potato carrot curry recipe easy

Potato Carrot Curry For Chapathi & Poori - Easy Potato Carrot Curry Kerala Style Recipe

Easily learn how to make potato carrot curry for chapathi and poori which can also be enjoyed as a side dish with rice, dosa etc. I used a South Indian Kerala style seasoning with mustard seeds, curry leaves and red chilies to prepare this simple and delicious curry.
Course Side Dish
Cuisine Indian
Keyword potato carrot curry for chapathi, potato carrot curry recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Calories 140kcal
Author Recipe Garden


  • 2 Potatoes
  • 2 Carrots
  • 1 Onion
  • 2 Tomatoes
  • 1/4 teaspoon Salt or as needed
  • 3 cups water to make tomato puree
  • 1/4 cup extra water

Spice powders

  • 1 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 2 tablespoons coriander powder
  • 1/2 teaspoon cumin seeds powder
  • 2 teaspoons garam masala powder

For seasoning

  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 string curry leaves
  • 4 red chilies


  • 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. I just sliced the carrots in round, with little thickness. Keep the diced potatoes and carrots aside.
  • Remove the skin and chop the onions.
  • Heat oil in a pan and add the mustard seeds.
  • When the mustard seeds splutter, add the 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 1/4 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!


Calories: 140kcal | Carbohydrates: 20g | Protein: 4g | Fat: 6g | Sodium: 135mg | Potassium: 649mg | Fiber: 6g | Sugar: 4g | Vitamin A: 4085IU | Vitamin C: 67.1mg | Calcium: 79mg | Iron: 3.9mg