Potato Curry

Potato Curry


"This is a great creamy curry recipe. It is very mild, and unlike typical curries. A crowd pleaser!"

Ingredients 1 h {{adjustedServings}} servings 396 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 396 kcal
  • 20%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 64.7g
  • 21%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 677 mg
  • 27%

Based on a 2,000 calorie diet

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  1. Heat the ghee in a skillet over medium heat, and mix in the cumin, turmeric, coriander, salt, mustard seed, and cayenne pepper. Place potatoes in the skillet, and stir to evenly coat with the ghee. Cook 10 minutes, stirring often. Pour water into the skillet. Reduce heat to low, and simmer 30 minutes, until potatoes are tender.
  2. Mix the yogurt and peas into the saucepan. Continue cooking until heated through.
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Reviews 80

  1. 106 Ratings


Excellent, You need Ghee, But I found this on how to make it How to make Ghee At Home Pure unsalted Butter (not margarine) 1. Heat butter in a saucepan in high-medium heat until it boils or bubbles. 2. Reduce heat to medium-low and cook uncovered until butter turns to a clear golden color. (Butter usually begins to boils with lots of bubbles. When it is done, it will have foams on top of it indicating that ghee is nearly done.) 3. Cool it and store it in dry container. Use ghee in you regular cooking. I added I can of rinsed chickpeas/garbanzo beans and served it with whole wheat naan, this is how a local indian restaurant we go to has served it. Also its took me no more the 30 minutes from start to finish with clean up. Be careful the yellow colored sauce tends to stain things.


Great base curry, but it needs a bit of tweaking to make it perfect. Double all spices, add one chopped onion to saute pan, add one bunch chopped cilantro at the end, use either greek yogurt or coconut milk in place of regular yogurt, add a lot more peas (use petite ones for sweetest flavor), and most important: fry the cubed potatoes on high in a bit of oil BEFORE adding them to the pan (don't let them cook all the way through), and they will keep that crispy outside but creamy, flavorful inside.


Dead on for the cooking time. Ended up mild (but that was no surprise, since that’s what it is supposed to be!) so it wasn’t my favorite, next time I will probably add more peas and double the spices- and probably add some either ground or rough cut onions when the potatoes go in. Overall really nice texture. I would serve this with Naan and not Rice, however, the potatoes and rice made too much of a similar texture and I didn’t like it at all. Also be aware that it will thicken a bit as it sets out- so make it a little thinner than you would like- just add more water as you need. Really simple base recipe you could take a lot of places! I think this is especially a good recipe if you are trying to get someone into the world of curries. A good ‘beginner’ dish, if you will, because of the mildness. Thanks for the recipe!