If you are looking for a potato curry without gravy, then this dry potato curry recipe is perfect for you. This is an easy vegetarian dish that is perfect for a quick meal.
Potatoes are the most significant ingredient in curries. It tastes delicious with any combination of vegetables and meat. Since I make curries every day, potatoes have become a household staple. I usually combine them with leafy greens, mushrooms, cauliflower, pork, or chicken. I could go on and on, but potatoes are tasty on their own too. Dry potato curry is a popular Indian and Nepali recipe that is loved by many. This recipe is for you whenever you need a quick and easy dry potato curry. Here is my delicious dry potato curry to complement rice or roti.
- Ingredients For Dry Potato Curry
- Step-By-Step Photo Instructions
- Serving Suggestions
- How To Soften Potatoes While Making Curry?
- What Potatoes are Best For Curry?
Ingredients For Dry Potato Curry Recipe
- Curry powder
- Turmeric powder
- Red chili Kashmiri powder
- Olive oil or any vegetable oil of your choice.
Step-By-Step Photo Instructions For Dry Potato
#1 Wash and cut potatoes into halves. Add two and a half cups of water to the pot. Add all chopped potatoes to the pot. Boil it for 10-15 mins on medium-high heat. Boil it until it’s tender and cooked.
- 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.
#2 Once potatoes are cooked, strain and cut potatoes into halves.
#3 Add one tablespoon of oil to the pan. Once hot, add onion and fry the onion until it’s softened.
#4 Once the onions are cooked, add all the spices and seasoning. 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.
#5 Finally, add cilantro and serve it with rice or roti.
Dry potato curry can be served as a main or side dish. It goes well with steamed rice, naan bread, or roti. I also enjoy eating it with beaten rice. You can serve it with any carb of your choice.
How To Soften Potatoes While Making Curry?
There are a few ways to make potatoes soft and tender when you make curry. The choice of method depends on your preferences. The most common way is to parboil the potatoes in a pot of boiling water for 5-10 minutes until they are slightly tender but not fully cooked, and then let them simmer in the curry sauce to absorb all the flavors.
You can also microwave the potatoes to make them soft. Put the potatoes in a microwave-safe dish and pierce them several times with a fork. Microwave the potatoes on high for 5-7 minutes or until tender. After that, you can add the potatoes to the curry sauce.
Frying is another method. Fry potatoes over medium heat, occasionally stirring, until golden brown and crispy. And then adding water to the curry and simmering it slowly will also help the potatoes soften and absorb the flavors of the spices and sauce. Either of these three options is fine for making curries.
What Potatoes Are Best For Curry?
As many types of potatoes are available on the market, it is easy to become overwhelmed when choosing potatoes for curries. In general, choose firm potatoes that hold their shape when cooked, as this will help them maintain their texture in the curry. My favorite types of potatoes to use in curries are red potatoes and baby potatoes.
- Red potatoes: Red potatoes have a firm texture when cooked, making them suitable for curries. Also, they complement spicy curries with a slightly sweet flavor.
- Baby potatoes: These small potatoes are quick to cook and have a tender texture that makes them suitable for curries.
Other Curries You Might Enjoy
- Pork Curry With Leafy Greens
- Chicken Curry
- Dry Chicken Curry
- Nepali Curry Sauce
- Chickpeas Tomato Curry Without Coconut Milk
Dry Potato Curry (No Tomato/No Gravy)
- 10 Red potatoes ( 0.8lb)
- 1/2 cup Chopped onion
- 1 tsp Crushed ginger
- 1/2 tbsp Crushed garlic
- 1/4 cup Chopped cilantro
- 1/4 tsp Curry powder
- 1/4 tsp Turmeric powder
- 1/4 tsp Red chili Kashmiri powder
- 1/4 tsp Salt (As per taste)
- 1 tbsp Olive oil or any vegetable oil of your choice
- 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.
- Add one tablespoon of oil to the pan. Once hot, add onion and fry the onion until it’s softened.
- Once the onions are cooked, add all the spices and seasoning. 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.
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!