Aloo curry or potato curry is a no brainer. No surprises here. Just a good old potato masala. This is my go-to recipe when I am lazy. Sometimes you are just too tired to cook dinner. This is a versatile curry. Most amateur cooks, bachelors can cook it. It is also great, when you are on a tight budget. It is much healthier than a takeaway.
Kids love it. Cooks fast. It is a great with most recipes bread or rice. What more do you need on a weeknight. There are many variations to it. You may add onions or market based tomato paste if you do not have fresh tomatoes. Make a no onion no garlic recipe by omitting garlic in the below recipe. Add peas if you want so some soya nuggets as a variation.
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Equipment
- Blender
- Deep saucepan/ pot
- Chopper
Ingredients
- Oil
- Ginger-garlic
- Tomato puree
- curry powder
- Red chilli powder / paprika
- Potatoes (boiled)
- water
- Salt as per taste
- Cilantro /coriander for garnish optional
How to make potato curry?
1. Heat oil in a pan and Add ginger and garlic to it. Let it cook for few minutes.
2. Add fresh tomato puree when ginger-garlic is nicely toasted.
4. Add curry powder and red chilli powder.
5. If you do not have curry powder, you may use a mix of turmeric powder, coriander powder and garam masala. Keep stirring until the spices are mixed well.
6. Add water. Let it come to a boil.
7. Now, add boiled potatoes to it.Allow it to come to bowl and let it simmer for 15 minutes. Garnish with chopped cilantro optionally.
- Serve hot with bread or rice.
Variations
- There are no surprises here. Just boil some potatoes while you unwind. Add to the gravy. Serve hot with roti or rice.
- You can also cook them raw but that takes longer. Best to pressure cook when you are using raw ones.
- You may also steam, earlier in the day.
- South Indian style: You can add fenugreek seeds, mustard seeds. Add curry leaves generously and asafoetida or heeng . If you cook it longer or reduce water, you can make the dry curry or aloo sabzi. If you do choose to add heeng once tempering splutters. The curry will not be gluten-free.
- You may add a spoonful of besan/chickpea powder to this curry or lentil flour. This variation is more protein rich. Gives it a great base. Chickpea flour gives it a great taste.
- You can also add 2 spoons of yogurt if vegetarian or nut paste/ coconut milk if vegan. This gives it a great texture.
You can enjoy this curry, with rice or roti. It is easy, tastes great ,although it has minimal ingredients. Easy when you are stuck with less ingredients at home too.
Substitution
You can make the curry with any kind of potato - yukon, purple, russet or even new potatoes. You can also use sweet potatoes for this curry. However, adjust spices to suit your palate as sweet potatoes are sweeter. Also, cooking time varies with the variety of potato/ sweet potato.
Storage
You can store this curry in an air tight jar in refrigerator for 1-2 days.
Related recipes
Here are some great curry recipes similar to the above recipe.
Vegan potato curry | potato curry recipe
Equipment
- deep pan
- Blender
Ingredients
- 3 tablespoon oil
- 1 tablespoon ginger chopped
- 1 tbsp. garlic chopped
- 2-3 medium tomatoes pureed
- 3 large potatoes boiled,peeled and cubed
- 2 cups water
Spices
- ½ tablespoon red chilli powder or as per taste
- ½ tablespoon curry powder
- Salt as per taste
Garnish:
- 2 tablespoon fresh coriander or cilantro,chopped
Instructions
- Heat oil in a pan and Add ginger and garlic to it.
- Add fresh tomato puree with little salt when ginger-garlic is nicely toasted.
- Cook the tomato puree for around 5 minutes.
- Add your curry powder, red chilli powder. Keep stirring until the spices are mixed well.
- Keep cooking until the oil oozes out .
- Add water. Let it come to a boil.Add salt as per taste
- Now, add the boiled potato pieces to it and let it simmer for 15 minutes. Garnish with chopped coriander.
- Serve hot with bread or rice.
Notes
FAQs
Add a dairy cream, nut butter, yogurt or lime juice.
Basic potato curry is made with onions, tomatoes, potato and herbs.
Please share your inputs..