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. 

Auria (Potato Curry - Dogri / Kashmiri Style)

          Dogri cuisine is still not come out in the open and is not made popular yet. But there are few really amazing dishes that one needs to try. Fortunately, I came across this very simple and an easy potato curry in one of the cookery shows and thought of giving it a try. 

          It is a very delectable dish where the potatoes are cooked in a yoghurt-mustard gravy. It has very few spices and is a no onion, garlic or ginger curry. You can have it with any type of rice like pulao, khichdi or Indian bread. So check out the step by step pictorial recipe to prepare it.

• 3 medium size potatoes, boiled & cubed
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder
• salt to taste
• 3 tbsp. mustard oil
• 1 tsp. fennel seeds
• 1 tbsp. mustard powder
• 1 cup yoghurt
• coriander leaves to garnish (opt)

          In a bowl, mix the yoghurt and the mustard powder. Keep aside for a few hours to ferment. (Traditionally it is fermented for 8-10 hours). Mix the potatoes with salt, turmeric powder and red chili powder.

          Heat oil in a pan and temper with the fennel seeds. Add the potatoes and fry till they are crisp and well browned.

          Take it off the fire and add the yoghurt. Give it a stir and bring it back to the fire. Cover and simmer on a medium flame for 2 minutes. 

          Switch off the flame and transfer to a serving dish. Garnish with coriander leaves and serve as a side dish with any form of rice or Indian bread.

                             Mix potatoes with salt, turmeric powder & red chili powder.

                               Heat oil & temper with fennel seeds. 

                               Add potatoes. 

                                Fry till they are crisp & well browned.

                        Take it off the fire & add yoghurt. Stir & bring it back to the fire. 

                                Cover & simmer on a medium flame for 2 minutes. 

                          Garnish with coriander leaves & serve with rice or Indian bread.

Aloo Ki Sabzi (Potato Curry)

          Potatoes in particular is an universal favourite veggie. So is potato curry in any form - dry or with gravy. Aloo ki sabzi is a very common Indian side dish that is prepared in almost every household. Each family or region has it's own recipe.

          Today I bring to you my version of a simple potato curry that is a perfect side dish with parathas, poori, pakwan, chapatis or rice. I added some sambar powder to enhance the flavour. They also can be relished with dosa, appam and idiyappam too. So check out the step by step pictorial recipe to prepare it.

• 2-3 medium size potatoes, boiled & slightly mashed
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tomato, chopped
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 2-3 green chilies, slit
• pinch of asafoetida
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. sambar powder
• 1 tbsp. coriander leaves

          Heat oil in a pan and temper with mustard seeds. after it stops spluttering add the green chilies, curry leaves and onions. Sauté till light brown.

          Then add the ginger-garlic paste and toss well. Add the tomatoes and turmeric powder. Cover and cook till it is mashed.

          Now add the potatoes, salt and sambar powder. Mix everything well and fry on a medium flame for 1-2 minutes.

          Add 1 cup water and cook, covered for 2-3 minutes. Garnish with coriander leaves and serve as a side dish with poori, pakwan, chapattis parathas or rice.

                     Heat oil & temper with mustard seeds. Add green chilies, curry leaves 
                     & onions. Sauté till light brown.

                                 Add ginger-garlic paste & toss well. 

                          Add tomatoes & turmeric powder. Cover & cook till it is mashed.

                       Add potatoes, salt & sambar powder. Mix well & fry for 1-2 minutes.

                                Add 1 cup water & cook, covered for 2-3 minutes. 

                                Garnish with coriander leaves.

                     Serve with poori, parathas, chapattis, pakwan or rice.