Potato Curry With No Onion And Garlic | How To Make No Onion And No Garlic Potato Curry In Just Thirty Minutes | Easy Potato Curry Recipe

No onion, no garlic potato curry with detailed photos and video.

Potato curry with no onion and no garlic is an exceptional Indian style potato preparation, which usually serves with chaptati or poori. This is an ideal dish for vrat / fasting. Let us learn today the preparation of no onion and no garlic potato curry within just thirty minutes.

No onion no garlic potato curry - About

No onion or no garlic potato curry is an Indian vegan dish which l normally prepares for my long distance journeys. I usually pack the lunch boxes with this yummy and aromatic potato curry and chapati especially when our destinations will be a religious place. It is a nice vegetarian option for me and my family.

When we talk about this potato curry, I should say this is one of the easiest potato curry that I have tried. The boiled potatoes are simmered in spicy and aromatic tomato gravy. The absence of onion and garlic does not diminish it's taste, but keep it fresh for a long time. Do try this recipe and let me know how this turned out.

Serving options

No onion and no garlic potato curry can be served with poori, chapati, rice or pulao.

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No Onion, No Garlic Potato Curry Recipe | Potato Curry For Vrat | How To Make Potato Curry With No Onion And Garlic Easily

Potatoes simmered in spicy tomato gravy

Preparation time: 5 minutes | Cooking time: 15 minutes | Total time:25 minutes

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Ingredients

• 3 medium sized potatoes
• 2 medium sized ripe red tomatoes, finely chopped
• 1 or two green chilies, sliced
• 1 tsp kashmiri chili powder
• 1 tsp hot chili powder or chili powder to taste
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 spring curry leaves
• 3 tbsp sunflower oil
• Water as needed
• Salt as needed

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How To Make No Onion No Garlic Potato Curry

Preparation of No onion and No Garlic Potato Curry With Step by Step Photos

1. Wash thoroughly and then cut the potatoes into two to three halves. Pour enough water and pressure cook for one to two whistles on high flame.
   
   
   
2. When the pressure settles down, open the lid and prick with a fork to check the doneness of the potatoes. If soft, transfer to another pan, peel off the skin, chop into bite sized pieces and set aside.
   
   
   
3. Heat oil in a pan. When hot, put mustard seeds. 
   
   
   
4. When the crackling stops, put the cumin seeds and curry leaves. Then reduce the flame.
   
   
   
5. Further add Kashmiri red chili powder, hot chili powder to taste, coriander powder and turmeric powder. 
   
   
   
6. Sauté till the raw smell vanishes. 
   
   
   
7. Put tomatoes and green chilies. Green chilies are optional. If the chili powder is hot enough, avoid green chilies.
   
   
   
8. Mix well and cover with the lid and cook till the tomatoes turns soft.
   
   
   
9. Once the tomatoes are soft add salt to taste.
   
   
   
10.  Add water enough for the gravy. I used 1.5 cups of water. 
    
    
    
11. Add the boiled and peeled potatoes. Mix well and cook on high flame till the gravy thickens. 
    
    
    
12. Switch off the flame and put some chopped coriander leaves.
    
    
    
13. Serve with chapati or poori. Enjoy.
    
    
    

Happy cooking

Anju