ALOO CURRY (INDIAN POTATO CURRY RECIPE)
An easy vegan potato curry that tastes awesome with hot poori, an Indian bread.
Provided by Saima Zaidi
Categories Breakfast/Brunch
Number Of Ingredients 15
Steps:
- Boil the potatoes in an instant pot or stovetop pressure cooker until soft.
- Peel and quarter the potatoes. Take each quarter in your hand and press until it breaks into uneven chunks.
- Heat oil in a wok or karahi and add the mustard, cumin and nigella seeds.
- When the seeds splutter (30 seconds), add the powdered spices and ginger and garlic pastes. Saute for a minute. Add a few tablespoons of water if required.
- Add the potatoes and mix well.
- Add 2 cups water, curry leaves, green chilli, tamarind paste, sugar and salt. Cook uncovered for 10 minutes. Aloo curry is ready to be served with pooris.
Nutrition Facts : ServingSize 1 cup, Calories 204.4 kcal, Sugar 2.6 g, Sodium 608 mg, Fat 13.8 g, SaturatedFat 1 g, Carbohydrate 19.1 g, Fiber 2.8 g, Protein 1.9 g, UnsaturatedFat 12.2 g
ALOO CURRY (POTATO CURRY)
This is one of the tastiest dishes that my grandma makes ! She garnishes the same with fresh green corieander leaves.
Provided by Mini Ravindran
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Blend all the ingredients of puree to a smooth paste and keep aside.
- Heat oil in a non stick heavy base skillet and when medium hot put cloves.
- Now add all the spices and wait for 10 seconds.
- Add the puree and saute for 2-3 minutes till the raw smell is gone and oil appears on the sides of the skillet.
- Add 2 cups of water and the potatoes.
- Let it simmer for 15 minutes.
- Serve warm with rice, Indian roti, paratha etc.
Nutrition Facts : Calories 376.9, Fat 5.7, SaturatedFat 0.8, Sodium 29.6, Carbohydrate 75.3, Fiber 10.3, Sugar 8, Protein 9.3
POTATO CURRY (SUKHE ALOO)
Georgia O'Keeffe's cookbook collection included volumes covering cuisines from around the world, and the artist kept a variety of spices on hand to cook from these books. "Indian Cooking" by Savitri Chowdhary, first published in England in 1954, was one of her favorites. This recipe for potato curry, bright gold with turmeric, is from that book. Ms. O'Keeffe grew potatoes in her garden in Abiquiu, N.M.
Provided by Florence Fabricant
Categories curries
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a two-quart sauté pan, melt the butter and sauté the onion on medium-low until translucent, about 5 minutes. Stir in 2 tablespoons of the cilantro, the turmeric, chile powder and salt. Add the potatoes, stir and cook a few minutes to coat with the other ingredients. Reduce heat to low.
- Cover and cook about 20 minutes, until almost tender, stirring a few times and adding a little water, if needed, to prevent sticking. Add garam masala and lemon juice. Continue cooking, covered, another 5 to 10 minutes, until potatoes are tender. Remove from heat, transfer to a serving dish and shower with remaining cilantro.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 1 gram, Carbohydrate 24 grams, Fat 3 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 352 milligrams, Sugar 2 grams, TransFat 0 grams
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