Easiest Potato Masala Curry Recipe | Aloo Sabzi Recipe
The easiest and most delicious Potato Masala Curry recipe is prepared in one pot with basic Indian ingredients. Soft, tender potatoes slathered in a mildly spiced and tangy onion curd masala. It makes an incredible side dish that you can pair with Indian flatbread or any type of rice variety.
Potato curry does not need any introduction. It is the most popular all across the subcontinent and is made in so many ways. The recipe and ingredients vary depending on the region. Also, every home has its very own style of making.
The potato masala curry recipe I’m sharing today is my mother’s recipe. She makes this curry often and keeps tweaking it by adding different spice blends to make a different variation. Today’s recipe is about one such experiment that has now become a family favorite. My variations below will help you with that.
About Potato Masala Curry Recipe
Potato Masala Curry is the ‘chunks of potato’ cooked in a basic onion and curd masala. The word masala means a combination of spices. This curry is popularly known as Aloo ki Sabzi in Hindi.
Potatoes, sauteed onions, ginger, garlic, powdered spices, curd, and herbs come together to make the curry super scrumptious, aromatic, and appetizing.
This potato masala curry recipe does not need boiling of potatoes, involve any fancy chopping techniques, or any odd cooking methods. This simple flavorful aloo sabzi is also a shout-out to all bachelors and beginners trying to prepare an Indian curry for the first time, as this recipe uses the most common spices of Indian cuisine.
I prefer to sautee the raw potatoes and cook them along with the spices so that they will absorb the flavors of the spices while simmering until tender.
The spices in this curry are well-balanced and the curd adds a lovely creamy effect, making this curry mild enough for the whole family to enjoy it. If you want to make it hotter then add chopped green chilies and chili powder as per your preference.
I prefer this curry with a thick consistency. The quantity of water you add is completely up to you. If you prefer a thinner consistency, you can add more water to thin it out.
Reasons to try
One pot recipe.
Ready in under 30 minutes.
A quick and easy mid-week meal for lunch or dinner.
This is an ideal recipe for bachelors and beginners.
Requires no tomatoes.
The aloo sabzi tastes great with anything.
Is a great option to pack in lunchboxes.
I recommend you cut the potatoes into evenly sized pieces, this will ensure that they are all cooked at the same time.
The cooking time will depend on the size of the potato pieces. Make sure to retain the shape and not turn too mushy.
At every stage, it is important to properly saute the ingredients.
My version of potato curry calls for curd. However, to make a vegan version, you can use cashew paste and squeeze lemon at the end for a bit of tang.
How to check if the potatoes are cooked? use a fork or sharp knife to poke one of the potatoes, the knife should slide easily through the potato if cooked.
The best thing to make this recipe is that only a handful of ingredients are used and all are available in local grocery stores all around the world.
Potatoes: I have used Yukon Gold Potatoes for this recipe. Idaho, Russet, Desiree, or King Edward varieties work well too. But feel free to use any kind available to you.
Oil: I use sunflower oil for this recipe.
Aromatics: ginger and garlic. I have used fresh ginger and garlic and pounded them to a paste for the best flavor.
Whole spices: bay leaf and cumin seeds. The aroma of poped whole spices in oil will add a pleasant aroma and taste to this recipe.
Spices: turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and meat masala.
Meat masala is the main seasoning in this curry as it has all the required flavors. Use good quality meat masala powder for the best flavor.
I prefer using the Everest brand. However, feel free to use any other brand like tata sampann, mdh, catch, etc.
Yogurt (curd): the smooth, thick, and rich consistency of curd are perfect for this curry. I always use full-fat and fresh curd for this recipe.
Curd not only blends well with the spices but also thickens the curry.
Herbs & seasoning: Coriander leaves, dried fenugreek leaves, and salt.
How to make Potato Masala Curry
1. In a bowl add 3 tbsp curd, 1/4 tsp turmeric powder, 1-2 tsp red chili powder, 1 tsp coriander powder, 1 tsp meat masala, 1/2 tsp cumin powder, and salt. Mix well and keep it aside.
Mixing spices with curd will prevent the curd from curdling.
3. Heat 3 tbsp oil in a pan over medium flame. When the oil is hot, add 1/2 tsp cumin seeds and 1 bay leaf and let it sizzle.
4 & 5. Add the diced onions and cook on medium heat for 1-2 minutes until softened.
6. Add the potato cubes.
7. Saute the potatoes for 1-2 minutes.
8. Add 1 tsp ginger garlic paste and saute until the raw flavor goes away.
9 & 10. Add the curd mixture and keep stirring until the oil separates.
11 & 12. Pour 1 cup of hot water and give a good mix. Taste the water and adjust the seasoning and spices, if needed.
13. Cover the pan and simmer on low flame until the potatoes are fork-tender. This can take 10-15 minutes.
14. Check the consistency of the curry and add more water if you like a thinner consistency or evaporate the excess liquid by cooking on high flame.
15. Add 1/2 tsp garam masala powder and cook on look flame for 2-3 minutes.
16. Lastly, add 2 tbsp coriander leaves and give a good mix. Turn off the flame.
Potato Masala Curry is ready. Serve it with flatbread or rice.
This potato curry works well as a side dish to accompany some chapatis, plain parathas, theplas, poori, steamed white rice, veg pulao, jeera rice, bagara rice, plain basmati rice along with onion salad, and raita on the side.
You can store the Potato curry in the fridge in an air-tight container for 2-3 days. Make sure that the curry has completely cooled down before sealing the container.
Before serving, reheat in a microwave or in a pan on the hob. Like all good Indian curries, this tastes even better the next day as the resting time matures the flavors. If the curry is too thick, add a few tablespoons of water while heating.
There are many versatile ways to make this potato curry. With so many ingredients available in the Indian kitchen, why not make your own special curry?
South Indian flavor: add fresh curry leaves in the tempering.
North Indian flavor: add 1/2 tbsp kasuri methi towards the end. Storing kasuri methi can develop moisture. So put them in the microwave for 10 seconds or pan roast on low flame until crisp and then crush them in between the palms of your hands and add to the potato curry.
Spice mix: The potato curry will taste a tad different because of the different readymade spice mix. The options are – chicken masala, pav bhaji masala, chole masala, kitchen king masala, sabzi masala, etc. It will give a spicy taste, so adjust the red chili powder and garam masala accordingly.
Multiple vegetables: cauliflowers, bell peppers, carrots, and green beans.
Make it creamy: add cream to get a truly luxurious curry.
More Related Recipes
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Easiest Potato Masala Curry Recipe | Aloo Sabzi Recipe
- 250 grams Potatoes
- 2-3 tbsp Oil
- 1 number Bay leaf
- 1/2 tsp Cumin seeds
- 1 large Onion
- 1 tsp Ginger garlic paste
- 3 tbsp Curd
- 1/4 tsp Turmeric powder
- 1-2 tsp Red chili powder
- 1 tsp Meat masala
- 1 tsp Coriander powder
- 1/2 tsp Cumin powder
- 1/4-1/2 tsp Garam masala
- 2 tbsp Coriander leaves
- Salt to taste
- 1 cup Water (hot)
- In a bowl add curd, turmeric powder, red chili powder, coriander powder, meat masala, cumin powder, and salt. Mix well and keep it aside.
- Heat oil in a pan over medium flame. When the oil is hot, add cumin seeds and bay leaf and let it sizzle.
- Add the diced onions and cook on medium heat for 1-2 minutes until softened.
- Add the potato cubes and saute the potatoes for 1-2 minutes.
- Add ginger garlic paste and saute until the raw flavor goes away.
- Add the curd mixture and keep stirring until the oil separates.
- Pour 1 cup of hot water and give a good mix. Taste the water and adjust the seasoning and spices, if needed.
- Cover the pan and simmer on low flame until the potatoes are fork-tender. This can take 10-15 minutes.
- Check the consistency of the curry and add more water if you like a thinner consistency or evaporate the excess liquid by cooking on high flame.
- Add garam masala powder and cook on look flame for 2-3 minutes.
- Lastly, add coriander leaves and give a good mix. Turn off the flame.
- Potato Masala Curry is ready. Serve it with flatbread or rice.