Aloo masala (Potato Curry)
This aloo masala (potato curry) is a delicious spicy and aromatic curry that is traditionally enjoyed for brunch.
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 potatoes
- 4 tomatoes
- ¼ cup cooking oil
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp carom seeds
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 whole red dried chilies
- 2 tsp amchur powder
- 1 tsp turmeric
- 1 tsp red chili powder
- 1 tsp salt
- 1 cup water
- 10 curry leaves
- ¼ cup chopped cilantro
Instructions
- 1
Boil the potatoes till they are cooked through (Knife slides in easily).
- 2
Cool them enough to peel them and then loosely break them into clumps with your hands.
- 3
Quarter the tomatoes and cook them with a little water till they are soft, then mash them to get a thick puree and set them aside for later.
- 4
Heat the oil and add the ginger and garlic and saute for about 30 seconds.
- 5
Add the cumin and carom seeds and saute them for about 30 seconds.
- 6
Add the potatoes and saute them for 1 minute.
- 7
Add the tomato puree, the salt, red chili powder, turmeric powder and coriander powder along with 1 cup of water and mix well together. Cover and cook on medium heat for 15 minutes (SEE NOTES)
- 8
Uncover, mash the potatoes a bit (you want some whole pieces of potato and some mashed)
- 9
Add the curry leaves, the whole dried red chilies and the amchur powder, cover and simmer for another 5-10 minutes (depending on your stove and how much water you have left.
- 10
Garnish with cilantro and serve.