Potato curry is a popular and flavorful dish made by cooking potatoes in a spiced and often tomato-based gravy.
It is a common preparation in various cuisines, particularly in Indian cuisine, where it is known as “Aloo Curry”.
The spice powder infuses layers of flavor into this dish, making it a delicious choice for lunch or dinner. Let’s dive into the kitchen and start cooking Potato Curry.
Key Takeaways:
- Potato curry is globally cherished, known for its flavorful blend of potatoes and spices.
- This recipe suits both seasoned chefs and novice cooks, offering a delicious addition to your menu.
- Serve potato curry with rice, roti, paratha, or puri for a satisfying meal.
- The list of potato curry alternatives includes curries made by replacing boiled potatoes with chickpeas, cauliflower florets, paneer or Indian cottage cheese, mushroom slices, raw jackfruit etc.
The Ingredients
- Potatoes: 400 gm (cut into halves, boiled & peeled)
- Tomato: 100 gm (chopped)
- Onion: 50 gm (chopped)
- Ginger-garlic paste: 2 tbsp
- Cumin powder: ½ tbsp
- Roasted spice powder: 1 tbsp (coriander seeds + cumin seeds + dry red chili dry roasted & grounded)
- Kashmiri red chili powder: 1 tbsp
- Red chili powder: 1 tbsp
- Turmeric powder: 1 tbsp
- Green chilis: 3 pieces
- Coriander leaves: 5 gm
- Cumin seeds: ½ tbsp
- Mustard oil: 3 tbsp
- Salt to taste
How to Cook Potato Curry (Step by Step Images)?
1. Place a wok on the gas stove and heat it. Once the wok is hot, add 3 tbsp of mustard oil and allow it to heat up.
2. When the oil is hot, add cumin seeds. Sauté them until they emit a fragrant aroma, then add the chopped onions. Sauté the onions for 3 minutes.
3. Once the onions are sautéed, add the chopped tomatoes and sauté for an additional 2 minutes.
4. When the tomatoes have cooked down and lost their moisture, introduce the ginger-garlic paste. Stir until the raw smell evaporates.
5. Once the raw smell of the ginger-garlic paste is gone, incorporate turmeric powder, cumin powder, Kashmiri red chili powder, and regular red chili powder. Stir and thoroughly mix the spices.
6. To prevent the spices from burning, add a small amount of water. Stir continuously for 5 minutes, and then add just under 1 tbsp of salt. Mix well.
7. Add the boiled potatoes and stir them into the mixture. Afterward, pour in 1 cup of water and add the green chilis. Cover and let it simmer for 5 minutes.
8. Uncover the wok; the curry should be nearly done. Add the roasted spice powder and mix it in. Cover it once more.
9. Uncover the wok; the curry should be ready at this point. Add the chopped coriander leaves and turn off the gas. Allow the curry to rest for a few minutes.
10. Transfer Potato Curry into a bowl. Serve it with steamed white or brown rice, paratha, roti or chapati.
Recipe Card:
Potato Curry | Aloo Curry | Alur Torkari
Ingredients
- 400 grams Potato (cut into halves, boiled & peeled)
- 100 grams Tomato (chopped)
- 50 grams Onion (chopped)
- 2 tbsp Ginger garlic paste
- ½ tbsp Cumin powder
- 1 tbsp Roasted spice powder (coriander seeds + cumin seeds + dry red chili dry roasted & grounded)
- 1 tbsp Kashmiri red chili powder
- 1 tbsp Red chili powder
- 1 tbsp Turmeric powder
- 3 pieces Green chili
- 5 grams Coriander leaves
- ½ tbsp Cumin seed
- 3 tbsp Mustard oil
- Salt to taste
Instructions
- Place a wok on the gas stove and heat it. Once the wok is hot, add 3 tbsp of mustard oil and allow it to heat up.
- When the oil is hot, add cumin seeds. Sauté them until they emit a fragrant aroma, then add the chopped onions. Sauté the onions for 3 minutes.
- Once the onions are sautéed, add the chopped tomatoes and sauté for an additional 2 minutes.
- When the tomatoes have cooked down and lost their moisture, introduce the ginger-garlic paste. Stir until the raw smell evaporates.
- Once the raw smell of the ginger-garlic paste is gone, incorporate turmeric powder, cumin powder, Kashmiri red chili powder, and regular red chili powder. Stir and thoroughly mix the spices.
- To prevent the spices from burning, add a small amount of water. Stir continuously for 5 minutes, and then add just under 1 tbsp of salt. Mix well.
- Add the boiled potatoes and stir them into the mixture. Afterward, pour in 1 cup of water and add the green chilis. Cover and let it simmer for 5 minutes.
- Uncover the wok; the curry should be nearly done. Add the roasted spice powder and mix it in. Cover it once more.
- Uncover the wok; the curry should be ready at this point. Add the chopped coriander leaves and turn off the gas. Allow the curry to rest for a few minutes.
- Transfer Potato Curry into a bowl. Serve it with steamed white or brown rice, paratha, roti or chapati.
Video
Notes
- Boiling the potatoes to perfection is a crucial requirement to make this dish. They must be soft but not overcooked, or else they will turn mushy while cooking in the curry.
- Preferably use mustard oil to make this dish. Heat the oil nicely to remove the pungent or biter flavor and then add the spices.
- Grind whole spices after dry roasting them if you are using powdered spices. Use a traditional mortar and pestle. This will help release their essential oils and intensify the flavor. Ensure that you do not burn the spices.
- I Sauté the onions first until they are soft and translucent and then add the tomatoes to cook them until tender and without any moisture. This will add more flavor to the gravy and exaggerate the taste.
