Slow-Cooked Onion and Potato Curry with Tomato

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A comforting North Indian curry featuring slow-cooked onions and potatoes in a rich tomato base, seasoned with warming spices. This indian-inspired indian (vegetarian) ready in about 60 minutes pairs finely chopped Onions, peeled and cubed Potatoes, finely chopped Tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups, finely chopped Onions
• 3 cups, peeled and cubed Potatoes
• 2 cups, finely chopped Tomatoes
• 2 tbsp Tomato paste
• 1 tbsp, minced Ginger
• 1 tbsp, minced Garlic
• 1 tsp Cumin seeds
• 1.5 tbsp Coriander powder
• 1/2 tsp Turmeric powder
• 1 tsp Red chili powder
• 1 tsp Garam masala
• 1 tsp Salt
• 1.5 cups Water
• 3 tbsp Vegetable oil
• 2 tbsp, chopped Fresh cilantro

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large pot over medium heat. Add 1 tsp cumin seeds and let them sizzle for 30 seconds until fragrant. Add 3 cups finely chopped onions and cook for 15 minutes, stirring occasionally, until golden brown and caramelized.
2. Step 2: Add 1 tbsp minced ginger and 1 tbsp minced garlic, stirring for 1 minute until fragrant. Add 2 cups finely chopped tomatoes and 2 tbsp tomato paste, and cook for 8 minutes until the tomatoes break down and the oil separates from the mixture.
3. Step 3: Stir in 1.5 tbsp coriander powder, 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1 tsp salt. Cook for 2 minutes to toast the spices. Add 3 cups cubed potatoes and 1.5 cups water, then bring to a simmer. Cover and cook for 20 minutes, or until potatoes are tender.
4. Step 4: Stir in 1 tsp garam masala and cook for 2 more minutes. Taste and adjust salt if needed. Garnish with 2 tbsp chopped fresh cilantro before serving.