Potato carrot curry recipe or potato carrot curry for chapathi and poori or rice is a very easy to follow Indian style recipe and it is easy to make, simple, healthy as well as delicious!
You can easily make delicious potato carrot curry on stove top which can be used as a side dish with rice, chapathi, poori (halwa puri), dosa, idli etc.
Just like this easy potato curry for chapathi, easy potato masala gravy or this easy potato peas curry for chapathi, it's an easy dish using potatoes, spices etc.
Also try this super easy instant pot potato curry if you like instant pot vegetarian curry recipes for chapathi & puri.
This potato carrot curry also goes great with luchi puri, bhatura, naan bread etc.
You may also enjoy this potato carrot curry as it is without any sides if you wish, which will make it a clean eating vegetarian dish filled with the goodness of vegetables and spices.
You can also enjoy this as a spicy and filling soup or stew which is full of flavor.
I also used chopped onions to this dish. The gravy is made using fresh tomatoes which is made into a puree and which is mixed along with other veggies with healthy & exotic spices.
The best thing about this potato carrot curry recipe is that the dish is full of flavor and it is so easy to prepare.
The light sweetness of carrots combine with the yummy potatoes and onions to blend with the exotic spices in fresh tomato gravy, to make this exotic potato carrot curry which goes perfectly well as a side dish for rice, cha[athi, dosa or idli.
I used a South Indian Kerala style seasoning for this easy potato carrot curry though the potato carrot curry (aloo gajar curry) is more popular in North Indian states also.
Keep in mind that this is not any authentic recipe for aloo gajar recipe, but it is an easy delicious curry made using aloo and gajar (potatoes & carrots).
The combination of potatoes and carrots is very delicious and you can try this jeera aloo gajar (potatoes with cumin seeds & carrots) dry masala recipe which makes a very delicious and easy Indian style vegetable side dish.
So here is how I made this mixed potato carrot curry for chapathi & poori following this simple and easy potato carrot curry recipe.
How To Make Potato Carrot Curry For Chapathi?
To make potato carrot curry for chapathi & poori, we use the following ingredients.
Ingredients used
2 medium sized potatoes
2 medium sized carrots
1 large onion
2 medium sized tomatoes
¼ teaspoon salt or as needed
3 cups water to make tomato puree
¼ cup extra water
Spice powders
1 teaspoon turmeric powder
½ teaspoon red chili powder
2 tablespoons coriander powder
½ teaspoon cumin seeds powder
2 teaspoons garam masala powder
For seasoning
2 tablespoons oil
1 teaspoon mustard seeds
1 string curry leaves (make sure no water in leaves)
4 dry red chilies broken
Step By Step Instructions
Peel the potatoes and carrots (a good quality potato peeler like this one will help to peel the vegetables easily) and cut them in to medium sized pieces.
Also slice the onions and keep aside.
Heat oil in a pan and add the mustard seeds.
When the mustard seeds splutter, add the broken dry red chilies and curry leaves, fry for a few seconds.
Add the chopped onions and saute for few minutes (about 7 to 8 minutes) or until the onions are transparent or browned (even better if its little browned).
Add the diced potatoes and carrots to the pan, add salt and saute for about 2 minutes.
Add the ¼ cup of water and bring the mixture to a boil.
As the mixture starts boiling, close the pan and cook in low heat for about 3 minutes.
Meanwhile prepare the tomato puree by blending the tomatoes and water in a blender until smooth.
Add this to the pan and saute for about 2 minutes or until the mixture starts boiling.
As the mixture starts boiling, cover the pan with lid and cook well for about 7 to 8 minutes or until the vegetables are well cooked and soft.
Add all the spices and stir well to blend with the gravy and let it cook for another 1 to 2 minutes.
The mixed vegetable curry with potatoes and carrots in tomato gravy is ready to serve.
You can serve the delicious potato carrot curry hot with rice for lunch or dinner or as a side dish with chapathi, poori, dosa or idli for breakfast & dinner!
Below you can get the recipe for potato carrot curry for chapathi and puri in detail.
Indian Potato Carrot Curry For Chapathi, Poori
Ingredients
- 2 medium sized potatoes
- 2 medium sized carrots
- 1 large onion
- 2 medium sized tomatoes
- ¼ teaspoon salt or as needed
- 3 cups water to make tomato puree
- ¼ cup extra water
Spice powders
- 1 teaspoon turmeric powder
- ½ teaspoon red chili powder
- 2 tablespoons coriander powder
- ½ teaspoon cumin seeds powder
- 2 teaspoons garam masala powder
For seasoning
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 string curry leaves (make sure no water in leaves)
- 4 dry red chilies broken
Instructions
- Peel the potatoes and carrots (a good quality potato peeler will help to peel the vegetables easily) and cut them in to medium sized pieces. I just sliced the carrots in round, with little thickness. Keep the diced potatoes and carrots aside.
- Remove the skin and slice the onions too.
- Heat oil in a pan and add the mustard seeds.
- When the mustard seeds splutter, add the broken dry red chilies and curry leaves, fry for a few seconds.
- Add the chopped onions and saute for few minutes (about 7 to 8 minutes) or until the onions are transparent or browned (even better if its little browned).
- Add the diced potatoes and carrots to the pan, add salt and saute for about 2 minutes.
- Add the ¼ cup of water and bring the mixture to a boil.
- As the mixture starts boiling, close the pan and cook in low heat for about 3 minutes.
- Meanwhile prepare the tomato puree by blending the tomatoes and water in a blender until smooth.
- Add this to the pan and saute for about 2 minutes or until the mixture starts boiling.
- As the mixture starts boiling, cover the pan with lid and cook well for about 7 to 8 minutes or until the vegetables are well cooked and soft.
- Add all the spices and stir well to blend with the gravy and let it cook for another 1 to 2 minutes. The mixed vegetable curry with potatoes and carrots in tomato gravy is ready to serve! Serve the delicious potato carrot curry with rice for lunch or dinner or as a side dish with chapathi, poori, dosa or idli for breakfast & dinner!
Priya
For seasoning you should have mentioned cumin seeds also to fry because u have mentioned it in the spices and that's to be added in the end to the gravy so how will it cook
Recipe Garden
Hi Priya, I used cumin seeds powder in this recipe. If you use whole cumin seeds that is not powdered, you will need to fry them in the oil while making the seasoning! Hope this helps 🙂 Thank you!