Warm, richly spiced, and built for a satisfying meal, aloo curry recipe | potato curry recipe | aloo ki sabzi is a vegetarian Indian curry made with ghee / clarified butter, jeera / cumin, and pods cardamom / elachi in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
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.
