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+ servings
a cast iron skillet is filled with spicy potato curry.
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4.75 from 4 votes

Spicy Potato Curry

Best potato curry made with few ingredients. 
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Side Dish
Cuisine: Indian
Diet: Vegan
Allergen: Dairy free, Gluten free
Difficulty: Easy
Servings: 4 people
Calories: 166kcal



  • Place a vessel over medium heat and drizzle a few tablespoons of oil. When the oil heats up, add mustard seeds and split black gram.
    1 teaspoon mustard seeds, 1 teaspoon split black gram, 3 tablespoon coconut oil
  • As the mustard seeds start to sputter, add red chilies, curry leaves and continue to saute for 30 more seconds.
    5-6 Curry Leaves, 1 red chili
  • Now add sliced green chilies, and chopped onions and saute it until onions turn transparent.
    1 large Onion, 4 green chilies
  • Add turmeric powder, red chili powder, saute for at least a minute.
    1 teaspoon turmeric powder, 2 teaspoon red chili powder
  • Add salt, tamarind paste and continue to saute for 30 seconds.
    1 tablespoon tamarind paste
  • Now, gently mash the boiled potatoes(I cooked my potatoes in Instant Pot pressure cooker) and add to the spice mixture.
    4-5 medium-sized Potatoes
  • Add a little water(¼ - ½ cup) to help mix the masala uniformly.
  • Mix well and cook for another 5 minutes. Garnish with cilantro/coriander leaves.



  • Look above the recipe card for the cooking option for potatoes.
  • Adjust the spicy level according to your tatse.


Calories: 166kcal | Carbohydrates: 8g | Protein: 1g | Fat: 11g | Saturated Fat: 9g | Sodium: 174mg | Potassium: 102mg | Fiber: 3g | Sugar: 5g | Vitamin A: 555IU | Vitamin C: 47mg | Calcium: 13mg | Iron: 1mg