1 tablespoon ghee; 1 medium onion (diced); 2 garlic cloves (minced); 1 teaspoon ginger paste; 1 teaspoon cumin seeds (toasted and ground); 1 teaspoon coriander (toasted and ground); 1/2 teaspoon mustard seeds (toasted and ground); 1/2 teaspoon turmeric; 2 teaspoons garam masala; 1/4 teaspoon ground black pepper; 1/4 teaspoon cayenne pepper; 2 teaspoons salt; 1 15- ounce can diced tomatoes; 1 cup chicken stock; 1 15- ounce can coconut milk; Fresh cilantro (for garnish)

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Spicy Potato Curry (Aloo Curry) is made with tender chunks of potato and tomatoes cooked in a rich and creamy, spicy coconut curry sauce. It comes together in about 30 minutes and is incredibly simple to make!

bowl of potatoes and vegetables in a orange creamy sauce garnished with cilantro

Serve this potato curry over some basmati rice, with this Coconut Rice and some homemade naan to make it a full meal. It's awesome.

Spicy, creamy, and packed with the most incredible flavor, this curry is the ultimate comfort food. The fresh ground spices used add to it's wonderful flavor, and the heat can be adjusted to your liking.

It comes together in just a few easy steps too. It's not hard to make at all, even though the ingredients list seems long (don't be intimated!!). If you've made this egg curry, saag aloo, Butternut Squash Curry, Chana Masala, Cauliflower Tikka Masala or Indian Eggplant Curry, you know that these curry dishes are ultra easy to make!

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Ingredients
Step By Step Instructions
Expert Tips
Recipe
💬 Comments

Ingredients

Let's talk spices. I HIGHLY recommend using as many fresh, whole spices as you can in this recipe. The flavor of the potato curry is best when using fresh spices, like in this Chicken Curry Stew or fish head curry.

I use whole cumin seeds, coriander seeds, and yellow mustard seeds.

In addition to these whole spices, I also highly recommend using these fresh ground spices where whole spices can't be found:

Turmeric
Garam Masala (use homemade garam masala for even better results)
Cayenne Pepper

Ghee (learn how to make ghee) is used to saute the aromatics (onions, garlic, ginger). Ghee is basically clarified butter where all the milk solids have been removed. It has a wonderful nutty flavor and is used in a lot of Indian cooking. Buy ghee online.

Full fat coconut milk is highly recommend to get the creamy results we're after. I find light coconut milk to be too watery.

Yukon gold potatoes are best for this recipes, but any potato can be used in a pinch.

The full list of ingredients can be found in the recipe card at the bottom of the post.

bowl filled with orange colored potato curry garnished with cilantro

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Step By Step Instructions

Heat the ghee in a large high sided skillet or dutch oven over medium heat. Add the onion, garlic and ginger. Cook for 3-5 minutes until softened and starting to brown lightly.

Add the spices and cook for 1-2 minutes, stirring often so they don't burn.

Add the tomatoes and cook for 2-3 minutes.

onions and tomatoes in a skillet with spices

Add the broth, potatoes and coconut milk and bring to a simmer. Cook for 25 minutes, until potatoes can be easily pierced with a fork.

potatoes and vegetables in a skillet with creamy sauce

Remove and serve garnished with fresh cilantro. Don't forget to cool off with a refreshing mango lassi!

2 bowls of potato curry with a bowl of rice and flatbread (naan) on the side

How to Toast and Grind Spices

Place the whole spices in a skillet over medium low heat. Cook, stirring often until they start to become fragrant (you'll smell them). Do make sure you stir often to avoid burning them.

Once toasted, use a mortar and pestle or a spice grinder to grind them. I personally love my mortar and pestle and it's quick and easy to use with minimal cleanup.

Variations and Add-Ins

I absolutely love this curry just the way it is, but these are some awesome add-ins and substitutions:

Add a can of chickpeas when you add the tomatoes. This adds a bit of protein to the dish.
Add in a cup of chopped zucchini, eggplant, or green beans.
To make it extra tomato-ey, add in another can of diced tomatoes.
Use vegetable stock to make the recipe vegan.
Add 1-2 cups of chopped cauliflower when you add the tomatoes.

bowl of potatoes in an orange creamy sauce garnished with cilantro with a spoon

Expert Tips

Cut the potatoes in 1 inch cubes for the best results. They will cook quicker this way.
Use full fat coconut milk or coconut cream. I do not recommend using light coconut milk.
Fresh, whole spices are highly recommended as they will improve the flavor of the dish. Scroll to the top of the post to see my recommendation for spices.
Use a high sided skillet so you can fit all the ingredients in easily.
Add more or less cayenne pepper depending on your spice preference. The recipe as is is mildly spicy.