One Pot Potato Curry

If there is one dish that proves simple ingredients can create magic, it’s a good potato curry. Soft potatoes simmered in a fragrant tomato-onion masala with turmeric, Kashmiri chilli, and a touch of curry leaf? That’s comfort in a bowl. The best part is that this potato curry is quick, budget-friendly, and easy enough for weeknights. Yet, it’s flavorful enough to impress anyone who happens to be close enough to smell it cooking.

Why This Potato Curry Works Every Time

This recipe strikes the perfect balance between flavor and simplicity. It uses just a handful of pantry staples and comes together in one pot. The potatoes cook directly in the spices, absorbing every bit of flavor. The result is soft, melt-in-your-mouth comforting potatoes.

Here’s why you’ll love it:

• Simple ingredients you likely already have.
• Fast cooking time—made in just 30 minutes making it perfect for busy evenings.
• Naturally vegan, a great meatless any day recipe.
• Super versatile—serve it as a side, main, or meal prep essential.

Ingredients You’ll Need

To make this easy potato curry, gather the following:

Vegetable oil: I used sunflower oil. This is because it is a neutral, high-heat oil perfect for sautéing the onions and blooming the spices. It keeps the flavors clean and balanced. You can also use canola oil as an alternative.

Soft cooking potatoes (medium-small): These potatoes break down easily as they cook, which helps thicken the gravy naturally. They also absorb the spices beautifully, giving every bite deep, comforting flavor.

Onion: Onions are a must as its the foundation of any good curry. When sautéed until golden, it adds sweetness and depth that balances the warm spices.

Tomato: Tomatoes provide acidity and natural richness. When placed on top of the potatoes, it steams gently and melts into the curry without burning.

Curry leaves: Use for that unmistakable South Asian aroma. They release a bold, aromatic flavor that lifts the entire dish. Even one sprig makes a big impact.

Turmeric: Adds warm, earthy depth and supports the overall flavor of the curry. It’s also well-known for its natural anti-inflammatory properties, making it a nutritious addition to everyday cooking.

Kashmiri chilli powder: This chilli powder is known for its vibrant red hue and heat. It builds flavor without overwhelming spiciness, which makes it perfect for family-friendly curries. If you have a low heat tolerance, use a little less to keep the dish comfortably mild.

Water: You will need to use hot water to help cook the potatoes evenly. Water will also help to form the base of the gravy. Add more as needed to prevent the curry from drying out as the potatoes absorb liquid.

Salt: Enhances all the flavors and brings the spices into balance. Adjust to your taste.

Vadouvan (optional): A French-Indian spice blend with a smoky, caramelized onion note. It’s optional, but adds an extra depth of flavor.

How to Make Potato Curry (Step-by-Step)

This version focuses on clarity, speed, and foolproof technique. You won’t need fancy skills to get it right. Follow these steps for a beautifully balanced curry every time.

1. Peel the Vegetables

Peel and cube the potatoes, roughly chop the onion and the tomato. Measure out your spices and have the curry leaves ready. Having everything prepared ensures a smooth cooking process and perfect results.

2. Heat the Oil and Sauté the Onions

Start by heating sunflower oil (or your preferred neutral oil) in a medium-sized pot over medium heat. When the oil is warm, add the chopped onion. Sauté until it turns golden and fragrant. This step builds the foundation of the curry, so don’t rush it. Well-cooked onions add sweetness and depth.

3. Add the Vadouvan (Optional, but Delicious)

If you’re using vadouvan, stir it into the onions and let it fry for about 20–30 seconds. Vadouvan contains aromatic, slightly smoky spices that benefit from quick toasting in hot oil. You’ll know it’s ready when it becomes fragrant.

4. Add the Curry Leaves

Drop in a sprig of curry leaves (without the stem) and listen for that quick sizzle. Curry leaves release their oils instantly, giving your curry that classic South Asian aroma.

5. Bloom the turmeric & chilli powder — then add the water

Add in the turmeric and Kashmiri chilli powder and stir for a minute or two to coat them in the hot oil.
This step is crucial. It wakes up the spices and removes any raw taste. Immediately after blooming, pour in the water to stop the spices from burning and to form the curry base.

6. Add the potatoes

Stir in the cubed potatoes and spread them evenly across the pot so they cook evenly.

7. Add the tomato (do not mix)

Place the chopped tomato on top of the potatoes. Keep it as a separate layer, this helps the tomatoes soften gently and prevents the bottom of the pot from touching or burning.

8. Cover and cook

Cover the pot with a lid and cook on medium heat for about 20 minutes, or until the potatoes are fork-tender.
If the curry starts to thicken too much, you can add a splash more water during cooking so it doesn’t dry out.

9. Season and stir

Open the lid, stir gently to bring everything together, and add salt to taste.

10. Garnish and serve

Finish with freshly chopped parsley or coriander and serve warm with rice, roti, or bread.

Serving Suggestions

Potato curry is incredibly flexible. Here are a few ways to enjoy it:

• With steamed basmati rice for the classic comfort meal
• Alongside freshly made rotis or naan
• Stuffed into wraps with crisp salad greens
• As a side dish with grilled chicken or roasted vegetables
• As a meal prep staple, because it reheats beautifully

Storage and Reheating

This potato curry stores extremely well. In fact, the flavors deepen overnight. Store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. It’s perfect for weekly meal prep, and it even works wonderfully as a filling for a sandwich or wrap for your next day’s lunch.

Frequently Asked Questions

Can I use other types of potatoes?

Yes, you can use other types of potatoes, but soft cooking potatoes work best. They break down easily as they simmer, naturally thickening the curry. Firmer potatoes may result in a thinner curry and require longer cooking to become soft.

Can I add vegetables to this curry?

Absolutely. Peas, carrots, chickpeas, or spinach pair well with potatoes. Add them during the simmer stage so they cook evenly with the curry.

What can I use instead of curry leaves?

Fresh curry leaves bring a unique aroma, but if you don’t have them, you can skip them. The curry will still taste delicious. A small pinch of mustard seeds can add an extra layer of flavor as an alternative.

Is the vadouvan necessary?

Not at all. Vadouvan is optional. It offers a smoky, caramelized note, but the curry already tastes fantastic without it. Add it only if you want a bit more depth of flavor.

Did You Make This Potato Curry?

If you tried this potato curry at home, I’d love to hear how it turned out! Share your version in the comments. Your feedback helps others discover this recipe and encourages more people to enjoy easy, flavorful meals.