Aloo Curry - Indian Potato Curry

 

Sa Wad Dee Ka 🙏 Hive Community ^^

 

Aloo curry or potato curry is very delicious, flavorful, and super easy to make. Aloo means potato in India, the Hindi language. My potato curry recipe is a simple one-pot meal perfect for weeknight dinners and one of many recipes that I always make in a hurry or rush after a tiring day’s work.

The way I cook potato curry is basically to start making a curry base by sautéing onions and tomatoes with ground spices first. Then add the potato cubes to the curry base and simmer until thick and creamy. This is a quick and tasty one-pot aloo curry. The recipe is also gluten-free and vegan.
 

 

I did serve this simple aloo curry beside with steamed rice and some roti that I made it a couple of days ago and just reheat it on the frying pan. My roti is perfect for scooping up or dipping it all in the curry.
 

 

This recipe is a homestyle Indian curry made without any cashews nuts or cream but I twist the recipe a bit by adding the coconut cream to get more creamy and of course, I have the leftover coconut cream and sit in my fridge for a while, better I used it before expiration. So many possible variations can add to this recipe and I definitely add more chili to heat this curry to another step of spiciness. This time I also add smoked paprika, chili flake, dried chili, and fresh chili to make it more nutritious and flavorful.
 

 

INGREDIENTS

 

• 500 Gram Potato
• 2 Large Onion
• 2 Large Tomato
• 1 Tablespoon Ginger
• 4 Cloves Garlic
• 2 Tablespoon Olive Oil
• 50 Gram Coconut Cream (Optional)
• 1 Tablespoon Tomato Puree
• 1 Tablespoon Five-Spice Powder
• 1 Tablespoon Caraway Seed
• 1 Tablespoon Chili Flake
• 1 Tablespoon Brown Sugar Cane
• 4 Siam Cardamom Pot
• 1 Tablespoon Cumin Seed
• 1 Tablespoon Black Pepper
• 1 Bay Leaf
• 3 Dried Chili
• 3 Fresh Red Chili
• 1 Teaspoon Nutmeg
• 1 Tablespoon Smoked Paprika
• 1 Tablespoon Turmeric
• 1 Tablespoon Masala
• 1 Tablespoon Himalayan Salt
• 1 Tablespoon Curry Powder
   

 

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INSTRUCTIONS

 

STEP 1

 

First rinsed and dried the vegetables before slicing and dicing. Then peeled all the vegetables. Once all vegetables are prepared. Then dice the potato, tomato, onion, garlic, and ginger into the equal squared cubes.
And I also grind some spices such as caraway seeds, Siam cardamom, cumin seed, and black pepper. Place those spices into a stone mortar and gently pound with a pestle until finely crushed.
 

 

STEP 2

 

Heat olive oil in a pan which is my personal preference is to use olive oil for this recipe and possibly substituted it with vegetable oil. Then quickly add the grind of caraway seed, coriander seed, black pepper, and Siam cardamom into the pan. Then whisk all the spices until the spices release the fragrance aroma.
 

 

STEP 3

 

Add finely chopped garlic, onion, and ginger. Then sauté for a few seconds and no need to brown the garlic. Whisk all the ingredients until losing their raw flavor and until they turn translucent.
 

 

STEP 4

 

Next, add chopped tomatoes and mix very well. This step takes about 2 minutes and sautés until the tomato turns a bit soft and mushy. If the tomato is hard, cover a pan and cook for a while.
 

 

STEP 5

 

When the tomatoes have softened well, then add potatoes and mix well so that all spices and herbs coat the potatoes well.
 

 

STEP 6

 

Add the bay leaf, dried chili., chili flake, brown sugar cane, nutmeg, smoked paprika, turmeric, masala, Himalayan salt, and curry powder.
 

 

Mix the spice powders very well and then add the tomato puree and mix them together.
 

 

Add about 2 cups of water and cover the pan with its lid and simmer on a low flame till the potatoes soften and become mushy.
 

 

Do check a couple of times when the tomatoes are simmering and stir occasionally to keep the curry away from burning.
 

 

Add the coconut cream into the curry which you can skip. As I said before, I do add it because I did have them.
 

 

Then simmer the curry for about 5 minutes by uncovering the lid. Taste the flavor and add more salt to adjust the flavor and Aloo curry is ready to be served with steamed rice and roti.
 

 

STEP 7

 

Before reheating the roti using a stove. Bring the roti out from the refrigerator and at room temperature so that it will be easier to reheat. Take a skillet and place it on a stove that is switched on to low or medium heat. Place one roti at a time and heat it for 30 seconds on 1 side before flipping it over to reheat the other side.
 

 

STEP 8

 

For this Aloo recipe is possible to adjust the consistency of the curry. For example, if I want to serve this potato curry with rice then I'll add a bit more water and let the curry be slightly thin. In case I did planning to have it with roti, then I add less water and make the curry consistency thicker.
 

 

After turning off the heat then add the coriander leaves and sliced chili just before serving to maintain the maximum taste, otherwise, the flavor is reduced if added while the heat is on.
 

 

It tastes so wonderful with freshly cooked steam jasmine rice. Aloo Curry is thick, flavorful, and creamy curry for weeknight family dinners. We just love it!
 

 

That's about my Aloo Curry which can be cooked in 30 minutes. Many thanks for reading the blog I hope you enjoy my recipe and be inspired to cook it someday.
 

 

Hope You Guys Have a Great Weekend!