This quick & easy potato curry is your new lifesaver, if you’re craving a simple, comforting Indian dish that comes together in minutes! Made without onions and garlic, this curry still packs incredible flavour thanks to a creamy chilli-cashew base.
Don’t miss my other potato recipe with dry fenugreek leaves - also made without onion and garlic!
A non-traditional, fuss-free potato recipe that skips basic curry essentials like onions and garlic and is ready in just 15–20 minutes!
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In India, potato curry is truly close to every Indian - a favorite for Sunday breakfasts or any fun meal when craving something a little different from the usual
Every Indian state has its own way of making potato curry, but they all share a common feature- the curry base. This tari wale aloo, or curried potatoes, stands out because it’s made entirely without onions and garlic.
Potatoes are one of the few vegetables that are always in season - ready to rescue any dinner! Don’t miss this curated roundup of delicious budget-friendly potato recipes, all in one place.
⭐ Why you’ll love these curried potatoes
- Minimal ingredients – made with pantry staples.
- Fast & fuss-free – ready in under 20 minutes.
- No onion, no garlic recipe – ideal for fasting days or light meals.
- Creamy texture – the chilli-cashew paste adds richness without the need for cream.
Ingredients
You need the following items to prepare this no garlic no onion potato curry:
Potatoes: 5 Yukon gold potatoes - medium potatoes, peeled & chopped.
Red chillies: 4-5 Dried red chillies to make chilli cashew paste.
Cashews: 15 g- 20g to make a chilli-cashew paste.
Lemon Juice: 1 tablespoon
Butter: 1 tablespoon (optional)
Spices: cumin, salt, turmeric, garam masala.
How to make Indian potato curry?
Boil Potatoes
Peel and slice potatoes into small pieces. To boil potatoes, add salt and a cup of water to a pressure cooker. Cook until two whistles. Keep it aside and let it cool.
You can also boil potatoes in any cooking pot/ pan with a lid if a pressure cooker is unavailable.
Prepare chilli-cashew paste
To make the chilli-cashew paste, boil dried red chillies and cashews using a cup of water in a pan. Simmer for 2-3 minutes. Once cooled, blend them to a smooth paste.
Prepare curry
To make curry, add cumin seeds to medium-hot oil in a pan. When they are aromatic, add the boiled potatoes along with the remaining water. Sauté for a minute.
Stir 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 if required.
Stir in lemon juice.
Add butter and simmer until the oil gets separated (optional step).
Garnish with chopped coriander leaves. And super yummy aloo rasedar, aka potato curry without onion, is ready to serve! ENJOY!
What to serve with curried potatoes?
This potato curry recipe delivers its maximum flavor when served with hot poori or puri. But, it can also be enjoyed with:
- Steamed cumin white rice
- Parathas
- Roti or chapati
- Bread or naan
There is no comparison of chutneys when these are served with curry recipes. Try green chutney or carrot chutney recipes. These chutneys take potatoes to the next level in terms of flavor, taste, and aroma especially when served with pooris.
Variations
- Add tomatoes while blending chilli-cashew paste for a zingy flavor
- You may also substitute lemon juice with chat masala or vinegar.
- For a more flavorful spicer version, you can add more spices like curry leaves, cloves, star anise, cinnamon, and bay leaf while preparing the curry.
Tips
- 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 flavor.
- 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.
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Please leave a ⭐star rating and let me know how it goes in the 📝 comments below!
🧾Recipe
Potato Curry
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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
- 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 the 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
- Refer to more tips in the post.
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Nutrition
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Anaiah says
Yum! What a delicious combination of flavors in this dish. I love potato curry. It's the perfect family night dinner.
Abhi says
Thank you so much, Anaiah!
Stacy Boswell says
I love how quick this dish is and so flavorful. I appreciate that there are no onions as I am allergic to them.
Abhi says
Thanks, Stacy!
Linda says
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 says
Thank you so much Linda! I’m sure you will like this!
Usha says
The no onion and garlic recipe looks yum and easy ti make.
Abhi says
Yes, quite easy! Thank you!