Vegan Potato Masala
Elevate your mealtime with this irresistible Vegan Potato Masala, a hearty and flavorful dish that's sure to become a staple in your kitchen. Packed with tender chunks of perfectly simmered potatoes, this recipe combines bold spices like turmeric, cumin, and garam masala with aromatic curry leaves, ginger, garlic, and chili for a delightfully complex aroma and taste. Fresh onion and tomato create a saucy base, while coriander adds a burst of freshness to every bite. This easy-to-make recipe is ready in just 45 minutes and pairs beautifully with steaming rice or warm flatbread, making it an ideal choice for a wholesome vegan meal. Perfect for weeknight dinners or special gatherings, this vibrant potato curry is the ultimate comfort food that’s both plant-based and bursting with authentic flavor.
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Recipe Information
Ingredients
- 4 pieces medium-sized potatoes
- 1 large onion
- 1 medium tomato
- 1 piece green chili
- 1 inch fresh ginger
- 3 pieces garlic cloves
- 10 leaves curry leaves
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon coriander powder
- 0.5 teaspoon garam masala
- 1 teaspoon black salt or regular salt
- 2 tablespoons oil
- 1 cup water
- 0.25 cup fresh coriander leaves
Instructions
Peel and dice the potatoes into small cubes. Finely chop the onion and tomato. Mince the green chili, ginger, and garlic together to create a paste.
Heat the oil in a large pan over medium heat. Add the cumin and mustard seeds and fry until they start to splutter.
Add the curry leaves and the minced ginger-garlic-chili paste. Sauté for about a minute until fragrant.
Add the chopped onion to the pan and cook until translucent, about 3-4 minutes.
Stir in the chopped tomato and cook until it becomes soft, about 3-5 minutes.
Sprinkle in the turmeric powder, red chili powder, coriander powder, and salt. Mix well.
Add the diced potatoes to the pan, stirring to coat them with the spices.
Pour in the water, cover the pan, and let it simmer until the potatoes are tender, about 15-20 minutes. Stir occasionally and add more water if necessary to prevent sticking.
Once the potatoes are cooked, sprinkle garam masala over the dish and mix well.
Garnish with fresh coriander leaves before serving.
Serve hot with rice or vegan-friendly bread.
Nutrition Facts
Calories |
1036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3454 mg | 150% | |
| Total Carbohydrate | 174.9 g | 64% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 27.4 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 4352 mg | 93% | |
*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.
