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    Home » Recipes » Course » Breakfast

    Potato Curry (Aloo Curry)

    Published: Jan 17, 2017 || Last updated: Aug 14, 2020 by Farrukh Aziz

    62 shares
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    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.

    Potato curry served in traditional kadai with fluffy bread on side.

    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 served in traditional kadai with fluffy bread on side.
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    Potato Curry

    Potato Curry (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.
    Course Main Course
    Cuisine Indian
    Diet Gluten Free, Vegan, Vegetarian
    Prep Time 10 minutes
    Cook Time 15 minutes
    Servings 4
    Calories 201kcal
    Author Farrukh Aziz

    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)
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    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

    Calories: 201kcal | Carbohydrates: 30g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 108mg | Potassium: 1020mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1173IU | Vitamin C: 40mg | Calcium: 77mg | Iron: 6mg
    Tried this recipe?Tag @cubesnjuliennes on Instagram and hashtag it #cubesnjuliennes!

    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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    I am Farrukh, the face behind this beautiful recipe blog Cubes N Juliennes. I am a microbiologist by qualification turned into a Food enthusiast... Know more about me ->

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