Potato Curry Recipe
Potato Curry Recipe is a quick and simple Potato recipe which is very popular in various parts of India. It is known by many different names such as Aloo Tamatar Ki Sabji, Aloo Ka Jhol, Aloo Curry and Tari wale Aloo. Aloo Curry Recipe is often cooked for fasts and is offered in various religious functions or gatherings known as Langars or Bhandaras.
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Servings: 2
Calories: 193kcal
Ingredients
Main Ingredients for Potato Curry
- 200 g Potatoes Aloo
- 100 g Tomatoes Tamatar
- 10 g Green Chillies Hari Mirch
- 1/2 tsp Cumin Seeds Jeera
- 2 Bay Leaves Tej Patta
- 2 Whole Red Chillies Khadi Lal Mirch
- 1/2 tsp Red Chillies Powder Lal Mirch powder
- 1/2 tsp Turmeric Powder Haldi Powder
- 1/2 tsp Garam Masala
- Pinch of Asafoetida Hing
- 1/2 tsp Salt or As per taste
- 1 tsp Coriander Powder Dhania Powder
- 1 tbsp Vegetable Oil
- Few Coriander Leaves
Instructions
Preparation Steps to make Potato Curry
- Take potatoes in a pressure cooker and add 3 - 4 cup water so that Potatoes are submerged under it. Now switch on the gas and take one whistle on high and one on low flame.200 g Potatoes
- Now chop green chillies and Coriander leaves.10 g Green Chillies, Few Coriander Leaves
- Once the pressure gets released open the pressure cooker and peel potatoes. The potatoes may be very hot so either you can wait for another few minutes or use normal or mild cold water to cool them down. Do not keep potatoes in cold water for long or else the taste may change.200 g Potatoes
- Take peeled potatoes and cut them into small or medium pieces.200 g Potatoes
How to make Potato Curry
- Take vegetable oil in a frying pan and put it on high flame burner. Once the oil becomes hot add Cumin seeds to it.1 tbsp Vegetable Oil, 1/2 tsp Cumin Seeds
- When Cumin seeds will start crackling and turn brown in colour add bay leaves, Whole Red Chillies, pinch of Asafoetida and green chillies.2 Bay Leaves, 2 Whole Red Chillies, Pinch of Asafoetida, 10 g Green Chillies
- Stir them for a minute and add Salt, Garam Masala, Red Chilli powder, Turmeric powder and Coriander powder to it and stir for a couple of minutes. Stir it again for a minute to cook masala.1/2 tsp Red Chillies Powder, 1/2 tsp Turmeric Powder, 1/2 tsp Garam Masala, 1/2 tsp Salt, 1 tsp Coriander Powder
- Now add tomato puree to it and stir for few minutes.
If required add little water so that the spices don't stick to the frying pan.100 g Tomatoes - Now add Potatoes in the frying pan and saute them.200 g Potatoes
- Now add 1/2 cup water to make the curry. Stir the curry for another few minutes until potatoes become soft.
- Mash few potatoes with a spatula or spoon to make thick curry. After 5 minutes turn down the flame and your Potato curry is ready.
- Garnish the dish with some chopped Coriander leaves and serve with Puri or Paratha.Few Coriander Leaves
Video
Notes
Few considerations while cooking and serving -
- To make Potato curry extra spicy similar to restaurant style Potato curry take 1 tbsp Vegetable Oil in a Ladle aka Tadka Pan and put it on low or medium flame. Once the oil becomes hot add 1 whole red Chilli and a pinch of Asafoetida which will fry instantly. Pour this over the Potato curry which you have just prepared and serve.
- If you want, you can have Potato curry during fast however in such case you need to replace Table Salt with Rock Salt.
- Alternative to current method of making Potato Curry dish, you can use potatoes without boiling them first. In such case, you need to peel raw potatoes and cut them into small or medium pieces. Now in place of boiled potatoes, saute the chopped potatoes in cooked spices. All the remaining steps are the same. This method will take slightly longer and you need to cook the potatoes until they become soft.
- Potato curry is best served with Plain Paratha or Puri. You can also serve it with Steamed Rice or Jeera Rice.
Nutrition
Serving: 1Serving | Calories: 193kcal (10%) | Carbohydrates: 30g (10%) | Protein: 4g (8%) | Fat: 8g (12%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 6g | Sodium: 600mg (26%) | Fiber: 4g (17%) | Sugar: 5g (6%)
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