easy aloo curry recipe | potato curry recipe | aloo ki sabzi
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Yield: 4 Servings
- Category: curry
- Cuisine: Indian
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
Method
- 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.
- also keeping the flame on low add ¼ tsp turmeric, ½ tsp chilli powder, 1 tsp coriander powder and 1 tsp kasuri methi.
- now add 1 tsp ginger paste and saute well.
- additionally, add 3 tomato and saute till the oil releases from tomato.
- further, add 4 boiled and cubed potato and 1 tsp salt.
- saute for a minute, making sure the spices are coated well.
- now add a cup water and adjust consistency.
- cover and boil for 5 more minutes or till potatoes absorb spices.
- mash few potatoes adjusting the texture of curry.
- further, add 2 tbsp coriander leaves, squeeze ½ lemon and 1 tsp crushed kasuri methi.
- finally, serve aloo curry with poori, roti or chapathi.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.