Curry Aloo (Potato Curry)
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Parboil potatoes in salted water, strain and set aside. Save ½ cup of potato water before straining.
Heat ghee or butter in a large skillet on medium heat, fry cumin and fennel seeds for a few minutes before adding onions, garlic, and a pinch of salt. Continue cooking onions while stirring regularly until they are translucent.
Add tomatoes, curry powder, and chile powder. Stir until combined, add bay leaf, cover pan, and simmer for 5-10 minutes.
Mash everything with a flat spoon or spatula until it is formed into somewhat of a paste. Add potatoes and leftover potato water, stir until curry paste and water have formed a nice consistency. Cover and simmer for another 5-10 minutes until potatoes are tender and can be pierced with a fork.
More About This Recipe
This is a versatile recipe and the spices can be modified. Try adding whole mustard seeds or charnushka seeds to the first step. To thicken the liquid/sauce, try mashing a potato chunk into a paste agains the side of the pan. For an even richer sauce, try adding heavy cream or yogurt to the dish when you simmer the potatoes.
If you enjoyed this recipe, check out more curry recipes here.
I wish this recipe was more specific in the amount of potato needed. You could give the amount of potato in cups or, better yet, by weight. I used three russets because they were large, but still had way too much potato. It needs either much less potato or much more tomato and seasoning.
Very flavorful, but I think I might have bought 4 potatoes that were too large for the amount of sauce this recipe makes. Way too much potato to sauce ratio. I wish this recipe had provided potato amount by weight or volume, rather than by quantity of four.
This is a delicious dish, I didn’t have any New Mexico Chile powder so I used cayenne – about 1/2 tsp. It was sufficiently spicy. If you don’t like hot food I’d take the cayenne down. I did add some half & half, too. Very flavorful.