Dinner

Spiced Potato Curry with Steamed Basmati Rice

Name: Spiced Potato Curry with Steamed Basmati Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 4 medium potatoes, peeled and diced; 2 tbsp vegetable oil; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1-inch piece ginger, minced; 2 tomatoes, chopped; 1 tsp cumin seeds; 1 tsp mustard seeds; 1/2 tsp turmeric powder; 1 tsp ground coriander; 1 tsp garam masala; 1/2 tsp red chili powder (adjust to taste); 1 cup water; Salt to taste; Fresh cilantro, chopped (for garnish); 1 cup basmati rice; 2 cups water (for rice); 1/2 tsp salt (for rice)

ByMariem September 27, 2025

Jump to Recipe

There’s nothing more comforting than a bowl of warm, aromatic potato curry served with a mound of fluffy steamed basmati rice. This dish is simple yet deeply flavorful, making it a favorite for weeknight dinners as well as festive spreads. The humble potato, when cooked with spices, transforms into a hearty and satisfying meal that brings warmth to the table. Each bite is layered with flavors of cumin, ginger, garlic, and tomatoes, balanced perfectly by soft potatoes that soak up the fragrant curry sauce. Pairing it with basmati rice makes it even more filling, while still keeping it light and wholesome.

Potato curry is incredibly versatile and has variations across the world. In Indian households, it is often enjoyed with naan, roti, or poori. For a lighter option, rice is the go-to companion, and it beautifully absorbs all the spiced gravy. This recipe is vegetarian-friendly, budget-friendly, and customizable to whatever spices you love most.

Ingredients You’ll Need

3 medium potatoes, peeled and cubed
1 large onion, diced
2 tomatoes, blended or finely chopped
3 cloves garlic, minced
1 tsp ginger paste
2 tbsp curry powder
1 tsp cumin seeds
1 tsp garam masala
1½ cups vegetable stock or water
2 tbsp oil
Salt to taste
Fresh cilantro for garnish

For the rice:

1 cup basmati rice
2 cups water
Pinch of salt

Step-by-Step Instructions

Cook the rice – Rinse the basmati rice until water runs clear. Add it to a pot with 2 cups water and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until fluffy. Set aside.
Sauté the base – Heat oil in a large pan. Add cumin seeds and let them crackle. Stir in onions, garlic, and ginger paste, and sauté until golden brown and fragrant.
Build the curry – Add blended tomatoes and curry powder. Cook until the oil begins to separate, which means the spices have bloomed and the base is rich.
Add the potatoes – Stir in the cubed potatoes, coating them well with the spiced tomato mixture.
Simmer – Pour in the vegetable stock or water. Cover and simmer for 15–20 minutes until the potatoes are tender and the sauce thickens.
Finish with flavor – Sprinkle garam masala and stir gently. Garnish with fresh cilantro before serving.

Flavor Notes & Variations

For extra heat, add chili powder or green chilies. If you prefer a creamier curry, stir in a splash of coconut milk or a spoonful of yogurt at the end. This curry is also delicious with peas, spinach, or cauliflower mixed in.

Serving Suggestions

Serve the spiced potato curry over a bed of steaming hot basmati rice for the ultimate comfort meal. Add naan or roti on the side for dipping into the rich gravy. A cooling cucumber raita or simple green salad balances the warmth of the spices beautifully.

Frequently Asked Questions

1. Can I make this curry vegan?
Yes, this recipe is naturally vegan if you use vegetable stock or water and avoid dairy-based add-ins like yogurt.

2. How do I thicken the curry if it’s too watery?
Let it simmer uncovered for a few extra minutes. The starch from the potatoes will naturally thicken the curry.

3. Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes work wonderfully. They’ll add a subtle sweetness that balances the spices.

4. What type of curry powder should I use?
Any store-bought curry powder works, but you can make your own with turmeric, cumin, coriander, and chili powder for a fresher taste.

5. How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water to loosen the sauce.

6. Can I freeze potato curry?
Yes, though the potatoes may soften slightly after freezing. Freeze in portions for up to 2 months and reheat well before serving.

7. How do I stop my potatoes from breaking apart?
Cut them into medium chunks, not too small, and avoid over-stirring during cooking. Waxy potatoes also hold their shape better.

8. Can I serve this with something other than rice?
Definitely! It’s delicious with naan, chapati, poori, or even quinoa as a healthy alternative.

Conclusion

Spiced Potato Curry with Steamed Basmati Rice is proof that simple ingredients can create incredible flavors. This dish is hearty, warming, and full of spice without being overwhelming. The potatoes soak up the curry beautifully, and the rice balances the richness with its light, fluffy texture. Whether you’re cooking for your family, meal prepping for the week, or craving a vegetarian comfort meal, this potato curry is a recipe you’ll return to again and again.