Slow-Cooked Potato Curry with Mustard Oil and Curry Leaves
A fragrant Bengali-style curry where potatoes simmer in a spiced mustard oil base with aromatic curry leaves and fresh herbs. This indian (vegetarian) ready in about 65 minutes pairs pounds potatoes, tablespoons 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.
Ingredients
- 1.5 pounds potatoes
- 2 tablespoons mustard oil
- 1/4 cup curry leaves
- 2 green chilies
- 1 tablespoon ginger
- 1 tablespoon garlic
- 1 medium onion
- 1 medium tomato
- 1/2 teaspoon turmeric
- 1/2 teaspoon red chili powder
- 1 teaspoon garam masala
- to taste salt
- 1 cup water
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Uncover and cook for 5 more minutes to thicken sauce. Remove from heat and let rest 10 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Potato Curry with Mustard Oil and Curry Leaves take to make?
Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Potato Curry with Mustard Oil and Curry Leaves?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds potatoes from drying out.
Can I substitute ingredients in Slow-Cooked Potato Curry with Mustard Oil and Curry Leaves?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Potato Curry with Mustard Oil and Curry Leaves for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow-Cooked Potato Curry with Mustard Oil and Curry Leaves vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved it! Made it for my husband and he said it was better than his grandmother's recipe.
- ★★★★★
This is the best potato curry I've ever had! The mustard oil and curry leaves really make it special. My family loved it.
- ★★★★☆
The mustard oil gave a wonderful aroma, but the curry was slightly bland. Next time I'll add more spices.
