Potato Curry Recipe | Aloo Curry Recipe
Potato Curry is a spicy and flavourful gravy made with baby potatoes and coconut based masala. This recipe can be prepared by cooking potatoes and simmering it in a rich spice paste. It has a thick gravy with bold flavours and it goes very well with many dishes, also a good option for regular meals at home.
Servings2 people
Ingredients
- 10 small potato
- ¼ cup onion chopped
- ½ 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 ½ teaspoon pepper corns
- 1 teaspoon jeera
- 1 and ½ teaspoon fennel seeds
- ½ 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 2 minutes, 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 5-7 minutes 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 10 minutes.
- Once the raw smell completely leaves, add fried baby potatoes.
- Let the gravy cook for 5 minutes, garnish with coriander leaves and switch off. Enjoy Lahori Aloo with rice meal or flat bread!
Notes
- Cooking potatoes – I pressure cook the potatoes until soft and do not overcook as it may break while mixing.
- Frying Potatoes – I fry potatoes slightly before adding to gravy to hold shape and ads flavour.
- Grinding masala – I grind the masala slightly coarse so it gives good texture. Do not make it too smooth.
- Cooking gravy – I cook the masala until raw smell leaves for good taste.
- Water consistency – I adjust water based on how thick I want the gravy, you can adjust accordingly.
Nutrition Facts
Potato Curry Recipe | Aloo Curry Recipe
Amount Per Serving (100 g)
Calories 988
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Trans Fat 0.03g
Polyunsaturated Fat 4g
Monounsaturated Fat 5g
Sodium 91mg4%
Potassium 4977mg142%
Carbohydrates 201g67%
Fiber 29g121%
Sugar 13g14%
Protein 25g50%
Vitamin A 440IU9%
Vitamin C 221mg268%
Calcium 256mg26%
Iron 12mg67%
* Percent Daily Values are based on a 2000 calorie diet.
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