Aloo (Potato) Curry

Indian breakfast curry that goes with Puri or Masala Dosa

Serves: 4

Prep Time: 10 mins

Cooking Time: 35 mins

Source: https://indianambrosia.com/aloo-curry/

Ingredients:

• 2 medium potatoes

• ¼ cup cooking oil

• ½ teaspoon each mustard, cumin and nigella seeds

• 1 teaspoon each ginger and garlic pastes

• ½ teaspoon each red chilli and turmeric powders + 1 teaspoon coriander powder

• 5-6 curry leaves

• 1 green chilli

• 1 teaspoon tamarind paste

• 1 teaspoon each sugar and salt

Method:

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ALOO CURRY (INDIAN POTATO CURRY RECIPE)

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Jump to Recipe This aloo curry recipe is a simple vegan potato curry that's made quickly with a few choice ingredients. It tastes terrific with freshly made puri, a crisp and puffy Indian bread. Eat aloo puri for a hearty Indian breakfast or brunch! Looking for an easy potato curry to go with puri? Look no further, for here is the easiest, tastiest curry that pairs beautifully with those hot, freshly fried puris. What's more, it is vegan, so for all those looking for vegan curry recipes, this is the answer! Often on a lazy weekend morning, or any holiday for that matter, there's no having a quick eggs and toast breakfast in my house. We go all out and have a traditional, very indulgent breakfast of puri with potato curry, or puri with chana masala (chickpea curry), or stuffed parathas (another Indian bread). This is washed down with tall glasses of lassi (a sweet or savory drink made of chilled yogurt) for a delightful and very filling meal. Out of all the many, many versions of Indian potato recipes out there, this one's my firm favorite! INGREDIENTS USED IN THIS POTATO CURRY

• 2 medium potatoes

• ¼ cup cooking oil

• ½ teaspoon each mustard, cumin and nigella seeds

• 1 teaspoon each ginger and garlic pastes

• ½ teaspoon each red chilli and turmeric powders + 1 teaspoon coriander powder

• 5-6 curry leaves

• 1 green chilli

• 1 teaspoon tamarind paste

• 1 teaspoon each sugar and salt

Method:

1. Boil the potatoes and take off the skins. Cut them into quarters, then take each piece in your hand and smash it to get big, uneven chunks of potato. You can cut them into cubes also if you want.

2. Heat oil in a karahi or wok and add the mustard, cumin and nigella seeds.

3. When the seeds splutter, add the powdered spices followed by ginger and garlic pastes. Saute for 1 minute on medium heat. Add a few tablespoons of water if the mixture seems in danger of burning or sticking to the bottom of the wok.

4. Add potatoes and mix well so that the spices coat the potatoes.

5. Add 2 cups water, curry leaves, green chilli, tamarind paste, sugar and salt. Cook uncovered for 10-12 minutes or until the gravy thickens.