Aloo Curry Indian Potato Curry Food

ALOO CURRY (INDIAN POTATO CURRY RECIPE)

Steps:

• Boil the potatoes in an instant pot or stovetop pressure cooker until soft.
• Peel and quarter the potatoes. Take each quarter in your hand and press until it breaks into uneven chunks.
• Heat oil in a wok or karahi and add the mustard, cumin and nigella seeds.
• When the seeds splutter (30 seconds), add the powdered spices and ginger and garlic pastes. Saute for a minute. Add a few tablespoons of water if required.
• Add the potatoes and mix well.
• Add 2 cups water, curry leaves, green chilli, tamarind paste, sugar and salt. Cook uncovered for 10 minutes. Aloo curry is ready to be served with pooris.

POTATO CURRY RECIPE | ALOO CURRY | POTATO GRAVY FOR CHAPATHI

Steps:

• Firstly, in a wok, add oil and heat it.
• Into it, add chopped onions and saute for few seconds.
• Add slit green chillies and cook until the onions turn soft and translucent.
• Add salt, red chilli powder, turmeric powder, ginger garlic paste, mix up well and cook until the masala leaves oil at the sides.
• Add diced potatoes, mix up well and cook for few minutes.
• Add curry leaves, mix well and cook for few seconds.
• Add chopped tomatoes, mix and cook until the tomatoes turn soft and pulpy.
• Add water into the curry, mix well.
• Adjust salt if required.
• Add chopped coriander leaves, mix and cook until the potatoes turn soft and tender.
• Check to see whether the aloo has turned soft.
• Once it has turned soft, switch off the flame.
• Serve hot with rice, roti or chapathi.
• Watch the video procedure above.

ALOO CURRY (POTATO CURRY)

Steps:

• Blend all the ingredients of puree to a smooth paste and keep aside.
• Heat oil in a non stick heavy base skillet and when medium hot put cloves.
• Now add all the spices and wait for 10 seconds.
• Add the puree and saute for 2-3 minutes till the raw smell is gone and oil appears on the sides of the skillet.
• Add 2 cups of water and the potatoes.
• Let it simmer for 15 minutes.
• Serve warm with rice, Indian roti, paratha etc.

MURGHI AUR ALOO ( CHICKEN AND POTATO CURRY)

Steps:

• Mash the salt with the ginger and garlic to make a pulp.
• Grind the cumin seeds, red chillies, cardamom seeds, cloves, cinnamon sticks and peppercorn together to make a powder.
• Grind the poppy seeds and the cashew nuts together. Mix all of the ground ingredients with the 4 tbsp of cold water, to make a paste.
• In a heavy pot melt the butter over low heat,.
• and cook the ginger/garlic pulp for 3 mins stirring all the time.
• Add the spice paste and cook for 3 mins, stir.
• Add the chicken and cook till it changes colour 6 minutes.
• Add the coriander leaves,green chillie, and turmeric. Stir-fry for 3 miins.
• Add the water, bring to the boil, add the saffron, cover the pot and simmer for 15 minutes.
• Add the potatoes and cook till tender 20 minutes.
• Stir the cream and lemon juice into the pot and cook uncovered for 5 minutes.
• Garnish with the eggs.
• serve with plain boiled rice and a vegetable curry to make this a meal to remember.

POTATO CURRY (SUKHE ALOO)

Steps:

• In a two-quart sauté pan, melt the butter and sauté the onion on medium-low until translucent, about 5 minutes. Stir in 2 tablespoons of the cilantro, the turmeric, chile powder and salt. Add the potatoes, stir and cook a few minutes to coat with the other ingredients. Reduce heat to low.
• Cover and cook about 20 minutes, until almost tender, stirring a few times and adding a little water, if needed, to prevent sticking. Add garam masala and lemon juice. Continue cooking, covered, another 5 to 10 minutes, until potatoes are tender. Remove from heat, transfer to a serving dish and shower with remaining cilantro.