Vegan Spicy Potato Curry
This is a quick vegan potato curry made in Indian style. It's a delicious main course curry that takes 15 minutes or less.
Servings: 4
Calories: 248kcal
Ingredients
- 6 medium Potatoes diced
- 1 med onion finely chopped
- 2 medium tomatoes finely chopped
- 1 tbsp ginger garlic paste or 1 inch ginger + 3 garlic pods minced
- 3 tbsp olive oil or any vegetable oil
- 1 tsp cumin seeds
- 1 tsp asafoetida (hing)
- 2 tsp coriander powder
- ¾ tsp cumin powder
- 1 tsp red chilli powder (or 1 tsp paprika + ¼ tsp cayenne pepper)
- ½ tsp turmeric powder
- 1 ½ tsp salt or as per taste
- 2 - 4 tbsp coriander leaves finely chopped
- 1 tsp garam masala (all spices)
Instructions
Method I: Stove Top Method
- Wash and peel potatoes.
- Prep potatoes into medium thick wedges or any size you want to.
- Heat oil in a pan.
- Add cumin seeds and let it splutter.
- Add ginger garlic paste and chopped green chillies
- Add hing or asafoetida.
- Now add fine chopped onion and saute till translucent.
- Then add chopped tomatoes and saute for 2 - 3 minutes on low to medium flame.
- Tomatoes will start to soften.
- Now add coriander powder, cumin powder, red chili powder, turmeric powder, all spices and give it a nice stir.
- Then add ¼ cup water and let it simmer for a minute.
- It will start releasing oil on sides.
- Now add chopped potatoes and mix with the spices.
- Saute for 2 minutes before adding water.
- Now add 1 ½ cup water.
- Season with salt as per taste.
- Option 1 : If cooking on open pan/ pot, once it starts to boil, reduce the flame to low.
- Let it simmer for 10 minutes.
- Keep on checking in between with a fork if potato is cooked.
- Turn off heat once potatoes are cooked.
- Option 2: If you are using pressure cooker, close the lid of cooker.
- Keep it on high flame for 2 whistles.
- Turn off heat after that.
- Now let the pressure release naturally.
- After that open the lid and add chopped coriander leaves
Method II: Instant pot method
- Heat the pot on saute mode.
- Repeat all methods similar mentioned above in stove top method till point no. 16
- Close the pot and keep pressure cooker mode on.
- Cook on high pressure for 4 minutes.
- Now let the pressure release naturally for 5 minutes.
- Release rest pressure.
- This will make the gravy thicker.
- Garnish with cilantro leaves.
Notes
- In stovetop, you can cook on any heavy bottom pot or in the pressure cooker. Both procedures will be the same till close lid of cooker or pan. Simmer time will be different only.
- To fasten the process, use my ready to use basic curry paste.
- Normally people add ground whole spices after curry is completely cooked. But I add it while adding other spices. It helps the gravy to absorb the flavors and aroma in a better way. However, you can totally ski adding garam masala in this curry. This will be delicious even then.
- If you are using whole spices like bay leaf, cinnamon, cardamom, clove, then you may also skip adding ground garam masala. It's optional now. The whole spices will add a mild flavor to the gravy.
- In case adding whole spices, Add before you add cumin seeds. Saute for 10 - 15 seconds till fragrant.
- In the end, when potatoes are cooked, mash some potatoes using a spoon or spatula. This will make the gravy a little thicker.
- Otherwise, you can also add ¼ cup coconut milk to the gravy after it's cooked. Then simmer for the next 2 minutes. And then garnish.
- You can also add some powdered roasted Kasuri methi (dried fenugreek leaves).
Nutrition
Calories: 248kcal | Carbohydrates: 34g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Sodium: 468mg | Potassium: 910mg | Fiber: 6g | Sugar: 4g | Vitamin A: 170IU | Vitamin C: 31.5mg | Calcium: 100mg | Iron: 7mg