Aloo Curry (Indian Potato Curry Recipe)
An easy vegan potato curry that tastes awesome with hot poori, an Indian bread.
Servings 4 cups
Calories 204.4kcal
Ingredients
- 2 medium potatoes
- ¼ cup cooking oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ½ teaspoon nigella seeds
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- ½ teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 5-6 curry leaves
- 1 green chilli
- 1 teaspoon tamarind paste
- 1 teaspoon sugar
- 1 teaspoon salt
Instructions
- Boil the potatoes in an instant pot or stovetop pressure cooker until soft.
- Peel and quarter the potatoes. Take each quarter in your hand and press until it breaks into uneven chunks.
- Heat oil in a wok or karahi and add the mustard, cumin and nigella seeds.
- When the seeds splutter (30 seconds), add the powdered spices and ginger and garlic pastes. Saute for a minute. Add a few tablespoons of water if required.
- Add the potatoes and mix well.
- Add 2 cups water, curry leaves, green chilli, tamarind paste, sugar and salt. Cook uncovered for 10 minutes. Aloo curry is ready to be served with pooris.
Notes
- Nigella seeds are also known as onion seeds or kalonji. They are black in colour and have a distinctive smell and taste.
- Substitute tamarind paste with mango powder or amchur if you want.
- Substitute curry leaves with cilantro if you can't get hold of the former.
Nutrition
Serving: 1cup | Calories: 204.4kcal | Carbohydrates: 19.1g | Protein: 1.9g | Fat: 13.8g | Saturated Fat: 1g | Polyunsaturated Fat: 12.2g | Sodium: 608mg | Fiber: 2.8g | Sugar: 2.6g