Go Back
+ servings
potato curry in white and blue bowl with chillies and paratha in background

Easy potato curry with cumin

My easy potato curry recipe is a wonderful way to introduce kids to Indian food and spices. It's a mild recipe. Kid approved and suitable for vegans.

Course Main Course
Cuisine Indian
Keyword easy potato curry
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Author Mandy Mazliah


  • 1 large onion finely chopped
  • 2 cloves of garlic finely chopped
  • 3 cm piece of ginger peeled and finely chopped
  • 1 tbsp water if needed
  • 1 tbsp sunflower oil
  • 2 tsp cumin seeds
  • 1 tsp ground turmeric
  • 1 tbsp garam masala
  • 1 large tomato chopped
  • 400 ml water
  • 700 g potatoes peeled and diced


  1. 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.

  2. Heat 1 tbsp sunflower oil in a large non-stick frying pan. Add 2 tsp 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.

  3. Add 1 tsp ground turmeric and 1 tbsp garam masala, followed by a large chopped tomato tomato. Cook for 2-3 minutes until the tomato starts to break up.

  4. 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.

  5. Remove the lid and continue cooking for a further 10-15 minutes until the sauce has thickened.
  6. Serve with rice or chapattis.
  7. 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.