Potato curry without Onion Garlic

Potato curry without Onion Garlic



  • 3-4 medium-sized boiled potatoes
  • ½ cup chopped tomato
  • ¼ chopped cilantro
  • 5-6 slit green chillies (2 for tempering)
  • ½ tsp onion seeds
  • One dry red chilli
  • 3  tbsp mustard oil
  • ½ tsp turmeric powder
  • One tsp sugar
  • Salt to taste
  • 1 cup water


  1. In a preheated skillet heat up the oil over medium heat, make sure your oil is very hot.
  2. Reduce the heat to low, add onion seeds, increase the heat to medium and give a stir for a couple of seconds, then add dry red chili, followed by two slit green chillies, stir further for a couple of seconds.
  3. Add boiled potatoes, sprinkle salt over it, then add turmeric powder, cook just for 2 minutes.
  4. Add chopped tomatoes, over high heat cook just for a minute; this will help to maintain the temperature. Then reduce the heat to medium-high, cover with a lid and cook for 2-3 minutes or till the tomatoes softened.
  5. Add chopped cilantro, remaining green chilies, sugar, check the salt if required add the salt at this point, then cook for another 2-3 minutes.
  6. Add water, increase the heat high, and let it comes to a boil.
  7. Reduce the heat to medium-low, cover with a lid and let it simmer for 3-4 minutes.
  8. Remove from heat, give 10 minutes standing time and enjoy with Luchi, Poori or Paratha.

Recipe by: Shyamali Sinha

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