easy potato masala curry recipe

Easy Potato Masala Curry Recipe

You can easily prepare this vegetarian/vegan Indian style potato masala curry in a pan or pot and it makes a very delicious side dish with chapathi, poori or rice.
Course Side Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 157kcal
Author Recipe Garden


  • 4 medium sized potatoes
  • 2 tablespoons ginger garlic paste
  • 2 green chilies cut them into one or two pieces
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 2 tablespoons coriander powder
  • 1/2 teaspoon cumin seeds powder
  • 1 teaspoon garam masala powder
  • 1 teaspoon curry powder optional
  • 1/4 teaspoon black pepper powder optional
  • salt as required
  • 2 cups water plus more for gravy if required

For seasoning

  • 2 tablespoons oil
  • 1 teaspoon mustard seeds optional
  • 5 dry red chilies


  • Peel the potatoes and dice them in to small to medium sized cubes.
  • Heat oil in a pan and add the mustard seeds.
  • When the mustard seeds splutter, add the red chilies and fry for a few seconds.
  • Add the diced potatoes and salt, mix well.
  • Add the ginger garlic paste and green chilies, mix well.
  • Saute the potato mixture for about 1 to 2 minutes.
  • Now add all the spices except the black pepper powder and mix well.
  • Saute the contents for another 1 minute.
  • Add the 2 cups of water and bring it to a boil.
  • When the water starts boiling, reduce the heat to low heat and close the pan with a lid.
  • Cook in low heat for about 10 to 15 minutes or until the potatoes are cooked well and really soft.
  • The stove temperatures may vary and so you should check in between to see if the potatoes are cooked. Also stir in between occasionally.
  • Once the potatoes are cooked and soft, you can check if there is enough gravy for the curry as you need it.
  • If you need little more gravy, you can add some more water and heat for another 1 to 2 minutes so everything will blend together nicely. However adding too much water will make the curry very thin which won't be very good. So if you are adding extra water just add a little more water (not more than 1 cup of water).
  • Finally, sprinkle the black pepper powder (if using) and mix well.
  • Your potato curry is ready to serve, you can switch off the stove and transfer the pan fro the stove top so it won't get cooked any more.


Calories: 157kcal | Carbohydrates: 23g | Protein: 4g | Fat: 5g | Sodium: 77mg | Potassium: 728mg | Fiber: 5g | Sugar: 2g | Vitamin A: 405IU | Vitamin C: 72.2mg | Calcium: 62mg | Iron: 5.6mg