RECIPES

Curry Aloo Recipe Details

Curry Aloo Recipe Details

'Aloo' is the Hindi word for potato. Par-boiled potatoes soak up all the flavor of the rich and piquant curry paste. This dish is filling enough to be a meal on its own, but also makes a delicious side dish for any Indian meal.

Submitted by: Organic Pratha

SPICES

Featured in this Recipe

Ingredients

  • 4 russet potatoes, peeled and sliced in 1-inch chunks
  • ½ teaspoon Fennel Seeds
  • ½ teaspoon Cumin Seeds
  • 2 tablespoons ghee, unsalted butter, or coconut oi
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 large tomato, diced
  • 1-2 tablespoons Sweet Curry Powder
  • 1 heaping teaspoon New Mexican Red Chile Powder
  • 1 Bay Leaf
  • 1/2 cup potato water
  • salt to taste
  • garnish lemon wedge
  • garnish fresh cilantro


 

Preparation Instructions

Parboil potatoes in salted water, strain and set aside. Save ½ cup of potato water before straining.

Heat ghee or butter in a large skillet on medium heat, fry cumin and fennel seeds for a few minutes before adding onions, garlic, and a pinch of salt. Continue cooking onions while stirring regularly until they are translucent.

Add tomatoes, curry powder, and chile powder. Stir until combined, add bay leaf, cover pan, and simmer for 5-10 minutes.

Mash everything with a flat spoon or spatula until it is formed into somewhat of a paste. Add potatoes and leftover potato water, stir until curry paste and water have formed a nice consistency. Cover and simmer for another 5-10 minutes until potatoes are tender and can be pierced with a fork.