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Curried Potatoes (Sukhe Aloo)

Posted on September 6, 2013 at 12:25 PM by Madhu Gadia

Curried Potatoes (Sookhe Aloo)


Children and adults alike will devour this dish, which is one of the most popular ways to prepare potatoes in India. These can be served either hot or cold with any meal. They are great for traveling and picnics too.

Prep Time: 5 Minutes    Cook Time: 10 Minutes
Makes: 6 servings         Serving Size: ½ cup


4 medium (about 1 1/2 pounds) potatoes, boiled
3 tablespoons canola oil
1 teaspoon cumin seeds
2 teaspoons ginger, peeled and grated     
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper, or to taste
1 tablespoon coriander powder
3/4 teaspoon salt
1 teaspoon garam masala
2 teaspoons lemon juice (or 1 teaspoon mango powder)       


1.    Peel and cube boiled potatoes into 3/4-inch pieces. Set aside.  
2.    Heat oil in a nonstick skillet over medium-high heat. Add cumin seeds. Fry for few a seconds until roasted. Add ginger and stir for a few seconds.
3.    Add potatoes. Sprinkle turmeric, cayenne pepper, coriander powder, salt, garam masala, and lemon juice. Using a wide spatula, stir in a lifting and turning motion to coat potatoes with the spices. Avoid breaking the potatoes. 
4.    Stir-fry for about 3 to 5 minutes until the potatoes are lightly roasted. Transfer to a serving dish. 

Nutrition information per serving: Calories: 171; Total Fat: 7g (Saturated Fat: 0.5g); Carbohydrate: 25g; Protein: 3g; Fiber: 3g; Sodium: 299mg

Reprinted from: The Indian Vegan Kitchen by Madhu Gadia, M.S., R.D.

Thanks for the recipe. We tried it tonight and the potatoes were delicious!
Francesca | 1/4/21 at 12:35 PM
Thank you Payal. Keep cooking.
Madhu | 10/22/19 at 12:19 AM
Right on! Curry powder is not owned by Me! I love all My spices. Your cookbook helps me make use of them all!
payal | 10/22/19 at 12:19 AM
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