Here comes the quick, spicy and delicious Potato Curry (Aloo Curry) – a comfort meal known to fascinate everybody by coupling delightfully with Methi Moong Masala poori, Bedmi poori or normal puris phulkas or parathas.
Aloo curry is one kind curry which is thoroughly enjoyed in almost all the parts of India though the making of it differs from each home to home. Serve it for your breakfast, brunch, lunch or dinner, it is always adored on the table. If you wish to make this curry without onion, absolutely fine, the taste will surely linger on your palate in both the ways. This is how we North Indian make aloo tamatar ki sabzi at home, let’s go through how to make this simple yet tantalising curry in no time.
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Potato Curry Recipe Card
Potato Curry
Ingredients
- 4 potatoes (large, cut in medium chunks)
- 4 tomatoes (large , finely chopped or coarse paste)
- 1 onion (medium size, finely chopped)
- 2-3 green chilies (finely chopped)
- 1 teaspoon ginger (grated)
- 1 teaspoon red chili powder
- 1½ teaspoon coriander powder
- ½ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- 1 teaspoon cumin seeds
- Pinch of heeng (asafoetida)
- Salt to taste
- 2-3 tablespoons oil
- ½ teaspoon Kasuri methi
- coriander leaves (chopped, as required)
Instructions
- In a pressure cooker, heat oil, add cumin seeds and heeng, allow the seeds to crackle. Add onions, green chilies and grated ginger, mix and cook for 2-3 minutes until onions are pink and raw smell goes off.
- Add potatoes and tomatoes and sauté on high for 3-4 minutes. Add salt, chili powder, turmeric, coriander powder and garam masala powder, mix well.
- Add required amount of water depending upon the consistency of the gravy you require. Add kasuri methi and mix. Cover and cook until done.
- Aloo tamatar ki sabzi s ready to be served. Dish out, garnish with coriander leaves and serve hot with pooris parathas, phulkas or khichdi/rice.
Nutrition
How to make potato curry Recipe
In a pressure cooker, heat oil, add cumin seeds and heeng, allow the seeds to crackle. Add onions, green chilies and grated ginger, mix and cook for 2-3 minutes until onions are pink and raw smell goes off.
Add potatoes and tomatoes and sauté on high for 3-4 minutes. Add salt, chili powder, turmeric, coriander powder and garam masala powder, mix well.
Add required amount of water depending upon the consistency of the gravy you require. Add kasuri methi and mix. Cover and cook until done.
Aloo tamatar ki sabzi s ready to be served. Dish out, garnish with coriander leaves and serve hot with pooris parathas, phulkas or khichdi/rice.
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