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.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Peel and cube the potatoes into roughly 1-inch pieces. Set aside in a bowl of water to prevent browning.

Step 2

Finely chop the onion, tomatoes, garlic, ginger, and green chilies. Keep them separate for easy access while cooking.

Step 3

Heat the cooking oil in a large pot or deep pan over medium heat.

Step 4

Add the cumin seeds and sauté for 30 seconds until they crackle and release their aroma.

Step 5

Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until lightly golden brown.

Step 6

Stir in the garlic and ginger, cooking for 1-2 minutes until fragrant.

Step 7

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.

Step 8

Drain the potatoes and add them to the pot. Stir well to coat them with the masala.

Step 9

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.

Step 10

Taste and adjust seasoning as needed. Sprinkle the garam masala and stir to combine.

Step 11

Turn off the heat, garnish with freshly chopped cilantro, and serve warm with naan or steamed rice.

Nutrition Facts

Serving size	(1900.7g)

Amount per serving	% Daily Value*
Calories	1372.6

Total Fat 46.9g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 2499.1mg	0%
Total Carbohydrate 223.2g	0%
Dietary Fiber 30.9g	0%
Total Sugars 34.0g
Protein 29.8g	0%

Vitamin D 0IU	0%
Calcium 326.5mg	0%
Iron 15.9mg	0%
Potassium 6028.8mg	0%

*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.

Source of Calories

Fat: 29.4%

Protein: 8.3%

Carbs: 62.3%