Best 6 Potato Curry Pakistani Style Recipes

Potato curry is a prevalent dish in Pakistani cuisine, known for its hearty and flavorful taste. With its unique blend of spices, herbs, and aromatic ingredients, Pakistani-style potato curry offers a delightful culinary experience. Whether you're a seasoned cook looking to expand your culinary horizons or a beginner seeking a simple yet satisfying meal, this article will guide you through the process of creating an authentic Pakistani-style potato curry. Explore the diverse world of Pakistani spices and discover the secret to achieving the perfect balance of flavors. From selecting the right potatoes to mastering the art of tempering spices, we'll provide step-by-step instructions to help you create a mouthwatering potato curry that will tantalize your taste buds and transport you to the vibrant streets of Pakistan.

Here are our top 6 tried and tested recipes!

ALOO KI TARKARI

Aloo ki tarkari image

A popular Indian / Pakistani potato curry, commonly eaten with Suji ka halwa (semolina pudding) and puri (fried flat breads) for breakfast.

Provided by Wajiha Baig

Categories VEGETARIAN RECIPES

Time 30m

Number Of Ingredients 15

Ingredients

4 medium potatoes diced into small cubes
1 medium onion finely chopped
1 tsp garlic ginger paste
1/2 tsp crushed red chili flakes
1/2 tsp red chili powder
1/4 tsp turmeric powder (haldi)
2 medium tomatoes chopped
1 1/2 tsp salt or to taste
2 cups water or as needed
1/3 cup oil
1/2 tsp cumin seeds (zeera)
1/2 tsp nigella seeds (kalongi)
1/4 tsp mustard seeds (rye)
1/2 tsp fennel seeds (saunf)
1/4 tsp carom seeds (ajwain)

Steps:

In a pot or pan, add oil, onion and all dry spices and heat at medium flame until the onions become light brown.
Then add all the other spices, salt and tomatoes. Reduce the flame to medium low and cover the pot. Allow tomatoes to soften up for 5 mins.
Once the tomatoes soften up, add potatoes along with 2 cups of water.
Cover the pot once more and let the potatoes simmer for 15 mins at medium low flame.
The potatoes in this curry are super soft, and over cooked. The overcooking causes some of the fine potato pieces to become mushy and give this dish a thick curry base.
Once you reach the desired consistency, turn off the flame and serve with parathas, or halwa puri (fried flatbread)

Nutrition Facts : Calories 284 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 16 grams fat, Fiber 4 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 744 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

POTATO CURRY (PAKISTANI STYLE)

Potato Curry (Pakistani Style) image

This recipe comes from my Mom. Sometimes back home we have breakfast with this curry and Porri (fried tortilla). Love the potatoes in this style.

Provided by rabz4383

Categories Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 medium potatoes
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon cumin (Zeera)
1/2 teaspoon fennel seed
1/2 teaspoon kalonji
1/2 tablespoon tamarind pulp
2 cups water
1 tablespoon cilantro leaf

Steps:

Peel the potatoes and cut them into 1 inch cubes.
Put it in a pot with 2 cups water .
Add all the ingredients except tamarind water.
Boil the potatoes until tender.
Add tamarind water and stir well.
Now mash some of the potatoes in the pots but not all.
Let it cook for 1 or 2 minutes.
Sprinkle with cilantro leaves and enjoy.

PAKISTANI POTATO CHICKEN

Pakistani Potato Chicken image

This is a slightly spicy Pakistani dish of chicken and potatoes.

Provided by Fatma Athar

Categories World Cuisine Recipes Asian Pakistani

Time 1h15m

Yield 6

Number Of Ingredients 11

Ingredients

3 tablespoons vegetable oil
2 teaspoons garlic paste
1 teaspoon minced fresh ginger root
1 teaspoon round red chile pepper, minced, or to taste
½ teaspoon ground cumin
salt to taste
¼ cup plain yogurt
1 (3 pound) broiler/fryer chicken, cut up and skin removed
1 green bell pepper, chopped
4 medium potatoes, peeled and cut into 1-inch cubes
1 tablespoon fresh chopped cilantro, for garnish

Steps:

Heat vegetable oil in a pot over medium heat. Stir in garlic paste and ginger; cook and stir for about 1 minute. Add the minced chile, cumin, salt, and yogurt.
Stir in chicken pieces and bell pepper. Cover pot and simmer over low heat, until the oil separates and chicken is mostly cooked, 20 to 30 minutes.
Mix in potatoes; add a little water, if necessary. Cook on low heat until potatoes are tender, about 20 minutes more. Garnish with chopped cilantro and serve.

Nutrition Facts : Calories 674.5 calories, Carbohydrate 26.6 g, Cholesterol 170.9 mg, Fat 41.6 g, Fiber 3.5 g, Protein 45.9 g, SaturatedFat 10.5 g, Sodium 232.6 mg, Sugar 2.3 g

PAKISTANI GOAT CURRY WITH POTATOES

Pakistani Goat Curry with Potatoes image

Goat is now increasingly available: it is sold at halal butchers, at West Indian butchers, and at specialty butchers. What you need are some pieces of meat with bone and some without bone. Ideally, the pieces should come from different parts of the animal-some from the shoulder, some from the upper leg, some from the shank, and a few from the neck-and should be cut into 1 1/2-inch cubes. Bone pieces could be larger. I always like to include at least one marrowbone. You can make the same dish with lamb from the shoulder with some bone. Good lamb generally takes about 50-80 minutes to cook, less time than goat. At home, we always ate this everyday dish with chapatis. There was always a dal, such as My Everyday Moong Dal, a couple of vegetables, and some relishes and chutneys. You may, of course, serve a simple rice dish instead of the bread.

Yield serves 4

Number Of Ingredients 13

Ingredients

4 tablespoons olive oil, canola oil, or ghee
Two 2-inch cinnamon sticks
8 cardamom pods
1 large red onion, cut into very fine half rings
3 cloves garlic, crushed
1 tablespoon very finely chopped peeled fresh ginger
3 pounds goat meat for curries; see above
1/4 teaspoon ground turmeric
1 tablespoon ground coriander
1/4-1/2 teaspoon cayenne pepper
6 egg-sized potatoes, about 1 pound total, peeled and left whole
2 teaspoons salt
1 teaspoon garam masala (preferably the homemade kind, page 285)

Steps:

Pour the oil into a large, wide, heavy pan and set over medium-high heat. When hot, put in the cinnamon, cardamom, and onions. Stir and fry 5-6 minutes or until the onions turn a light brown. Add the garlic and ginger. Stir for a minute. Add the goat, turmeric, coriander, and cayenne. Stir for 2-3 minutes. Add 1 cup water and bring to a boil. Cover and cook on medium heat about 10 minutes or until all the liquid has disappeared. Remove cover and stir 3-4 minutes to brown the meat slightly. Now add 4 cups water and bring to a boil. Cover, turn heat to low, and cook gently for 1 hour. Add the potatoes and salt. Stir and bring to a boil. Cover, turn heat to low, and cook gently for another 30 minutes or until the meat is very tender. Sprinkle the garam masala over the top and mix in. Turn off the heat and serve.

PAKISTANI CURRY WITH POTATOES AND CAULIFLOWER

Pakistani Curry With Potatoes and Cauliflower image

This dish is easy to make. It is very slightly adapted from the cookbook titled Jasmine in Her Hair.

Provided by Andtototoo

Categories Pakistani

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 medium cauliflower
4 medium potatoes
3 diced tomatoes
3 -4 tablespoons oil
1 teaspoon cumin seed
1 teaspoon minced garlic
1/2 teaspoon minced ginger
2 teaspoons ground coriander
1 -1 1/2 teaspoon cayenne powder
1 teaspoon salt
1/4 teaspoon turmeric
1 cup water
1 cup peas
2 tablespoons chopped cilantro

Steps:

Wash the cauliflower and break into florets.
Set aside.
Wash the potatoes, peel and dice.
Set aside.
Wash the tomatoes, dice and set aside.
In a large nonstick frying pan heat the oil over medium heat.
When the oil is hot, add the cumin seeds and heat for about 30 seconds.
Add the garlic and ginger and cook another 30 seconds.
Add the potatoes and stir to blend.
Add the ground coriander, cayenne, salt and turmeric and mix well, for about a minute.
Add the tomatoes and cook for 5 minutes, stirring occasionally.
Increase heat to high.
Add the cauliflower florets and cook for another 5 minutes, again stirring occasionally.
Add water, cover, reduce heat to medium or medium-low, and cook for 15 more minutes, until the vegetables are tender and most of the water is gone.
Stir once in a while.
Remove cover and add the peas.
Cook two more minutes and turn off heat.
Garnish with the cilantro.

Nutrition Facts : Calories 331.6, Fat 11, SaturatedFat 1.7, Sodium 641.4, Carbohydrate 52.5, Fiber 11.1, Sugar 7.6, Protein 9.6

EASY-PEASY POTATO CURRY RECIPE BY TASTY

Easy-Peasy Potato Curry Recipe by Tasty image

Here's what you need: vegetable oil, medium yellow onion, garlic, curry powder, paprika, cayenne, cumin powder, allspice, fresh ginger, black pepper, potato, chickpeas, vegetable broth, lemon juice, diced tomato, coconut milk, rice, naan bread, fresh cilantro

Provided by Gwenaelle Le Cochennec

Categories Dinner

Yield 4 servings

Number Of Ingredients 19

Ingredients

2 tablespoons vegetable oil
1 medium yellow onion, diced
4 cloves garlic, minced
4 teaspoons curry powder
1 ½ teaspoons paprika
1 teaspoon cayenne
2 teaspoons cumin powder
½ teaspoon allspice
2 teaspoons fresh ginger, minced
½ teaspoon black pepper
2 lb potato, peeled and cubed
15 oz chickpeas, 1 can, drained
1 cup vegetable broth
1 tablespoon lemon juice
14 oz diced tomato, 1 can
14 oz coconut milk, 1 can
rice, cooked, for serving
naan bread, for serving
fresh cilantro, chopped, for garnish

Steps:

Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
Add the garlic and saute for about 2 minutes, until fragrant.
Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
Add the potatoes and mix well until well-coated in spices.
Add the chickpeas and stir to incorporate.
Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
Serve with cooked rice and naan and garnish with fresh cilantro.
Enjoy!

Nutrition Facts : Calories 894 calories, Carbohydrate 104 grams, Fat 46 grams, Fiber 17 grams, Protein 18 grams, Sugar 17 grams

Tips:

For the best results, use fresh, high-quality ingredients.
If you don't have a pressure cooker, you can cook the potatoes in a regular pot on the stovetop over medium heat for about 20-25 minutes, or until they are tender.
If you like your curry spicy, add some chopped green chilies or red chili powder to taste.
For a vegetarian version of this curry, omit the chicken and add more vegetables, such as carrots, peas, or bell peppers.
Serve Pakistani potato curry with rice, naan, or roti.

Conclusion:

Pakistani potato curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a great way to use up leftover potatoes, and it can be tailored to your own taste preferences. Whether you like it mild or spicy, vegetarian or with chicken, this curry is sure to please everyone at the table.