Potato Curry is a spicy, baby potato gravy made by simmering baby potato with spices & coconut based saucy mix. Potato Curry is flavorful and goes well with roti, paratha and rice meal. Potato Curry is a must try at home for its taste and easiness to make.

Potato Curry Recipe with step by step pictures. I love trying new recipes with baby potatoes. and this one is my recent addition.

You can make it gravy kind or a dry curry as well. I made it semi dry as I planned to serve it with jeera rice too.

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2 Potato Curry | Aloo Curry

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Potato Curry | Aloo Curry

Prep Time10

Cook Time20

Total Time30

Servings2 people

AuthorSharmilee J

Ingredients

10 nos small potato
1/4 cup onion chopped
1/2 cup tomato puree
2 teaspoon coriander leaves finely chopped
salt to taste

To grind to a paste:

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

To temper:

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

Instructions

Get ready with all the ingredients to grind. Transfer to a mixer jar and grind it to a slightly coarse paste along with little water.
Pressure cook baby potatoes for 3 whistles, peel off the skin then cut into half.
Heat oil in a pan fry the baby potatoes for 2mins, remove and set aside.
Add baby leaf, ginger garlic paste fry for a minute. Then add onions.
Sauté until transparent, then add the masala paste, cook for 5-7mins or until the raw small leaves.
Add tomato puree, mix well and cook for few more mins.
Add water and let the gravy boil for 10mins.
Once the raw smell completely leaves, add fried baby potatoes.
Let the gravy cook for 5 mins, garnish with coriander leaves and switch off. Enjoy Lahori Aloo with rice meal or flat bread!

Notes

If you don't want to use poppy seeds just skip it.

Nutrition Facts

Potato Curry | Aloo Curry

Amount Per Serving (100 g)

Calories 175 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g19%

Trans Fat 0.03g

Polyunsaturated Fat 3g

Monounsaturated Fat 5g

Sodium 28mg1%

Potassium 504mg14%

Carbohydrates 16g5%

Fiber 6g25%

Sugar 5g6%

Protein 3g6%

Vitamin A 419IU8%

Vitamin C 12mg15%

Calcium 129mg13%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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Potato Curry Recipe Step by Step

Get ready with all the ingredients to grind.Transfer to a mixer jar and grind it to a slightly coarse paste along with little water.
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Pressure cook baby potatoes for 3 whistles, peel off the skin then cut into half.Heat oil in a pan fry the baby potatoes for 2mins, remove and set aside.Add baby leaf, ginger garlic paste fry for a minute.Then add onions.
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Add required salt, saute until transparent, then add the masala paste, cook for 5-7 mins or until the raw small leaves.
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Add tomato puree, mix well and cook for few more mins.Add water and let the gravy boil for 10mins.
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Once the raw smell completely leaves, add fried baby potatoes.Let the gravy cook for 5 mins, garnish with coriander leaves and switch off.
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