Potato Curry is a spicy and flavourful gravy made with child potatoes and coconut primarily based masala. This recipe could be ready by cooking potatoes and simmering it in a wealthy spice paste. It has a thick gravy with daring flavours and it goes very nicely with many dishes, additionally an excellent possibility for normal meals at house.

That is good for lunch or dinner, it pairs nicely with roti, paratha or rice varieties and its easy to make and it doesn’t take a lot time additionally in kitchen. You may make this once you need one thing spicy, filling and it provides good consolation with meals. Additionally it is straightforward to arrange on busy days.

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About Potato Curry

Potato curry, additionally known as aloo curry is a typical dish made in lots of Indian properties and is ready in several methods in areas made with totally different components. This model makes use of coconut and entire spices and it provides a wealthy and deep flavour. It’s easy recipe with good flavours.

The feel of this curry is thick and little coarse as a result of floor masala used. Child potatoes soak up the flavours nicely and it turns into comfortable inside after cooking. The gravy has a mixture of spicy and gentle candy style from coconut and spices. It’s filling and goes nicely with many dishes.

There are a lot of variations you may strive on this curry and you may change primarily based in your liking. You may make it dry or with extra gravy as per your want at house. You can even skip few spices or alter spice degree and this recipe you may change simply. It’s versatile and simple to strive.

I often make this curry when I’ve child potatoes at house. It doesn’t want many steps to arrange and tastes good with roti or sizzling rice and feels comforting. You may make it gravy type or a dry curry as nicely. I made it semi dry as I deliberate to serve it with jeera rice too.

Potato Curry Substances

• Child potatoes – Used child potatoes for this recipe and it cooks nicely and absorbs flavours. You additionally use common potatoes minimize into items.
• Onion – Onion is added for base and it provides gentle sweetness to the curry. It additionally assist in constructing the flavour.
• Tomato puree – Tomato puree provides tangy style and it types the bottom for gravy. 
• Coriander leaves – Coriander leaves for garnish and it provides recent taste on the finish. It additionally add little coloration to the curry.
• Salt – Salt is added for style so alter primarily based in your want and style. Add little and test earlier than including extra.
• Coconut – Grated coconut is used for grinding and it provides thickness and gentle sweetness. You should utilize coconut paste additionally when you’ve got.
• Poppy seeds – Poppy seeds provides little thickness and nutty flavour to the masala. You’ll be able to skip if it isn’t out there at house.
• Coriander seeds – Coriander seeds add taste and depth to the masala and it enhance the style.
• Kashmiri crimson chillies – I used kashmiri chillies and it provides coloration and gentle spice. It additionally make the curry look good.
• Pepper corns – Pepper provides warmth and robust taste to the curry. It provides a slight spicy style.
• Jeera – Jeera provides aroma and it additionally assist in digestion. 
• Fennel seeds – Add little sweetness and taste to the curry. It balances the spice style.
• Cinnamon – Cinnamon provides heat taste and it enhance the general style. It provides a light spice notice.
• Mace – Mace provides a light aroma and it improve total style of the curry. It’s utilized in small quantity.
• Oil – Oil is used for tempering and cooking and it assist in frying spices nicely. 
• Ginger garlic paste – Provides robust taste and aroma to the curry. It provides an excellent base style.
• Bay leaf – Bay leaf provides a refined flavour to the curry and it add aroma whereas cooking.

Comparable Recipes

• Mashed Potatoes
• Potato Roast
• Potato Fry
• Jacket Potatoes
• Potato. Rice

The best way to make Potato Curry Step by Step

1.Prepare with all of the components to grind. Switch to a mixer jar and grind it to a barely coarse paste together with little water.

2.Stress cook dinner child potatoes for 3 whistles, peel off the pores and skin then minimize into half.Warmth oil in a pan fry the newborn potatoes for two minutes, take away and put aside. Add child leaf, ginger garlic paste fry for a minute. Then add onions.

3.Add required salt, saute till clear, then add the masala paste, cook dinner for 5-7 minutes or till the uncooked small leaves.

4.Add tomato puree, combine nicely and cook dinner for few extra minutes. Add water and let the gravy boil for 10 minutes.

5.As soon as the uncooked odor fully leaves, add fried child potatoes. Let the gravy cook dinner for five minutes, garnish with coriander leaves and change off.

Serve sizzling with phulkas!

Skilled Suggestions

• Cooking potatoes – I strain cook dinner the potatoes till comfortable and don’t overcook as it might break whereas mixing.
• Frying Potatoes – I fry potatoes barely earlier than including to gravy to carry form and adverts flavour.
• Grinding masala – I grind the masala barely coarse so it provides good texture. Don’t make it too easy.
• Cooking gravy – I cook dinner the masala till uncooked odor leaves for good style.
• Water consistency – I alter water primarily based on how thick I need the gravy, you may alter accordingly.

Serving and Storage

Serve this sizzling with roti and paratha or rice for greatest style. It goes nicely with easy meals and feels filling. Retailer leftover in fridge and use inside a day for higher style. Whereas reheating add little water and warmth once more so it doesn’t change into too thick.

FAQS

1.Can I skip poppy seeds?

Sure you may skip poppy seeds. It is going to nonetheless style good with out it.

2.Can I exploit large potatoes?

Sure you need to use common potatoes minimize into items. It really works nicely.

3.Why gravy is simply too thick?

It might be on account of much less water added. Add little water and alter.

4.Can I make this much less spicy?

Sure you may cut back chillies and pepper. Alter as per your style.

5.Can I make it upfront?

Sure you may make earlier and reheat earlier than serving. It tastes good after resting additionally.

If in case you have any extra questions on this Potato Curry Recipe do mail me at sharmispassions@gmail.com. As well as, observe me on Instagram, Fb, Pinterest ,Youtube and Twitter .

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Potato Curry Recipe | Aloo Curry Recipe

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Potato Curry is a spicy and flavourful gravy made with child potatoes and coconut primarily based masala. This recipe could be ready by cooking potatoes and simmering it in a wealthy spice paste. It has a thick gravy with daring flavours and it goes very nicely with many dishes, additionally an excellent possibility for normal meals at house.

Course dinner, Lunch, Facet Dish

Delicacies Indian

Key phrase Aloo Recipes, curry, curry recipes, Gravy, gravy recipes, Potato, Potato Recipes, roti sidedish, Facet Dish

Prep Time 10 minutes minutes

Cook dinner Time 20 minutes minutes

Whole Time 30 minutes minutes

Servings 2 individuals

Energy 988kcal

Writer Sharmilee J

Substances

• 10 small potato
• ¼ cup onion chopped
• ½ cup tomato puree
• 2 teaspoon coriander leaves finely chopped
• salt to style

To grind to a paste:

• 3 tablespoon coconut grated
• 2 teaspoon poppy seeds
• 1 tablespoon coriander seeds
• 2 nos kashmiri crimson chillies
• 1 and ½ teaspoon pepper corns
• 1 teaspoon jeera
• 1 and ½ teaspoon fennel seeds
• ½ inch cinnamon stick
• 1 no mace

To mood:

• 1 tablespoon oil
• 1 teaspoon ginger garlic paste
• 1 no bay leaf

Directions

• Prepare with all of the components to grind. Switch to a mixer jar and grind it to a barely coarse paste together with little water.
• Stress cook dinner child potatoes for 3 whistles, peel off the pores and skin then minimize into half.
• Warmth oil in a pan fry the newborn potatoes for two minutes, take away and put aside.
• Add child leaf, ginger garlic paste fry for a minute. Then add onions.
• Sauté till clear, then add the masala paste, cook dinner for 5-7 minutes or till the uncooked small leaves.
• Add tomato puree, combine nicely and cook dinner for few extra minutes.
• Add water and let the gravy boil for 10 minutes.
• As soon as the uncooked odor fully leaves, add fried child potatoes.
• Let the gravy cook dinner for five minutes, garnish with coriander leaves and change off. Get pleasure from Lahori Aloo with rice meal or flat bread!

Notes

• Cooking potatoes – I strain cook dinner the potatoes till comfortable and don’t overcook as it might break whereas mixing.
• Frying Potatoes – I fry potatoes barely earlier than including to gravy to carry form and adverts flavour.
• Grinding masala – I grind the masala barely coarse so it provides good texture. Don’t make it too easy.
• Cooking gravy – I cook dinner the masala till uncooked odor leaves for good style.
• Water consistency – I alter water primarily based on how thick I need the gravy, you may alter accordingly.

Vitamin

Serving: 100g | Energy: 988kcal | Carbohydrates: 201g | Protein: 25g | Fats: 13g | Saturated Fats: 3g | Polyunsaturated Fats: 4g | Monounsaturated Fats: 5g | Trans Fats: 0.03g | Sodium: 91mg | Potassium: 4977mg | Fiber: 29g | Sugar: 13g | Vitamin A: 440IU | Vitamin C: 221mg | Calcium: 256mg | Iron: 12mg

The submit Potato Curry Recipe | Aloo Curry Recipe appeared first on Sharmis Passions.