Spicy Potato Curry

by | Aug 29, 2012 | 23 comments

Spicy Potato Curry - Cook Republic


The cuisine in India is as diverse as it's people. Potato curry is the Indian equivalent of a burger. It is cheap as chips, not really served in restaurants and more prevalent in little eating shacks in small streets served with puris (puffed Indian fried bread). It is fast and convenient and graces family tables for a quick weeknight dinner or is ladled into dabbas (steel tiered lunch boxes that are wheeled around by the dozen on bicycles and delivered to offices for lunch).  With 28 states, each region has it's own version of potato curry.

Spicy Potato Curry - Cook Republic

The version I share today is from the Western state of Gujarat where I have my roots. It is distinguished by the sweetness accompanying the spiciness. The presence of sugar and the use of coconut instantly pegs it down to Western India. It is a delicious curry which is very easy to make and absolutely fuss-free. It freezes well and can be made ahead because it tastes even better after the spices have developed their flavour the next day. Sometimes I like to leave the skin of the potatoes on especially if they are new potatoes and I have managed to scrub them clean. It gives a rustic feel to the curry that is complimented by fire-roasted rotis. You can also make variations to this curry by adding some green peas or cauliflower florets when you add the potatoes.

Spicy Potato Curry - Cook Republic







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An easy weeknight meal that is ready in 30 minutes. Great with steamed rice, or storebought naan or even crusty grain bread.
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Author: Sneh
Course // Curry, Dinner, Mains
Cuisine // Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4


  • 4 medium potatoes, 700g approx, peeled and cut into 1-inch cubes
  • 2 to matoes
  • 1/2 inch piece of ginger
  • 1 small green chili
  • 1/4 cup coriander stalks
  • 1 1/2 tablespoon olive oil
  • 1/2 teaspoon cumin seeds
  • 1-2 teaspoons sugar
  • salt to taste
  • 1/4 teaspoon ground turmeric
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1/2 teaspoon ground red chili, optional
  • 1-1 1/2 cups water
  • 1 tablespoon fresh grated coconut or desiccated coconut
  • coriander leaves, to serve


  • Purée tomatoes, ginger, green chili and coriander stalks with a quarter cup of water in a food processor or blender.
  • Heat oil in a deep pan on medium. Sauté cumin seeds until starting to brown. Add the potatoes and sauté for 5-6 minutes until potatoes are glazed. Add the tomato mixture, sugar, salt, ground turmeric, ground cumin, ground coriander and chili powder (if using). Mix well. Cook for 4-5 minutes until the tomato mixture starts turning fragrant and darker in colour.
  • Reduce heat to medium-low. Add the water. Start with one cup of water. Cook uncovered for 10-15 minutes. Then cover and simmer for 20 to 25 minutes until potatoes are cooked through.
  • If you like a dry curry (like the one in the pictures), cook the curry for another 10 minutes (uncovered) to dry up the liquid. If you like a saucy curry and feel it is drying up quickly, add a little more water. (The amount of liquid is determined by the type and amount of potato used).
  • Garnish with coriander leaves and coconut. Serve hot.
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I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!


  1. Yummy Morsel

    Lovely capture of the potato curry! Looks delicious.

  2. SarahKate (Mi Casa-Su Casa)

    Lovely photos! Potato curry is so cozy and warming. I've never had a version with coconut added, but I love the sound of it. Great recipe.

  3. Sylvie @ Gourmande in the Kitchen

    Fuss free and ready in less than 30 minutes is my kind of meal!

  4. Suzanne Perazzini

    I must be a fan of western Indian cuisine them because I do like some coconut in my curry.

  5. dena @ohyoucook

    Looks so easy to make! Thank you for sharing!

  6. Swati Sapna

    I love potatoes! And I love making potatoes in different ways... Your sweet and spicy Gujju version sounds fantastic! My favorite is made in Sarson ka Tel (Mustrad oil) with Panch Phoran ka tadka and fried till golden brown... Comfort food at its best! 🙂

  7. Andy

    Yum, I guess it's similar to the curry inside those little curry puff pastries?

    • Sneh

      yes, kind of like that 🙂

  8. Eha

    If a 'non-potato' person like me looks at this recipe and says I > make this 🙂 ! it just must sound moreish!! And the ingredients are there and I'm certain I'll enjoy!

  9. swati

    wow Sneh! thats wonderful, one just can't have enough recipes of potato bhaaji. love this version.

  10. Aldy @ Al Dente Gourmet

    This looks absolutely delightful,Sneh! Gorgeous clicks too 🙂 Hope you have a wonderful weekend!

  11. Jen @ Savory Simple

    I went out to an amazing Indian restaurant in DC tonight and had a dish just like this one. It was wonderful, I'll have to try yours so I can enjoy it at home!

  12. Jenny

    Potato curries are so comforting and delicious - this one sounds really beautifully spiced. Yum!

  13. wendy

    wow this looks semi-easy and VERY good! even at 10:30AM. must make tonight as i have some potatoes about to go bad 🙂

    love your blog! just started my own and would love if you checked it out!


  14. Rosa

    A wonderful curry! It looks so appetizing. Gorgeous clicks too.



  15. Laura (Tutti Dolci)

    I love the spices with the coconut here, scrumptious!

  16. Reem | Simply Reem

    Potato Curry is comfort... every household have their version and every version is as delicious as the other one....
    This looks fabulous, I am making potato curry n puris for dinner, the railway station style very spicy and shamelessly comforting.. Hahhaha
    But your version is right up my alley for next time...

    • Sneh

      I love the sound of that. Love railway station style 🙂

  17. Chanel

    I love potato curry (and I loved the time I spent in India)! I have a dabba which I bought in Mumbai - so handy.

    Nothing beats those gorgeous, warm spices. I also love leaving the skin on potatoes. Beautiful recipe and photos, as usual 🙂

    • Sneh

      oooh nice. you have a dabba! I bought one from India too, we use it for picnics - very cool and quirky! Nick used to have a thermos-dabba tiered and all that used to keep lunch warm when we were in Singapore.

  18. Brian @ A Thought For Food

    I love all the wonderful spices in this dish! It'll be the perfect fall dish!

  19. Miss Piggy

    I LOVE Potato Curry - I've never seen a version like this though...yum.

  20. Priti

    We do almost same way ...looks so delish..nice pics


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