Go Back

Potato curry- Aloo Ras

A tangy potato curry- simple, quick and absolutely mouthwatering.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast, lunch, dinner
Cuisine: Indian
Keyword: breakfast, curry, dinner, indian, lunch, potato, vegetarian
Servings: 4 people


  • 4 no medium sized potatoes cubed
  • 2 tsp ginger grated
  • 1 tbsp oil
  • 1 tsp ghee/ clarified butter optional
  • 2 tsp cumin seeds
  • 1/2 tsp asafoetida / hing powder
  • 4 tomatoes pureed
  • 1 no green chilli slit
  • 3 no dry red chilli whole
  • 1 no bay leaf dry
  • 1 tsp salt
  • 1/2 tsp turmeric/haldi powder
  • 1 cup water warm

Spice Mix

  • 2 tsp coriander/dhania powder
  • 1 tsp cumin/jeera powder
  • 1 tsp red chilli powder
  • salt to taste
  • 1 tsp amchur/dry mango powder
  • 1/2 tsp fennel/ saunf powder
  • 1/2 tsp dry fenugreek/ methi leaves crushed


  • Dice the boiled potatoes and set aside.
  • Heat a heavy bottomed pan like a wok and add oil and ghee to it.
  •  Reduce heat to medium and add cumin seeds, asafoetida, ginger, dry red chillies and a pinch of salt.
  • Once the ginger browns add the bay leaf and turmeric. Stir and then add the tomato puree with the slit green chilli. Cook on medium low stirring occasionally for 10 minutes till the puree thickens.
  • Look for a rich dark color for the gravy before adding the spice mix to it.   
    Stir well and cook for 2 minutes on medium low.
  • Next add the potatoes, check for salt and 1 cup of warm water. Bring to a simmer. Cover and cook on medium heat for another 7 minutes.
  • Check for salt. Mix in chopped cilantro and take off the heat.
  • Serve hot with your choice of bread.


  • If using canned tomatoes puree the whole tomatoes with some water and juice from the can.
  • If vegan, omit the ghee/clarified butter from the recipe.
  • The red chilli powder can be modified based on preference.