aloo curry recipe | potato curry recipe | aloo ki sabzi
easy aloo curry recipe | potato curry recipe | aloo ki sabzi
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tbsp ghee / clarified butter
- 1 tsp jeera / cumin
- 2 pods cardamom / elachi
- 1 bay leaf / tej patta
- 1 inch cinnamon / dalchini
- 3 cloves / lavang
- ½ tsp fennel / saunf
- pinch hing / asafoetida
- ¼ tsp turmeric / haldi
- ½ tsp kashmiri red chilli powder / lal mirch powder
- 1 tsp coriander powder
- 1 tsp + 1 tsp kasuri methi / dry fenugreek leaves
- 3 to mato (finely chopped)
- 1 tsp ginger paste
- 4 potato / aloo (boiled & cubed)
- 1 tsp salt
- 1 cup water
- 2 tbsp coriander leaves (finely chopped)
- ½ lemon
Instructions
- 1
firstly, in a large kadai heat 1 tbsp ghee and saute 1 tsp jeera, 1 bay leaf, 2 pods cardamom, 1 inch cinnamon, 3 cloves, ½ tsp fennel and pinch hing.
- 2
also keeping the flame on low add ¼ tsp turmeric, ½ tsp chilli powder, 1 tsp coriander powder and 1 tsp kasuri methi.
- 3
now add 1 tsp ginger paste and saute well.
- 4
additionally, add 3 tomato and saute till the oil releases from tomato.
- 5
further, add 4 boiled and cubed potato and 1 tsp salt.
- 6
saute for a minute, making sure the spices are coated well.
- 7
now add a cup water and adjust consistency.
- 8
cover and boil for 5 more minutes or till potatoes absorb spices.
- 9
mash few potatoes adjusting the texture of curry.
- 10
further, add 2 tbsp coriander leaves, squeeze ½ lemon and 1 tsp crushed kasuri methi.
- 11
finally, serve aloo curry with poori, roti or chapathi.