Indian Curried Potatoes (V + GF) is a 15 minutes delicious recipe, using turmeric, curry powder, onion, and potatoes. It serves as a perfect side dish to any meal and can be stored in the fridge for 3-4 days.
Indian Curried Potatoes or Dry Indian Curry Potato:
Ever since I can recall eating potatoes, this particular recipe has been a favorite anytime. It’s simple yet absolutely yummmm!!!
Goes perfectly with rice, Indian roti (bread), paratha, or even poori (puff bread) and is a family favorite side dish all over India.
Also known as ‘Aloo ki Sookhi Subzi‘ (Dry Potato veggie) or ‘Sookhe Aloo‘, it’s a side dish that can be found in any corner of India, any hotel, or home.
Indian Curry Potato Ingredients:
In India, we grew up eating this recipe using ‘yellow potatoes’ but here in USA, I’ve made it numerous times using all kinds of potatoes be it fingerling potato (long cylindrical potatoes), Yukon gold potato, russet potato, and my favorite red potato.
It tastes great using any of them and is made within 15 minutes.
If you use boiled potatoes, then this recipe can be made in even 8-10 minutes. Here are the ingredients:
Potatoes – I’m using red potatoes, but use the ones you have.
Onion – I’m using red onion, but you can use white or yellow too
Fresh Cilantro (optional) – but adds a lot of fresh flavors to the dish.
Curry Powder – homemade or storebought
Turmeric Powder – for this rich golden color and flavors + it increases immunity.
Salt + Red Chili Powder – chili powder is optional.
Oil – for cooking the recipe
How to Make Indian Curry Potato:
We start by washing the potatoes under cold water and making sure we remove any dirt from it.
Thinly chop the onion and keep aside.
Then we cut the potatoes into bite-size pieces, I’m keeping the peel on (you can remove if need be).
Then add all the chopped potatoes in a bowl filled with cold water, this helps keep the potatoes white from inside till we cook.
Then heat oil and saute the thinly chopped onion.
Add turmeric powder, salt, chili powder (if used), curry powder, and saute for a few minutes.
Then add potatoes and stir everything evenly.
Lower the heat and cover cook this for 3-4 minutes.
Remove cover, sprinkle some water and saute everything gently (not to mush potatoes).
Cook this uncovered for another 3 minutes and stir every minute to evenly cook potatoes.
Turn off the heat and sprinkle chopped cilantro.
Gently, mix everything and transfer to a serving bowl.
Some Important Tips:
Although this recipe is fairly easy to make, however here are few tips that can be used to make this..
- Whenever we chop potatoes, always add them in a bowl of chilled or cold water until ready to use. This helps retain the white color of the potato.
- Always, stir the potatoes gently as they mush really easily.
Tried Our Recipe – AWESOME!!!
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- 10 Medium Red Potatoes
- 5 Cups Water - to keep chopped potatoes
- 1 Large Red Onion - thinly chopped
- 1/2 Bunch Fresh Cilantro - chopped
- 3 Tbsp Oil - use any light oil
- 1 Tsp Turmeric Powder
- 1 Tsp Curry Powder
- 1 Tsp Salt
- 1 Tsp Red Chili Powder (optional)
- 1 Large Bay Leaf (optional)
- wash the potatoes and remove any dirt.
- Cut the potatoes into bite-size pieces. I quartered each potato.
- Keep all the chopped potatoes in a large bowl filled with water.
- This step helps keep the potatoes white before cooking.
Make Indian Curried Potatoes:
- Heat oil in a skillet/wok.
- Add thinly chopped onions and saute for 2 minutes over medium-low flames. (till onions are halfway cooked).
- Add turmeric powder, salt, chili powder (if used), curry powder, and saute for a few minutes.
- Then add chopped potatoes and stir everything together.
- Lower the heat and cover cook this for 3 - 4 minutes (stir every minute for even cooking).
- Remove cover, sprinkle some water and saute everything gently (not to mush potatoes).
- Cook this uncovered for another 3 minutes and stir every minute to evenly cook potatoes.
- Turn off the heat and sprinkle chopped cilantro.
- Gently, mix everything and transfer to a serving bowl.
- Enjoy with roti, paratha, poori or rice.
Potatoes - I'm using red potatoes, but use the ones you have like yellow, white, russet or fingerling potato
Onion - I'm using red onion, but you can use white or yellow too
Amount Per Serving: Calories: 326Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 384mgCarbohydrates: 56gFiber: 6gSugar: 5gProtein: 7g