Go Back
+ servings
aloo curry recipe
Print Pin
4.36 from 17 votes

aloo curry recipe | potato curry recipe | aloo ki sabzi

easy aloo curry recipe | potato curry recipe | aloo ki sabzi
Course curry
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings
Author HEBBARS KITCHEN

Ingredients

  • 1 tbsp ghee / clarified butter
  • 1 tsp jeera / cumin
  • 2 pods cardamom / elachi
  • 1 bay leaf / tej patta
  • 1 inch cinnamon / dalchini
  • 3 cloves / lavang
  • ½ tsp fennel / saunf
  • pinch hing / asafoetida
  • ¼ tsp turmeric / haldi
  • ½ tsp kashmiri red chilli powder / lal mirch powder
  • 1 tsp coriander powder
  • 1 tsp + 1 tsp kasuri methi / dry fenugreek leaves
  • 3 to mato finely chopped
  • 1 tsp ginger paste
  • 4 potato / aloo boiled & cubed
  • 1 tsp salt
  • 1 cup water
  • 2 tbsp coriander leaves finely chopped
  • ½ lemon

Instructions

  • firstly, in a large kadai heat 1 tbsp ghee and saute 1 tsp jeera, 1 bay leaf, 2 pods cardamom, 1 inch cinnamon, 3 cloves, ½ tsp fennel and pinch hing.
  • also keeping the flame on low add ¼ tsp turmeric, ½ tsp chilli powder, 1 tsp coriander powder and 1 tsp kasuri methi.
  • now add 1 tsp ginger paste and saute well.
  • additionally, add 3 tomato and saute till the oil releases from tomato.
  • further, add 4 boiled and cubed potato and 1 tsp salt.
  • saute for a minute, making sure the spices are coated well.
  • now add a cup water and adjust consistency.
  • cover and boil for 5 more minutes or till potatoes absorb spices.
  • mash few potatoes adjusting the texture of curry.
  • further, add 2 tbsp coriander leaves, squeeze ½ lemon and 1 tsp crushed kasuri methi.
  • finally, serve aloo curry with poori, roti or chapathi.