Potato Curry For Poori- 10 Min Recipe

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

Jump to:

• About the potato curry recipe
• Ingredients
• How to make an Indian potato curry recipe?
• What else can serve with potato curry?
• More to try!
• Some tips and tricks
• Recipe
• Comments

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 …..…………

 I would love to know your thoughts about this quick and easy Indian potato curry recipe!

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