Potato Curry (Aloo Ki Sabzi)

 

            Potatoes in particular is an universal favorite veggie. So is potato curry in any form - dry or with gravy. This recipe is a very common Indian side dish that is prepared in almost every household. Each family or region has it's own recipe. Sometimes, It is made with a combination of other veggies. In whatever way it is prepared, it simply tastes awesome. We of course do not get tired of having it any time of the day. It is considered to be a hit with young and old alike.

           Today I bring to you my version of a simple potato curry that is a perfect side dish with steamed, rice or any Indian bread like parathas, poori, pakwan, chapatis. They also can be relished with dosa, appam and idiyappam too. 

          Instead of tomatoes, I added some amchur powder for a bit of a tang. I also made use of curry leaves. In that case, one can also use a tsp. of sambar powder to enhance the flavour. You can omit it if you wish. So check out the step by step pictorial recipe to prepare this great comfort food. 

• 2-3 potatoes, boiled & cubed
• 3 tbsp. oil
• 2 dry red chilies
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 onion, chopped
• 1-2 sprigs curry leaves
• 1 tbsp. ginger-garlic paste
• 1 tbsp. red chili powder
• 1/2tsp. turmeric powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. amchur powder
• salt to taste
• 1 tbsp. coriander leaves, chopped

          In a small bowl, mix together the ginger-garlic paste and all the dry spices (except salt) along with 1/4 cup water. Keep aside for later use. 

          Heat 1 tbsp. oil in a pan / kadai and sauté the boiled & cubed potatoes till light brown. Keep aside. 

          Heat remaining oil and temper with dry red chilies, mustard seeds and cumin seeds. Sauté till it stops spluttering.

          Now add the onion and curry leaves. Stir fry till light brown. Then add the spice paste and sauté till the oil separates. 

          Add the sautéed potatoes and salt. Mix everything well so that the potatoes are well coated with the masala. 

          Add 1 cup water and simmer, covered for 4-5 minutes or till the gravy comes to a perfect consistency. (Keep some gravy as it will thicken once it cools down).

          When done, switch off the flame and garnish with chopped coriander leaves. Serve with steamed rice, jeera rice or any type of Indian bread for a great comfort meal. 

                                 Boiled & cubed potatoes. 

                       In a small bowl, mix ginger-garlic paste & all the dry spices (except salt) 

                       along with 1/4 cup water. Keep aside for later use. 

                    Heat 1 tbsp. oil & sauté the boiled potatoes till light brown. Keep aside. 

                      Heat remaining oil & temper with dry red chilies, mustard seeds and

                      cumin seeds. Sauté till it stops spluttering.

                                Now add the onion and curry leaves. Stir fry till light brown. 

                                 Then add the spice paste and sauté till the oil separates. 

                           Add the sautéed potatoes & salt. Mix well so that the potatoes are 

                           well coated with the masala. 

                       Add 1 cup water & simmer, covered for 4-5 minutes or till the gravy 

                       comes to a perfect consistency.

                                 When done, garnish with chopped coriander leaves.

                       Serve with steamed rice, jeera rice or any type of Indian bread for a

                       great comfort meal.