Potato Curry Recipe – Aloo Bhujia

This Potato Curry recipe aka Aloo Bhujia is the best friend to your naan or steamed rice! I know, I know it’s hard to beat chicken tikka and chicken korma curry, but this Potato Curry is amazingly delicious, and only requires six ingredients. All of which are available in your pantry right now, I can bet! Aloo Bhujia is also served with a popular Pakistani breakfast called Halwa Puri.

I love how most Pakistani and Indian recipes are one pot recipes, and this potato curry recipe is no different. If you’re looking for more South Asian recipes that are made in one pot then do check out my recipes for Daal and Chicken Karahi.

Easy Potato Curry Recipe

It’s amazing how the simplest of flavors and ingredients can come together to make such a delicious dish. Seriously don’t believe me?

This potato curry recipe is known most commonly as Aloo Bhujia in Pakistan, and I swear it’s probably the easiest recipe I’ve ever made. Seriously, I’ve made this with a toddler clingy to my legs…that’s proof this is legit an easy recipe. All you need is a side of rice with this aloo bhuji (potato curry recipe) and / or naan.

Potato Curry Recipe Ingredients

1.) Potatoes

2.) Red chili powder

3.) Cumin powder

4.) Turmeric powder

5.) Fresh coriander

6.) Nigella seeds (optional)

Okay, so strictly speaking you do need salt, water and oil but such basic ingredients aren’t counted as real ingredients right? 😀 😛 Just like this easy chickpea curry, this Indian Potato Curry is also ready in 30 minutes, which means it’s faster than take out. And of course, much more economical too!

Also, I’d like to add here that indian potato curry is made differently in every household. Some add onions, some add tomatoes and some add both tomatoes and onions! I’ve made all kinds of Indian potato curries, but I feel this one is the tastiest and easiest!

In other words a total win in my recipe book (ahem, blog!) lol.

And here are a few tips to make sure you indian potato curry process goes smoothly.

How to Make the Perfect Potato Curry Recipe – Aloo Bhujia 

1.) So the most important tip here, is to chop the potatoes into small cubes so that they cook through quickly and are softened and become all yummilicious!

2.) Fresh coriander adds a delicious flavor to the recipe so please do not skip it! And it cannot be replaced with parsley because both herbs have distinct flavors.

3.) If you feel the water is drying up too quickly and the potatoes haven’t cooked through, then add an additional 1/2 cup of water and put a lid on the pot. The potatoes will cook through in the steam.

4.) The nigella seeds are optional, so if you don’t have any at home, you can skip this ingredient. The potato curry will still tasted delicious!

So that’s about it. This six ingredient Indian potato curry is probably the easiest curry of all time…and pairs deliciously with some garlic naan! 😉

Make a Halwa Poori Feast by making this Potato Curry (aloo ki bhujia) along with the following recipes:

How to Make Poori

Punjabi Chole Masala 

Suji ka Halwa

Enjoy!

Indian Potato Curry

This six ingredient potato curry is super easy and delicious! It doesn't require any special indian spices and is ready in just 30 minutes!

5 from 2 votes

Print Pin Rate

Course: Main Meal

Cuisine: Indian, Pakistani, Pakistani/Indian

Keyword: aloo bhujia, potato curry, potato curry recipe

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4 servings

Calories: 204kcal

Ingredients

• 3 medium potatoes washed, peeled and cut into small cubes
• 3 tablespoons oil
• 1 tablespoon garlic paste
• 1 teaspoon red chili powder amount can be adjusted for heat
• 1/2 tablespoon cumin powder
• 1/2 teaspoon turmeric powder optional
• Salt to taste
• 2 cups water
• 1/2 teaspoon nigella seeds optional
• 1 bunch coriander finely chopped.

Instructions

• Heat oil in a medium sized pot on medium heat, and add the garlic paste. Cook for 30 seconds and then add the potatoes. Cook for about 2-3 minutes.
• Now add the spices (red chili powder, cumin powder and turmeric powder) and cook for 10-15 seconds and then add the water. The potatoes should be almost completely submerged in the water.
• Cook on low heat until the potatoes have cooked through and the water has evaporated. The curry will be thick in consistency.
• If the potatoes aren't cooked through then add additional water (about 1/2 cup water) and cook until the potatoes are cooked through.
• Add in the nigella seeds and cook for 30 seconds.
• Add in the coriander and cook for 30 seconds.
• Serve with rice or naan.

Nutrition

Calories: 204kcal

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