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Recipes

Curry Aloo (Potato Curry)

Curry Aloo (Potato Curry)
'Aloo' is the Hindi word for potato. Par-boiled potatoes soak up all the flavor of the rich and piquant curry paste. This dish is filling enough to be a meal on its own, but also makes a delicious side dish for any Indian meal.

Spices

Featured in this Recipe

Ingredients

Preparation Instructions:

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.

Helpful Hints

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.

Rating:
Based on 2 reviews

Customer Reviews

Donna

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.

Suzanne

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.