Dry Potato Curry (No Tomato/No Gravy)

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If you are looking for a potato curry without tomatoes, this dry potato curry recipe is perfect for you. It is an easy vegetarian dish that is perfect for a quick meal.

dry aloo curry

Dry Potato Curry

Potatoes are a staple in curries, pairing deliciously with various veggies and meats. I often mix them with leafy greens, mushrooms, cauliflower, and meat.

Another simple option is dry potato curry without tomato or gravy. This recipe is quick and easy to serve it with rice or roti.

Potato Recipe: Spicy Potato Salad & Potato Cauliflower Curry

Dry potato curry recipe

Ingredients

Ingredients for dry potato curry

Potato, onion, and cilantro. I’m using red potatoes and red onion. Wash and cut the potatoes into halves. Dice the onion into small pieces.

Spices: Curry powder, turmeric powder, and red chili kashmiri powder. If you don’t have curry powder, you can also use cumin and coriander powder.

Seasoning: Ginger, garlic, and salt.

Oil: Olive oil or any vegetable oil of your choice.

Instructions

dry potato curry step 1 - 4

  • Boil potatoes for 10-15 mins on medium-high heat.
  • Boil it until it’s tender and cooked.
  • Once potatoes are cooked, strain and cut potatoes into halves.

Note: – Make sure the potatoes are not overcooked. – Cut into halves, so it’s easier to cook potatoes. Pierce them with a fork to see if they’re ready – if they’re soft and easily pierceable, they’re ready.

dry potato curry step 5 - 8
  • Add oil to the pan. Once hot, add onion and fry it until it’s softened.
  • Once the onions are softened, add all the spices and seasoning. Cook for a minute or two. Add the boiled potatoes. Mix everything well and cook for 5-10 minutes on low-medium heat. Keep on stirring, so it won’t get burned.
  • Finally, add cilantro and serve it with rice or roti.
Aloo Curry Dry Recipe

Serving Suggestion

Dry potato curry works well as either a main dish or a side.

It tastes great with steamed rice and lentil soup (rato / kalo dal). I also enjoy it with beaten rice. You can serve it with any carb you prefer!

Other Potato Recipes

Frequently Asked Question

1. How To Soften Potatoes While Making Curry?

There are several ways to soften potatoes for curry, depending on your preference:
Parboiling: Boil the potatoes for 5-10 minutes until slightly tender, then simmer them in the curry sauce to absorb the flavors.
Microwaving: Pierce the potatoes with a fork, microwave them for 5-7 minutes until tender, then add them to the curry sauce.
Frying: Fry potatoes until golden brown and crispy, then simmer in the curry sauce with added water to soften and absorb the flavors. Any of these methods will work well for making curries.

2. What Potatoes Are Best For Curry?

Firm potatoes that hold their shape when cooked, ensuring they maintain their texture in the curry. My top picks are red potatoes and baby potatoes:
Red potatoes: They stay firm when cooked and have a slightly sweet flavor that pairs well with spicy curries.
Baby potatoes: These small potatoes cook quickly and have a tender texture that’s perfect for curries.

Aloo Curry Dry Recipe

Dry Potato Curry (No Tomato/No Gravy)

Dry potato curry is a delicious and simple vegetarian dish that is perfect for a quick potato curry. It tastes delicious, served with rice or roti.
Print Pin Rate
CourseMain
CuisineIndian, Nepali
CategoryCurry
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings2 people
Calories550kcal

Equipment

Ingredients

Vegetables

  • 10 red potatoes ( 0.8lb)
  • ½ cup chopped onion
  • 1 tsp crushed ginger
  • ½ tbsp minced garlic
  • ¼ cup chopped cilantro

Spices

  • ¼ tsp curry powder
  • ¼ tsp ground turmeric
  • ¼ tsp red chili Kashmiri powder
  • ¼ tsp salt (As per taste)

Oil

  • 1 tbsp olive oil or any vegetable oil of your choice

Instructions

  • Boil potatoes for 10-15 mins on medium-high heat. Boil it until it’s tender and cooked.
    10 red potatoes
  • Once potatoes are cooked, strain and cut potatoes into halves.
  • Add one tablespoon of oil to the pan.
    1 tbsp olive oil or any vegetable oil of your choice
  • Once hot, add onion and fry the onion until it’s softened.
    ½ cup chopped onion
  • Once the onions are cooked, add all the spices and seasoning.
    1 tsp crushed ginger, ½ tbsp minced garlic, ¼ tsp curry powder, ¼ tsp ground turmeric, ¼ tsp red chili Kashmiri powder, ¼ tsp salt (As per taste)
  • Cook it for a min or two. Add boiled potatoes. Mix everything well and cook it for 5-10 mins on low-medium heat. Keep on stirring so it won’t get burned.
  • Finally, add cilantro and serve it with rice or roti.
    ¼ cup chopped cilantro

Notes

  • Be careful not to overcook potatoes while boiling.
  • Cut the potatoes in half, so they’re easier to cook. Pierce them with a fork to see if they’re ready—if they’re soft and easily pierceable, they’re ready.
The nutrition information provided is an estimate and may not be exact.

Nutrition

Calories: 550kcal | Carbohydrates: 174g | Protein: 21g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 491mg | Potassium: 4934mg | Fiber: 19g | Sugar: 16g | Vitamin A: 287IU | Vitamin C: 95mg | Calcium: 120mg | Iron: 8mg
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