Here’s a roundup of 10 Aloo (Potato) recipes! These are authentic Pakistani and North Indian recipes that are wholesome, easy-to-make, and 100% delicious! All of these recipes are tested-and-perfected and loved by thousands. This post also includes FAQs and shares tips on cooking with aloo!

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The Beloved Aloo (Potato)

When I was pregnant, my midwife, a hilarious and rather blunt woman in her late 60s, was good-heartedly reprimanding me on my pregnancy weight gain. She asked me what I usually eat, so I named dinner from the night before – Chicken and Potato Curry with rice.

She was taken aback. “Potatoes and rice are both carbs…You’re doubling up on carbs.”

Clearly, South Asians and most pregnant women (I was both at that time) do not mind doubling up on carbs.

I proudly attribute about 10 pounds of that weight gain to potatoes.

Since I know you love potatoes as much as I do, here is a collection of 10 of my favorite Aloo recipes along with FAQs & tips on cooking with potatoes in curries.

A plate of scrambled egg and potato curry with a paratha on the side

Why do people put potatoes in curry?

You’ll notice Pakistani and Indian curries often include potatoes along with other vegetables or meat. I think the main reason for this (besides that they’re absolutely delicious!) is to add textural interest. Potatoes add a delicious, neutral taste while giving body to the curry. They also make meat go further and stretch the amount of people a curry will feed.

What kind of potatoes are best for curries?

You can use any type of potatoes you’d like in curries. I typically use russet because of their relatively quicker cooking time, softness, and neutral taste. Red potatoes, Yukon gold potatoes, and baby potatoes also work well, though I find they take longer to cook.

How do you cut potatoes for curries?

In curries, potatoes are usually peeled and cubed. Here’s how you can cube them:

  • If you’re using small potatoes, you can simply quarter them (cut lengthwise, then widthwise).
  • If you’re using medium potatoes, quarter the potato lengthwise, then cut into 1″ cubes widthwise
  • For large potatoes, lay them flat, then slice into 3/4 inch-thick rounds. Dice the rounds into cubes.

I generally like to cut them into 1/2″-3/4″ cubes for dry curries like Aloo Keema and 1″-1/2″ when they’re served in liquidy curries with salan. Remember that the smaller you cube the potatoes, the faster they’ll cook.

When do you add potatoes to a curry?

It depends on what curry you’re cooking. Russet potatoes generally take around 25 minutes to cook over low/low-medium heat on the stovetop, so you’ll add them accordingly. For example, if you’re cooking meat, you’ll allow the meat to cook until it’s almost done. Then add the potatoes and allow it to fully cook.

Can you freeze curry with potatoes?

I don’t recommend freezing curries with potatoes. I find cubed potatoes in curry lose texture and taste upon being thawed. However, Aloo ki Tikki or other recipes with mashed potatoes freeze well.

Top 10 Aloo (Potato) Recipes

Aloo Baingan in a skillet with naan and yogurt on the side

Aloo Baingan – Eggplant and Potato Curry

4.99 (55 ratings)
Here's an easy Aloo Baingan (Eggplant/Aubergine and Potato Curry) recipe made with simple ingredients you likely have on hand. This is a Pakistani & North Indian-style vegan curry that's tasty enough to serve guests. Tested to perfection!
Check out this recipe
Partially eaten Aloo Tikkis on a plate with green chutney.

Easy Aloo Tikki – Shortcut Potato Cutlets

4.95 (18 ratings)
This recipe for Pakistani-style Aloo Tikki is made with mashed potatoes, onions, herbs, and spices. It's easy in that it uses a microwave to cook your potatoes and a food processor to chop up your veggies.
Check out this recipe
Cauliflower and Potato Curry (Aloo Gobi Recipe)

Cauliflower and Potato Curry (Aloo Gobi)

4.92 (74 ratings)
Here's a Cauliflower and Potato Curry (Aloo Gobi) recipe made in the traditional Punjabi way. This vegan curry recipe is easy & authentic and requires one pot and simple ingredients.
Check out this recipe
Aloo Keema (Ground Beef and potato curry) in a bowl with basmati rice and naan.

Aloo Keema (Ground Beef and Potato Curry)

5 (60 ratings)
Here's a recipe for an authentic, homestyle, Pakistani & North Indian style Aloo Keema (Keema Curry with potatoes). This is a traditional, one-pot recipe that's simple, easy-to make, and gives the most flavorful results!
Check out this recipe
Close up of Aloo Palak in a skillet with a wooden spoon.

30-Minute Aloo Palak (Spinach and Potato Curry)

5 (109 ratings)
This quick and easy Spinach & Potato (Aloo Palak) curry recipe is healthy, full of authentic flavor, and naturally vegetarian (or vegan, if you omit the ghee). This curry is unique in that the potatoes boil on the side while you're preparing the curry, reducing any extra time to wait on the potatoes.
Check out this recipe
Chicken Curry with potatoes on a plate with rice and vegetables with a glass of water on the side

Instant Pot Chicken Potato Curry

4.92 (25 ratings)
This Pakistani-style Instant Pot Chicken and Potato Curry (Salan) requires 30 minutes of *total* prep time! This is an easy recipe with simple ingredients, minimal chopping, and no complicated steps!
Check out this recipe
Aloo Gosht (Mutton and Potato Curry) in a white Dutch Oven.

Aloo Gosht (Mutton/Lamb and Potato Curry)

4.97 (27 ratings)
Aloo Gosht is a traditional Pakistani-style Mutton/Lamb and Potato Curry. Make this recipe with lamb or goat over stovetop or Instant Pot. Tested & perfected!
Check out this recipe
Chicken Curry with Coconut Milk and rice in a beige bowl with a metal spoon.

Chicken Curry with Coconut Milk and Potatoes

5 (38 ratings)
This Chicken Curry is made with Coconut milk and Potatoes, giving it a creamy and comforting yet light and bright flavor profile. All you need is one pot and 40 minutes to make this healthy and easy recipe. Use potatoes, bell peppers, or whatever veggies you've got on hand. No curry paste required!
Check out this recipe
Scrambled Egg and Potatoes and paratha on a black plate with a gold spoon

Aloo Anday Ki Bhujia (Bhurji)

4.91 (22 ratings)
This Aloo Anday ki Bhujia (or Bhurji) is a simple, one pot, scrambled egg and potato curry made with ingredients you likely have on hand. Quick, easy, and perfect for dinner or breakfast!
Check out this recipe
Mixed Vegetable Curry in a bowl with roti inside

Easy Mixed Vegetable Curry

5 (48 ratings)
Here’s a quick and easy Mixed Vegetable Curry recipe that’s perfect as a weeknight dinner or simple curried vegetable side dish. This Punjabi-style vegetable curry with potatoes and peas that has become a Tea for Turmeric community favorite! Tested to perfection!
Check out this recipe

P.S. If you get a chance to try any of these aloo recipes, please let me know! Simply leave a comment below and share your thoughts. I truly love hearing from you! Thank you!

Aloo Gobi Potato Cauliflower curry
5 (2 ratings)

10 Aloo (Potato) Recipes, including Aloo Gobi (Potato and Cauliflower Curry)

This Pakistani Aloo Gobi curry recipe is authentic, juicy, and mouthwatering thanks to a surprising touch of umami. Don't forget to check out 10 more naturally gluten-free and vegan potato recipes!


  • ¼ cup grapeseed, avocado, or other neutral oil
  • 1 tsp cumin seeds
  • ½ tsp nigella seeds – (kalonji), optional
  • 1 medium onion, finely chopped
  • 5 garlic cloves, crushed
  • 3/4 inch piece ginger, crushed
  • 3 small to medium tomatoes, finely chopped
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon turmeric
  • 1/2 tsp red chili powder, or more to taste
  • 1/4 tsp ground black pepper, optional
  • 1 1/4 tsp salt, or to taste
  • 1 (~1 lb or 500 g chopped) small head cauliflower, cut into small florets
  • 2 (~350 g) medium potatoes, peeled and cut into 1/2-inch cubes, and placed in a bowl of water to prevent browning
  • 1 green chili pepper, sliced or chopped
  • 1/2 tsp garam masala
  • 1/2-1 teaspoon soy sauce or tamari
  • 1/4 tsp lemon or lime juice, optional
  • 2 tablespoons chopped cilantro leaves, to garnish


  • Heat oil in a non-stick pan over medium-high heat. Add the cumin and nigella seeds and let them sizzle for a few seconds. Add the chopped onions and sauté, stirring frequently, until they turn lightly golden, about 5-6 minutes. 
  • Add the garlic and ginger and sauté until the raw smell disappears, about 30 seconds. Add the tomatoes, spice powders (coriander, cumin, turmeric, red chili, black pepper (if using)) and salt. Cook until the tomatoes are soft and the oil begins to separate from them, about 4-5 minutes. 
  • Add the potatoes, cauliflower, and green chili pepper. Stir-fry for about 4-5 minutes.
  • Turn the heat down to low-medium, cover, and let cook for about 20 minutes, stirring once or twice in between.* 
  • When the vegetables are cooked and all the moisture is gone, turn off the heat and add the soy sauce, garam masala, and lemon juice (if using). Mix well and garnish with chopped cilantro. Serve with roti, naan, or rice.


*The goal is to let the vegetables cook in their own juices, adding only a bit of water if absolutely necessary.
Calories: 285kcal, Carbohydrates: 36g, Protein: 7g, Fat: 15g, Saturated Fat: 2g, Sodium: 722mg, Potassium: 1183mg, Fiber: 8g, Sugar: 8g, Vitamin A: 832IU, Vitamin C: 108mg, Calcium: 83mg, Iron: 3mg