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+ servings
A pan filled with potato curry along with roti on the side.
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4.67 from 3 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
Servings: 4 people
Calories: 166kcal



  • Place a vessel over medium heat and drizzle two tablespoons of oil. When the oil heats up, add mustard seeds and split black gram.
  • As the mustard seeds start to sputter, add red chilies, curry leaves and continue to saute for 30 more seconds.
  • Now add chopped onions and saute it until onions turn transparent.
  • Add turmeric powder, red chili powder, saute for at least a minute.
  • Add salt, tamarind paste and continue to saute for 30 seconds.
  • Now, gently mash the boiled potatoes(I cooked my potatoes in Instant Pot pressure cooker) and add to the spice mixture.
  • 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.
Notes: The nutrition values I show here are my best estimates. Please be sure to check your preferred nutrition calculator, if you are relying on accurate calculations in your diet.


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