Easy Curried Potatoes
These easy curried potatoes - often known as aloo masala (dry, spiced potatoes) - are a delicious, budget-friendly side dish that complements a wide range of Indian dishes. They're crispy on the outside, soft in the middle, and coated in a warm, fragrant spice mix that makes them seriously moreish.
They're perfect alongside a curry, tucked into wraps, or honestly, eaten straight from the pan (no judgment!). I first made these as a quick side dish one night when I didn't have much in the cupboard, and they've stuck around as a family favorite ever since.
If you love Indian-inspired flavors, you might also enjoy my Chickpea & Potato Curry for something saucier, or my Coconut Chickpea Curry for a creamy, comforting option. And if you want a bigger spread, pair these potatoes with my Red Lentil Dahl - they go perfectly together. You could also use them as the filling for dosa!
Ingredient Notes
Here are all the ingredients we use for this curried potatoes recipe, plus a few potential substitutions if needed.
- Potatoes: Any white, waxy potato works for this recipe. I keep my potatoes unpeeled for the added texture the skins provide, but feel free to peel them before boiling if you prefer.
- Onion, Garlic, Ginger: The classic base of so many great recipes. We saute diced onion until it's soft and golden, and then add garlic and ginger paste for convenience. Feel free to use fresh minced garlic and ginger if you prefer.
- Spices: The spice blend for these curried potatoes gives the potatoes a nice amount of heat - dial back the chili powder for a milder dish. We use Kashmiri chili powder (available in most Asian supermarkets), cumin powder, garam masala, turmeric, and a pinch of coriander powder, plus salt to season.
- Garnishes: These potatoes are finished off perfectly with fresh chopped cilantro and a squeeze of lemon juice for some acidity to cut through the spiciness of the potatoes.
Variations & Substitutions
If you like a bit of heat, add a fresh chopped chili or a sprinkle of chili flakes before roasting.
Squeeze over a little lemon juice or stir through a spoonful of mango chutney before serving for a lovely tang to the potatoes. If you're making these for a larger meal, try mixing in some roasted cauliflower or chickpeas to bulk it out.
Other potential variations that could be great for this recipe include:
- Adding some chickpeas to make the curry more of the main dish (like my potato and chickpea curry!)
- Adding chopped tomatoes for a saucier curried potato dish
- Add in some coconut milk or a tablespoon of plain yogurt to make it creamier
- Scatter over some desiccated coconut
- Use this recipe as the filling for a dosa with chutneys!
How to Make These Easy Curried Potatoes
Here's a quick overview of how to make this delicious chickpea and potato curry. Scroll down to the recipe card at the bottom of this page for the exact ingredient quantities and step-by-step instructions.
Step 1) Parboil the potatoes
Chop your potatoes into cubes (I keep the skins on, but feel free to peel them if you prefer!) and add to a saucepan with just enough cold water to cover them. Bring the potatoes to a boil and then cook for 6-8 minutes until they are just fork-tender but not falling apart.
Drain the potatoes and set aside.
Step 2) Cook the onion and spices
Meanwhile, heat the oil in a frying pan and add your diced onion. Sauté for 6-7 minutes, low and slow, stirring occasionally until the onions have softened and just begun to turn slightly golden.
Add the ginger and garlic paste, followed by the spices, and stir into the onions, cooking for another minute or two.
Step 3) Add the potatoes
Add the potatoes to the pan and gently stir until they're coated in the spice/onion mixture. Then, add the water and cover so that the potatoes can steam and soften in the pan for 5-10 minutes or until cooked through.
Optionally, you could mash a couple of the potatoes to thicken up the mixture - great if you're using them as a filling for samosas or dosas.
Step 4) Squeeze over lemon juice and add cilantro
Finally, squeeze the lemon juice over the potatoes and fold in the fresh diced cilantro. Serve hot!
Chef's Tips / Notes
Here are a few tips I've picked up while cooking these curried potatoes for countless family events!
- Make sure you parboil the potatoes for long enough: they don't cook for long in the Indian spices, so you want them to be soft enough before you add them to the pan. You should be able to pierce the potato easily with a fork, but the potatoes shouldn't be completely falling apart.
- Take your time with the aromatics: One of the best tips I've picked up in Indian cooking is to take your time when cooking the onions and adding the spices. Soft, translucent, almost caramelised onions can transform the entire dish compared to onions barely stir fried in the pan. Take your time when cooking them, then allow the spices to bloom before adding the potatoes.
- Reduce the water for a drier dish: I like adding water to the potatoes so they can steam and soften, but you could skip this step if you want a drier version of curried potatoes.
Storage Instructions
These curried potatoes keep well in the fridge for up to four days. Just pop them in an airtight container once cooled.
When reheating, I prefer to put them in the oven for 10 minutes at 180°C (350°F) so they crisp up again, or just heat through on the hob.
They can also be frozen once cooled. Spread them out on a tray to freeze individually first, then transfer to a freezer bag. Reheat straight from frozen in a hot oven until piping hot.
FAQs
Can I use leftover boiled potatoes?
Yes, absolutely. This recipe is a great way to use up leftover cooked potatoes of most kinds!
Can I cook these in an air fryer?
Definitely. Cook at 190°C (375°F) for around 20-25 minutes, shaking halfway through. You'll get a crispier result than cooking them in a pan.
Easy Curried Potatoes
Ingredients
- 600 g white potatoes
- 2 tablespoon oil or ghee
- 1 white onion diced
- 1 tablespoon garlic and ginger paste
- 0.5 teaspoon tumeric
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 0.5 teaspoon coriander powder
- 0.5 teaspoon kashmiri chili powder
- ½ lemon
- 100 ml water
- 0.5 teaspoon salt
- 10 g cilantro diced
Method
- Chop your potatoes into chunks, and add them to a saucepan with just enough water to cover. Bring the pan to a boil, then leave to boil for 6-8 minutes or until the potatoes can be pierced easily with a fork but aren't falling apart.600 g white potatoes
- Meanwhile, in a pan, heat the oil or ghee and add the diced onion. Sauté your onion for 6-7 minutes on a low heat, stirring occasionally, until they're soft and translucent and just beginning to turn a little golden on the edges.2 tablespoon oil or ghee, 1 white onion
- Add the garlic and ginger paste and cook for another minute or two.1 tablespoon garlic and ginger paste
- Add the spices and stir them into the onion mixture, cooking so the spices bloom for another minute.0.5 teaspoon tumeric, 1 teaspoon garam masala, 1 teaspoon cumin powder, 0.5 teaspoon coriander powder, 0.5 teaspoon kashmiri chili powder, 0.5 teaspoon salt
- Add the potatoes and mix them into the onions and spices.
- Add the water, stir, and cover the pan so the curried potatoes can steam for 5-8 minutes.100 ml water
- Squeeze over the lemon juice and top with chopped cilantro.½ lemon, 10 g cilantro
Nutrition
Notes
- Make sure you parboil the potatoes for long enough: they don't cook for long in the Indian spices, so you want them to be soft enough before you add them to the pan. You should be able to pierce the potato easily with a fork, but the potatoes shouldn't be completely falling apart.
- Take your time with the aromatics: One of the best tips I've picked up in Indian cooking is to take your time when cooking the onions and adding the spices. Soft, translucent, almost caramelised onions can transform the entire dish compared to onions barely stir-fried in the pan. Take your time when cooking them, then allow the spices to bloom before adding the potatoes.
- Reduce the water for a drier dish: I like adding water to the potatoes so they can steam and soften, but you could skip this step if you want a drier version of curried potatoes.
