Simple, flavorful, one-pot potato curry that takes less than 30 minutes to prepare. For a quick and easy family dinner when you're craving Indian curry, this recipe for Aloo Curry is ideal.
Despite being made with common cupboard items, it tastes delicious and is bursting with wonderful spice and herb flavors. Serve it with Indian flatbreads as roti, chapati, plain paratha, tandoori roti, or butter naan, or with steaming or basmati rice. You'll adore it!
About potato Curry
In Hindi, the word "aloo" refers to potatoes. Aloo curry, then, is essentially any Indian dish prepared with potatoes. This delightful curry, which is ideal for a midweek meal, is made with potatoes, sautéed onions, tomatoes, ginger, garlic, spices, and herbs.
This may be made in an instant pot or a conventional pot, and it works well in both. If you don't have any of the ingredients, you may easily swap them because this recipe is quite forgiving.
This may be made in an instant pot or a conventional pot, and it works well in both. If you don't have any of the ingredients, you may easily swap them because this recipe is quite forgiving.
How To make Aloo Curry Step by Step
Ingredients:
1 tbsp ghee / clarified butter
1 tsp jeera / cumin
2 pods cardamom / elachi
1 bay leaf / tej patta
1 inch cinnamon / dalchini
3 cloves / lavang
½ tsp fennel / saunf
¼ tsp turmeric / haldi
½ tsp kashmiri red chilli powder / lal mirch powder
1 tsp coriander powder
1 tsp kasuri methi / dry fenugreek leaves
3 tomato, finely chopped
1 tsp ginger garlic paste
2 tbsp yogurt
4 potato / aloo, boiled & cubed
1 tsp salt
1 cup water
2 tbsp coriander leaves, finely chopped
½ lemon
Preparation:
1. Firstly, in a large kadai heat 1 tbsp ghee and saute 1 tsp jeera, 1 bay leaf, 2 pods cardamom, 1 inch cinnamon and 3 cloves.
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2. Add chopped onions and sliced green chile (optional) when the spices start to sputter. Saute onions for 4 to 5 minutes over medium heat, or until golden and no longer raw.
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3. Next, add the ginger garlic paste. Sauté the ginger garlic till a pleasant scent emerges. It takes 1 to 2 minutes to complete this stage.
4. Add tomatoes and sprinkle ½ teaspoon salt . Saute until the tomatoes turn mushy. If the tomatoes are hard, cover the pan and cook for a while.
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5. Add ¼ tsp turmeric, ½ tsp chilli powder, 1 tsp coriander powder and 1 tsp kasuri methi.
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6. Mix well and saute until the onion tomato masala turns aromatic. This takes about 2 to 4 minutes. At this stage you can see oil begins to separate from the onion tomato masala. This step is done to bring out the flavors of the onion tomato masala.
Now add 2 tbsp yogurt to tomato onion masala.
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7. Add boiled and cubed potatoes to the onion tomato masala.
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8. Pour half cup water/stock or coconut milk. Bring to a rolling boil and cook the onion tomato masala first until the onions soften, then add the potatoes and simmer just for 3 to 5 mins, adding more liquid as required.
9. Bring the water to a rolling boil and reduce the heat to medium. Cover and cook 3 to 4 minutes and stir as they cook, add more hot water if needed.
Taste test and add more salt or garam masala if needed. Check and turn off the stove. If the curry is runny, evaporate the excess liquid by cooking on a slightly higher flame. Add 2 tablespoons of chopped coriander leaves to garnish.
Enjoy potato curry with rice, chapathi.
FAQs:
1. First, use oil instead of ghee to cut calories.
2. Additionally, to prepare the aloo matar masala dish, add peas to the boiling potato.
3. Moreover, adding onions enhances the flavor but is optional.
4. Lastly, the aloo curry dish is best when made a little watery.
2. Additionally, to prepare the aloo matar masala dish, add peas to the boiling potato.
3. Moreover, adding onions enhances the flavor but is optional.
4. Lastly, the aloo curry dish is best when made a little watery.
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