Ready for a dinner that feels like a big, warm hug? That’s exactly what this Punjabi-Style Potato Curry is. In the Punjab region of Northern India, Aloo Curry (which simply means Potato Curry) is the ultimate comfort food. It’s a simple, home-style dish that families have been making for generations, perfect for scooping up with warm naan or roti bread. Our version uses our tender Little Potatoes, which soak up the rich, savory tomato and onion gravy beautifully, making for a truly satisfying and high-quality meal.

Don’t be intimidated by the list of spices—they come together to create a wonderfully aromatic and balanced flavor that you can easily adjust. If you don’t have fresh ginger or garlic, the paste-in-a-jar works great as a shortcut. For a creamier texture, you can even add a splash of coconut milk or cream at the end. If you want to make the recipe dairy-free, swap out the yogurt for a plant-based one like coconut.

On-the-Go Tips:

This curry is fantastic for a warm, packed lunch. Simply heat it in the morning and pack it in a thermos to keep it warm until lunchtime. It’s a nourishing and incredibly flavorful meal that’s perfect for a chilly day.

 

Kid-Friendly Fun:

Making curry together can be a fun sensory experience for kids!

  • Spice Assistants: Let them help measure out the colorful spices into a small bowl. They’ll love seeing and smelling all the different aromas!
  • Stirring Supervisor: Once the Little Potatoes and liquids are in the pot, let them take a turn giving it a gentle stir (with supervision, of course).
Prep
5 mins
Cook
35 mins
Serves
4
Ingredients
14
Keep screen awake while cooking

Equipment

  • Cutting board
  • Knife
  • Large pan or skillet with lid
  • Wooden spoon or spatula
  • Measuring spoons
  • Small bowl

Ingredients

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  • 1 Tbsp oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp ginger
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp garam masala
  • 1 cup tomato puree
  • 1 lb Little Potatoes, halved
  • 1/2 cup water
  • 1/4 cup plain yogurt (whisked) (sub coconut yogurt for plant-based)
  • (To taste) salt
  • (For garnish) fresh cilantro, chopped

Instructions

  • Step 1

    Heat oil in pan over medium heat. Sauté onion, garlic, and ginger until fragrant and translucent.

  • Step 2

    Add turmeric, cumin, coriander, and garam masala. Cook for one minute to release the aromas.

  • Step 3

    Stir in tomato puree and water. Simmer for five minutes.

  • Step 4

    Add the halved Little Potatoes and mix well to coat them in the sauce.

  • Step 5

    Reduce heat to low, then gently stir in the whisked yogurt. Cook and cover for 15 to 20 minutes, stirring occasionally, until the potatoes are tender and the sauce thickens slightly.

  • Step 6

    Garnish with fresh cilantro and serve hot with rice or naan.