A unique potato curry for poori made with a chilli-cashew base is a super easy recipe that takes just 10 minutes to prepare.

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About the potato curry recipe
In India, potato curry for poori holds a special place in our hearts as this is the most loved and enjoyed Sunday breakfast or any Funday meal when we want something extra or different from our routine.
Each Indian state has their speciality for making potato curry. But all having one thing in common is the curry base.
But this recipe of potato curry for puri is entirely different from some of my twists with NO onions, tomatoes, garlic and ginger.
Wait. What? Without all this, how can be a curry prepared?
Yes! You heard it right this potato curry for puri recipe is without all these curry essentials. And believe me, it tastes so yummy and above all no need to chop onion, tomatoes etc., thus saving tons of minutes.
It is an easy and quick recipe. Just boil the potatoes, sauté all of them with spices for a few minutes, and then pour the chilli-cashew paste on the top, and your spicy potato curry is ready in less than 10 minutes.
There are several reasons that you will fall in love with this recipe as this is:
- A non-traditional way if you are looking for some different ways of cooking potato curry.
- Quick, delicious and super easy to make.
- No peeling/chopping of onions, garlic etc., save your efforts and time.
- Perfect for people who resist onions and garlic in their meals. (You can check out my other potato recipe also)
I am sure you will like this Indian potato curry recipe as it is so easy and quick to prepare without much effort.
Let's get started with the recipe without taking your much time!
Ingredients
To make potato curry for poori, you need the following items:
Potatoes: 5 Yukon gold potatoes - peeled and sliced into small bite-size.
Red chillies: 4-5 Dried red chillies to make chilli cashew paste.
Cashews: 15 g- to make a chilli-cashew paste.
Lemon Juice: 1 tablespoon
Butter: 1 tablespoon (optional)
Spices: cumin, salt, turmeric, garam masala.
How to make an Indian potato curry recipe?
Watch the video to learn how to cook this potato curry for poori without onions, tomatoes, ginger and garlic!
Step -1 Boil Potatoes
- Peel and slice potatoes into small sizes. To boil potatoes, add salt and a cup of water to them in a pressure cooker. Cook until two whistles. Keep it aside and let it cool.
- You can also boil potatoes in any pan covering a lid if a pressure cooker is not available.
Step-2 Chilli-Cashew Paste
- To make the chilli-cashew paste:
- Boil dried red chillies, and cashew using a cup of water in a pan. Simmer for 2-3 minutes.
- Once cooled, blend them to a smooth paste.
Step - 3 Prepare Curry
- To make curry, add cumin seeds to medium hot oil in a pan.
- When turned aromatic, add the boiled potatoes with left water in the cooker while cooking them.
- Saute for a minute.
- Pour in salt, garam masala, and chilli-cashew paste.
- Stir in the turmeric; you can omit this if you don't like turmeric. (Image A below)
- Slightly mash the potatoes. (image B below)
- Adjust the consistency by adding water. I do not add water as I prefer this consistency.
- Stir in lemon juice.
- Add butter and simmer until the oil gets separated. (optional step)
Garnish with chopped coriander leaves.
And tada................
Super yummy potato curry is ready to serve with hot pooris!
ENJOY!
What else can serve with potato curry?
This potato curry recipe delivers its maximum flavour when served with hot poori or puri.
But, it can also enjoy with:
- Steamed white rice
- Roti or chapati
- Bread or naan
- Chicken drumsticks.
There is no comparison of chutneys when these are served with curry recipes.
Try green chutney or carrot chutney recipes. These chutneys take potato curry to the next level in terms of flavour, taste and aroma when served along with pooris.
More to try!
- For a zingy flavour, add tomatoes while blending chilli-cashew paste, but avoid lemon juice later on.
- You may also substitute lemon juice with chat masala or vinegar.
- For a more spicy version, you can add more spices like curry leaves, cloves, star anise, cinnamon and bay leaf while preparing curry.
Some tips and tricks
- Cumin enhances the taste and aids digestion, so I highly recommend adding cumin seeds to the potato curry.
- Blend the chilli-cashew to a smooth paste.
- Butter is optional, but it enhances the flavour.
- Add water if you prefer the thin consistency of the curry.
- Refrigerate the leftover potato curry which can be used for up to 4 days.
Before you go …..…………
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You can make these quick and easy recipes:
Recipe
Potato Curry For Poori - 10 Min Recipe
Equipment
- Pressure cooker
- Wok/skillet
Ingredients
Boiling Potatoes
- 5 Potatoes peeled and chopped
- 1 teaspoon Salt
- 1 cup water
Chilli Cashew paste
- 4 Dried red chillies
- 15 g Cashew
- 1 cup Water
For Curry
- 3 tablespoon oil
- 1 tablespoon cumin
- 5 boiled potatoes
- 1 teaspoon salt
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 tablespoon lemon juice
- 1 tablespoon butter optional
Instructions
For boiling potatoes
- Peel and roughly chop potatoes.
- Cook in a pressure cooker by adding salt and water until 2 whistles.
Chilli-cashew paste
- Boil chilli and cashews in a pan using 1 cup of water.
- Simmer for 2 minutes.
- Cool and blend into a smooth paste.
For making Potato Curry
- To a medium-hot pan, pour oil, add cumin seeds and turn it aromatic.
- Add boiled potatoes with left water (in cooker). Saute it for a minute.
- Add salt, garam masala and mix well.
- Stir in chilli-cashew paste.
- Add turmeric (optional).
- Pour lemon juice and butter at the last stage.
- Simmer for 2-3 minutes
- Garnish.
- Serve hot with poori/ bread/ roti/rice.
Video
Notes
- Cumin enhances the taste and aids digestion, so I highly recommend adding cumin seeds to the potato curry.
- Blend the chilli-cashew to a smooth paste.
- Butter is optional, but it enhances the flavour.
- Add water if you prefer the thin consistency of the curry.
- Refrigerate the leftover potato curry which can be used for up to 4 days.
Nutrition Facts | |
---|---|
Servings: 4 | |
Amount per serving | |
Calories | 331 |
% Daily Value* | |
Total Fat 15.5g | 20% |
Saturated Fat 3.6g | 18% |
Cholesterol 8mg | 3% |
Sodium 625mg | 27% |
Total Carbohydrate 44.5g | 16% |
Dietary Fiber 6.9g | 25% |
Total Sugars 3.6g | |
Protein 5.5g | |
Vitamin D 2mcg | 10% |
Calcium 44mg | 3% |
Iron 3mg | 16% |
Potassium 1161mg | 25% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Note: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used. Don’t forget to subscribe to my YouTube Channel to stay up to date on all my new videos!! You can also Subscribe to my mailing list for the latest updates. |
Usha
The no onion and garlic recipe looks yum and easy ti make.
Abhi
Yes, quite easy! Thank you!
Linda
I love how easy this is to make and am so intrigued by the cashew chili paste! We are trying to eat more vegetarian meals throughout the week and when we're short on time, too, this would be so perfect! I'm adding to my 'to make' list.
Abhi
Thank you so much Linda! I’m sure you will like this!
Stacy Boswell
I love how quick this dish is and so flavorful. I appreciate that there are no onions as I am allergic to them.
Abhi
Thanks, Stacy!
Anaiah
Yum! What a delicious combination of flavors in this dish. I love potato curry. It's the perfect family night dinner.
Abhi
Thank you so much, Anaiah!