Potato Curry Pakistani Style
Dive into the rich, comforting flavors of Potato Curry Pakistani Style, a vibrant, vegan-friendly dish that brings authentic South Asian cuisine straight to your table. Perfectly tender potatoes are simmered in a spiced tomato-onion masala infused with warm, aromatic spices like cumin, turmeric, and garam masala. The recipe pairs wholesome, everyday ingredients like garlic, ginger, and green chilies with fragrant herbs like fresh cilantro, creating a delightful balance of heat and freshness. Ready in under an hour, this one-pot curry is a versatile, satisfying meal that can be served with soft naan, steamed basmati rice, or even parathas. Whether you're craving a hearty family dinner or looking to explore the bold, traditional flavors of Pakistani cooking, this potato curry is a must-try addition to your culinary repertoire.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium Potatoes
- 1 large Onion
- 3 medium Tomatoes
- 3 cloves Garlic
- 1 inch piece Ginger
- 2 Green chilies
- 3 tablespoons Cooking oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Ground coriander
- 0.5 teaspoon Garam masala
- 1 teaspoon (or to taste) Salt
- 2 tablespoons (chopped) Fresh cilantro (coriander leaves)
- 1.5 cups Water
Instructions
Peel and cube the potatoes into roughly 1-inch pieces. Set aside in a bowl of water to prevent browning.
Finely chop the onion, tomatoes, garlic, ginger, and green chilies. Keep them separate for easy access while cooking.
Heat the cooking oil in a large pot or deep pan over medium heat.
Add the cumin seeds and sauté for 30 seconds until they crackle and release their aroma.
Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until lightly golden brown.
Stir in the garlic and ginger, cooking for 1-2 minutes until fragrant.
Add the chopped tomatoes, turmeric powder, red chili powder, ground coriander, and salt. Cook for 8-10 minutes, stirring frequently, until the tomatoes break down and form a thick masala base.
Drain the potatoes and add them to the pot. Stir well to coat them with the masala.
Pour in the water, cover the pot with a lid, and simmer on medium-low heat for 20-25 minutes, or until the potatoes are tender and the curry has thickened. Stir occasionally to prevent sticking.
Taste and adjust seasoning as needed. Sprinkle the garam masala and stir to combine.
Turn off the heat, garnish with freshly chopped cilantro, and serve warm with naan or steamed rice.
Nutrition Facts
Calories |
1373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2499 mg | 109% | |
| Total Carbohydrate | 223.2 g | 81% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 34.0 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 6029 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
