Here’s a super creamy and surprising Indian style potato curry recipe from scratch! This one is a rich aloo curry with potatoes and a spicy lamb mince crumble on top. I love creative and surprising curries with a twist!
This Indian style potato curry recipe shows that Indian cuisine is one of the most respectful towards vegetarians. Their vegetable curries are numerous and famous as well. Think of any sort of vegetable and they’ll make you something out of it.
You must be familiar with dishes such as aloo gobi and aloo palak, right!
The following potato curry is so rich in flavor. Don’t let the different spices scare you off though. It’s worth adding them to your cupboard.
I love potato curries.
Because they are so wholesome and filling as well. Another thing I also like about them is the fact that I never feel the need to prepare extra rice or even homemade naan bread on the side. The potato curry for me is enough already to fill my stomach with.
Especially if you add extra protein, like the lamb crumble that I put on top.
And a good handful of fresh cilantro.
Indian Potato Curry Recipe
The lamb crumble I confess was a last minute decision.
My initial goal was to prepare nice little lamb kofta skewers to serve over the potato curry. But while frying them, the meat fell off the skewers.
And so because of that I removed the skewers and decided to use the fried mince as a spicy topping. Good choice though! Indeed, that doesn’t make it very vegetarian but you can easily leave out the crumble and enjoy your homemade vegetarian potato curry.
Do you love simple Indian potato dishes?
Then also check out my aloo palak recipe or potatoes with spinach!
- 1 lb waxy potatoes (450 g)
- 7 oz lamb mince (200 g)
- 1 tbsp spicy red curry paste
- 1 tsp cumin seeds
- 3 bay leaves
- 1 cup unsweetened yogurt (200 g)
- 1 tbsp fresh ginger grated
- ½ cup whole milk (115 ml)
- 1 tsp green chili pepper finely chopped
- 1 tsp curcuma powder
- 2 handfuls fresh cilantro chopped
- 1 tsp ground cumin
- 1 tsp paprika powder
Combine the lamb mince, red curry paste and a tablespoon of the yogurt. Let this mix rest in the fridge for at least 15 minutes.
- Peel and cut the potatoes into bite-size pieces. Cook them in salted boiling water for 10 minutes or until almost tender and drain.
- Grind in a pestle the grated ginger, green chili, curcuma, cumin and paprika powder into a fine paste.
- Roast the cumin seeds in a dry and hot wok until they start to pop. Add the bay leaves and ginger paste.
- Stir fry for 1 minute over medium heat. Stir in the rest of the yogurt and the boiled potatoes.
- Gradually add the milk. Cook for 10 minutes until the potatoes are tender.
- Season with a pinch of salt.
- Stir fry the minced lamb over high heat in a separate non-stick pan for 5 minutes until cooked. Spoon the potato curry into deep plates. Top with the spicy lamb crumble.
- Finish with the freshly chopped cilantro.