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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

Starter Guide To Indian Flavor

Tangy Potato Curry

Aloo Tamatar Ki Sabzi

(48 reviews)
"

This curry is like a hug in a bowl—tangy, warm, and satisfying. My family loves it with fresh roti and a squeeze of lemon pickle on the side.

"
Tangy Potato Curry
Prep time:15 mins
Cook time:30 mins
Total time:45 mins

Protein

5g

Carbs

42g

Fat

8g

Calories

250 kcal

Servings:
4
VegetarianGluten FreeVegan

Ingredients

potatoes4 medium
(peeled and cubed)
yellow onion1 large
(finely chopped)
tomatoes3 medium
(pureed)
garlic4 cloves
(minced)
fresh ginger1 tbsp
(grated)
green chili1
(slit, optional)
oil2 tbsp
(vegetable or mustard oil)
saltto taste
fresh cilantrofor garnish
(chopped)

Spices

cumin seeds1 tsp
turmeric powder0.50 tsp
coriander powder1.50 tsp
red chili powder0.50 tsp
garam masala1 tsp
amchur powder1 tsp
(dried mango powder for tanginess)

Directions

Sauté the Aromatics

  1. Heat oil in a deep pan over medium heat.
  2. Add cumin seeds and let them crackle for a few seconds.
  3. Add chopped onion and sauté until golden brown, about 7–8 minutes.
  4. Stir in minced garlic, grated ginger, and slit green chili. Sauté for another 2 minutes until aromatic.

Build the Curry Base

  1. Add the pureed tomatoes and cook until the oil separates from the mixture, about 5–7 minutes.
  2. Add turmeric, coriander, red chili powder, and salt. Stir well to incorporate the spices.
Chef's tip: Cook until the raw smell of the spices dissipates for a well-rounded flavor.

Cook the Potatoes

  1. Add cubed potatoes to the pan, stirring to coat them in the masala.
  2. Add 1.5 cups of water, bring to a simmer, and cover the pan.
  3. Cook for 15–20 minutes until the potatoes are tender, stirring occasionally.

Finish and Serve

  1. Once the potatoes are cooked through, stir in the garam masala and amchur powder.
  2. Let the curry simmer for another 2–3 minutes to blend the flavors.
  3. Garnish with fresh cilantro and serve hot.
Chef's tip: For a thicker curry, mash a few potato cubes into the gravy and stir.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.