136 indian potato recipes

Red lentil dahl simmered with turmeric, green chili, and butter-fried onions. A simple vegetarian Indian classic finished with fresh lemon juice.

South Indian molagootal with mung dal, cabbage, potatoes, and peas in a coconut-spiced broth. A protein-rich vegetarian curry ready in 30 minutes.

Curried chicken wings braised with potatoes, ginger, garlic, oyster sauce, and sherry in a savory curry broth. A one-pot Asian-style chicken wing dinner with tender potato chunks.

Pumpkin curry with lentils, potatoes, carrots, and diced apples in a warmly spiced turmeric-cumin-clove base. A hearty vegan one-pot dinner with layered autumn sweetness.

A simple slow cooking recipe that will have a hearty soup ready to be eaten when you get home from work.

Rempah, the fragrant Malay curry built on a fried spice-and-chili paste with garlic and ginger, then sweet potato, coconut and tamarind. The slow-fried paste is the heart of the dish.

Indian spiced potatoes in a thick tomato sauce with ginger, coriander, cumin, fenugreek, and garam masala. A vegetarian potato curry with whole spice tempering and bold flavor.

Chole (Indian chickpea curry) with potatoes, mustard seeds, cardamom, and garam masala. A vegan, one-skillet dish with warm spices and hearty texture from canned chickpeas.

Hot rough tomato soup simmered with fresh tomatoes, ghee, dried red chiles, whole cloves, peppercorns, and bay leaves. An Indian-spiced, chunky vegetarian soup with real heat.

A vegetable curry pot pie filled with sweet potato, eggplant, mushrooms, and peas in a fragrant sauce, topped with a sticky brown rice crust instead of pastry. Plant-based comfort food with Indian flair.

Mulligatawny chicken soup with curry, lentils, apple cider, potatoes, and yogurt stirred in at the end. A hearty one-pot Indian-inspired meal.

Kid-friendly curried vegetables with potatoes, carrots, and cauliflower in a mild tomato-spice sauce. A simple Indian-style vegetable curry that teaches real cooking skills.

South Indian sambar with toor dal, potatoes, tomatoes, and tamarind in a spiced lentil broth finished with a mustard seed tempering. Serve with rice, idli, or dosa.

The spices bring out a tantalizing flavor in this dish which is best served with flat bread or rice.

Indian yam curry with deep-fried yam cubes simmered in a spiced tomato-yogurt sauce loaded with cumin, cardamom, and fresh ginger.

Vegan curry marinade with safflower oil, white wine, lemon juice, and shallots. Brush it on grilled eggplant and potatoes or use it to marinate cubed tempeh for bold, spiced flavor.