My easy potato curry recipe with cumin, or aloo jeera, is a wonderful way to introduce kids to Indian food and spices. It's a mild recipe that's suitable for vegans and is kid approved.
My husband and I absolutely love Indian food and we eat homemade curries at least once, and sometimes two or three times, a week.
Reasons to love potato curry
This aloo jeera (potato curry with cumin) tastes so good and that's the number one reason to love it.
- can be made ahead
- great for lunch boxes
- vegetarian and vegan
My kids have loved curries since they were babies
And as they've got older I've been able to introduce more flavours and spices.
But potato curry is always top of the list of their favourite curry.
Kids new to curry?
If your children are new to curry I suggest that you:
- include vegetables they know and love
- serve bread with the curry - my youngest likes his curry served inside a wrap
- add some chopped raw vegetables to the side to counter the spices eg cucumber
- serve with yoghurt
- don't get upset if they won't eat it - try to eat at the same time as them and let them see you enjoy it
Perfect for family meals
One thing I love about making this for dinner is that it means that we can all eat the same thing.
When my kids were small I'd got into a bad habit of cooking two meals every evening.
Getting them used to this kind of meal saves me time and washing up!
How kid friendly is this potato curry?
This recipe is really mild and simple to make.
As big potato fans my children adore this and love it every time.
What is aloo jeera?
Aloo jeera is the Indian name for a curry that contains potato and cumin. Aloo means potato and jeera means cumin.
It's often served as a side dish.
In our house I often make it as the main course, or serve it with several other curries, depending on how much time I have.
A traditional aloo jeera recipe usually contains more spices than mine.
I've kept this recipe as simple as possible so that it's mainly made of store cupboard ingredients that you should already have.
Is this potato curry vegan?
Yes - it contains no animal ingredients and is suitable for vegans and vegetarians.
For full ingredients list, quantities and instructions please see the recipe card at the end of this post.
- Sunflower oil
- Cumin seeds
- Garam masala
If you've made it ahead or you have leftovers they can be stored in the fridge or freezer.
Allow to cool and then transfer to an airtight container.
Store in the fridge for three days. When ready to eat reheat until piping hot in a pan or in the microwave.
Allow to cool then store in the freezer for up to three months in a labelled, dated airtight container.
Defrost overnight in the fridge and reheat until piping hot.
NB: texture of the potatoes can change once frozen.
What to serve with aloo jeera
If you like you can serve aloo jeera on its own with some chapati or paratha on the side.
More vegetarian curry recipes you might like
- Mixed vegetable curry with spinach
- Easy spinach curry sauce for kids
- One pot red lentil and sweet potato coconut curry
- Green bean curry with coconut
- Aubergine and chickpea curry
- Potato and spinach curry (saag aloo)
- Chickpea and courgette curry
- One pot potato and chickpea curry
- Thai butternut squash curry
Pin easy vegan potato curry for later
How to make easy potato curry
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Easy potato curry with cumin
- 1 large onion finely chopped
- 2 cloves of garlic finely chopped
- 3 cm piece of ginger peeled and finely chopped
- 1 tablespoon water if needed
- 1 tablespoon sunflower oil
- 2 teaspoons cumin seeds
- 1 teaspoon ground turmeric
- 1 tablespoon garam masala
- 1 large tomato chopped
- 400 ml water
- 700 g potatoes peeled and diced
- Blend 1 large chopped onion, 2 cloves of chopped garlic and a 3cm piece of chopped ginger into a paste using a blender or in a pestle and mortar. Add a dash of water if it's not blending into a paste.
- Heat 1 tablespoon sunflower oil in a large non-stick frying pan.
- Add 2 teaspoons cumin seeds and fry until they're beginning to turn brown.
- Add the onion paste, stir well and turn the heat to low. Cook for 3-4 minutes until browned and starting to dry.
- Add 1 teaspoon of ground turmeric and 1 tablespoon garam masala, followed by a large chopped tomato. Cook for 2-3 minutes until the tomato starts to break up.
- Add 700g peeled and diced potatoes and stir so that the sauce covers the potato.
- Add the water, bring to the boil and then reduce the heat to a low simmer. Cover with a lid and cook for 10-15 minutes or until the potatoes are starting to soften.
- Remove the lid and continue cooking for a further 10-15 minutes until the sauce has thickened.
- Serve with rice or chapattis.
- Nutritional information is approximate and is intended as a guide.
- The recipe serving is for 2 adults and 2 children.
- If you'd like to make this more spicy for the grown-ups, try heating a tablespoon of oil with a teaspoon of chilli flakes, a teaspoon of mustard seeds and 10 curry leaves. Serve the kids first and then mix this in before serving yourself.