That’s what I have done in this post for my Spicy Potato Curry. It’s a quick and simple recipe that you can try today. Potatoes spiced with curry leaves and tamarind make a spicy, salty, and yummy recipe that’s perfect for lunch or dinner on a winter day. I caramelize the onions a little to help balance the spices. I agree to be sent email.
Potato curry goes equally well with rice as a side dish or with chapati. Spicy potato curry and raita can be a dynamic and healthy pairing option to balance the spiciness. I had originally shared this recipe back in 2016. Since then, a lot of readers have liked the recipe for the balance it strikes between the sweetness of caramelized onions and the heat from the chilis. That’s what makes this Vegan Potato curry so special! It is my first choice in preparing an easy potato curry that pairs well with several main dishes. I have added a few more updates now to make the cooking process even simpler than before. With this recipe, the real challenge is to boil the potatoes just enough to get them to absorb the heat but not get very mushy either. This time, I used an instant pot to boil them and got the perfect texture with a 10-minute timer setting. I am hoping you will try this today and this becomes your first choice for spicy potato curry recipes if you are looking for a quick and delicious option.
How to cook potatoes for this curry
I used an instant pot to cook the potatoes. Just add the washed potatoes inside the inner pot with 1-2 cups of water. Close the lid and pressure cook for 10 minutes. Open the lid after a natural pressure release. Once it cools down peel the skins of the potatoes. You could also cook them on the stovetop: Use a vessel big enough to immerse the potatoes in water and boil them until they are soft. After it cools down, peel the skins off. The third option is to use a traditional pressure cooker. You would need 4- 5 whistles for the potatoes to cook to perfection.
Serving idea
Method
Here are some step-by-step photos that I managed to take when I was preparing the dish. I am sure you will like this as much as I do 🙂 Potato curry is vegan, gluten-free, and nut-free. So this will be perfect for a pot luck or any kind of picnic, and party. 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, and red chili powder, and saute for at least a minute. Add salt, and tamarind paste and continue to saute for 30 seconds. Now, gently mash the boiled potatoes 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 2-3 minutes. Garnish with coriander leaves or cilantro. Spicy potato curry is ready to serve with boiled rice or chapati.
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