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Smashed Potato Curry

Looking for a vegan, gluten-free meal idea that doesn’t compromise on flavor? Try this Smashed Potato Curry!
It’s a comforting dish brimming with the vibrant flavors of Indian spices, fresh curry leaves, and kasoori methi. This curry is completely plant-based, making it a guilt-free option for those on a vegan diet, and naturally gluten-free for those with dietary restrictions. It pairs beautifully with warm flatbreads or fluffy steamed rice, offering a versatile meal that’s sure to satisfy.
With its quick preparation and delicious taste, it’s a recipe you’ll find yourself making over and over again.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Potato Boiling Time 10 minutes
Course Main Course, Side Dish
Cuisine Indian
Servings 4 People
Calories 180 kcal

Equipment

  • Wok or wide pan
  • Cutting Boards and Knives
  • Set of Measuring Spoons
  • One Set of measuring cups

Ingredients
  

  • 4 medium-large potatoes boiled and roughly smashed by hand
  • 4 tablespoons cooking oil
  • 5-6 curry leaves
  • 1 green chili finely chopped, optional
  • 1- inch piece of ginger finely chopped
  • 1 teaspoon sugar
  • 1 lemon juice
  • 1 cup water for cooking
  • Black salt optional, to taste
  • Regular salt to taste

Ground Spices

  • 1 tablespoon coriander powder
  • 1 tablespoon paprika or Kashmiri chili powder
  • ½ teaspoon turmeric powder

Whole Spices

  • 1 teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • 1/8 teaspoon red mustard seeds
  • 2 dried red chilies
  • 1 tablespoon Kasoori methi dried fenugreek leaves

Garnish

  • Fresh cilantro chopped

Instructions
 

Prepare the Spice Paste

  • Boil whole potatoes till they are fully cooked and fork tender. Peel them and Set them aside

Heat Oil and Temper Spices

  • In a small bowl, mix coriander powder, paprika (or Kashmiri chili powder), turmeric powder, and a few tablespoons of water to form a smooth paste. Set aside.
  • Heat the cooking oil in a pan over medium heat.
  • Add cumin seeds, fennel seeds, and red mustard seeds. Sauté until aromatic.
  • Add chopped ginger, curry leaves, and dried red chilies. Cook for another minute.
  • Stir in kasoori methi and sauté briefly.

Cook the Spice Paste

  • Add the prepared spice paste to the pan.
  • Sauté for 2-3 minutes until the mixture becomes fragrant and oil starts to separate.

Add Potatoes and Seasonings

  • Smash boiled potatoes by hand
  • Add the smashed-boiled potatoes to the pan.
  • Stir in sugar, black salt, and regular salt. Mix thoroughly.

Simmer the Dish

  • Pour in 1 cup of water and mix well.
  • Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes, stirring occasionally.

Finish and Serve

  • Squeeze in lemon juice and top with freshly chopped cilantro.
  • Serve hot with flatbreads, rice, or as a filling for sandwiches or wraps.

Notes

1. Use waxy potatoes for a firmer texture.
2. Adjust salt and spices to taste.
3. Simmering the curry helps the potatoes absorb the flavors.
4. For a richer taste, add a teaspoon of coconut milk (optional).
5. Store leftovers in an airtight container in the fridge for up to 3 days.
*Calories per serving are approximate
Keyword potato recipes