Aloo Curry Recipe

Time and servings

Prep time	10 min
Cook time	20 min
Total time	30 min
Serves	4 servings

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Ingredients

• 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

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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.

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Step-by-step

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Video

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Notes

• firstly, to reduce calories replace ghee with oil.
• also add peas along with boiled potato to make aloo matar masala recipe.
• additionally, adding onions is optional, however, adds on to the flavour.
• finally, aloo curry recipe tastes great when prepared slightly watery.