Slow-Cooked Potato Curry with Mustard Oil and Curry Leaves

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant Bengali-style curry where potatoes simmer in a spiced mustard oil base with aromatic curry leaves and fresh herbs. This Indian recipe (vegetarian), ready in about 65 minutes, pairs potatoes, mustard oil, curry leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.

Prep: 20 min Cook: 45 min Serves 4 Indian cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons mustard oil in a heavy pot over medium heat until shimmering. Add 1/4 cup chopped curry leaves and 2 slit green chilies, sautéing for 1 minute until leaves crisp.
  2. Step 2: Add 1 medium chopped onion and cook until golden, about 5 minutes. Stir in 1 tablespoon grated ginger and 1 tablespoon minced garlic, cooking for 1 minute until fragrant.
  3. Step 3: Add 1 medium chopped tomato, 1/2 teaspoon turmeric, 1/2 teaspoon red chili powder, and salt to taste. Cook for 3 minutes until tomato softens and oil separates.
  4. Step 4: Add 1.5 pounds peeled and cubed potatoes, 1 teaspoon garam masala, and 1 cup water. Stir to combine, then cover and simmer on low heat for 35 minutes until potatoes are tender.
  5. Step 5: Uncover and cook for 5 more minutes to thicken sauce. Remove from heat and let rest 10 minutes before serving.

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