• 1 cup potatoes cubed
  • ¾ cup chopped onions
  • 1 medium sized ripe tomato or ½ cup chopped or pureed
  • 1 green chili (optional)
  • ½ tsp Kashmiri red chili powder (adjust)
  • ½ to ¾ tsp coriander powder or ½ tsp garam masala
  • ½ tsp kasuri methi (dried fenugreek leaves or dried methi leaves)
  • ⅛ tsp turmeric
  • 2 tbsps. Oil
  • ½ tsp cumin / jeera
  • ½ tsp ginger garlic paste (optional)
  • Pinch hing
  • salt as needed
  • coriander leaves for garnish



  1. If you desire to boil potato first you can cook it al dente. Peel & chop to cubes. You can also cook potato directly in the curry.
  2. Add oil to a pan and heat it. Add cumin and fry until the seeds begin to crackle.
  3. Sprinkle hing and then add onions & chilli. Sprinkle salt. Fry until they turn golden. Saute ginger garlic paste for 2 mins.
  4. Add chopped tomatoes, turmeric and salt.Fry until they turn pulpy, soft and mushy.
  5. Sprinkle red chili powder, if needed. Stir everything well and fry just for a minute or two.
  6. Add potatoes and saute then for 2 to 3 minutes.
  7. Add water just as needed. Cook covered until the potatoes are fully cooked. Sprinkle kasuri methi and then the coriander powder.
  8. Stir well. Cover and cook for 2 to 3 minutes.
  9. Serve potato curry with rice or roti.

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