Aloo Curry
Dive into the heartwarming flavors of homemade *Aloo Curry*, a comforting, potato-based Indian dish that’s bursting with aromatic spices and rich textures. Featuring tender potatoes simmered in a flavorful blend of mustard seeds, cumin, turmeric, and garam masala, this easy-to-make curry is enriched by the tang of ripe tomatoes and the subtle heat of green chili. Quick to prepare in under 45 minutes, it’s a versatile vegetarian recipe perfect for pairing with steamed rice or warm roti. Garnished with fresh cilantro for a vibrant finish, this wholesome dish is a must-try for fans of Indian cuisine looking to enjoy a hearty meal packed with bold, authentic flavors. Keywords: aloo curry recipe, Indian potato curry, homemade aloo curry, vegetarian curry recipes.
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Recipe Information
Ingredients
- 4 medium Potatoes
- 1 large Onion
- 2 medium Tomatoes
- 2 teaspoons Ginger-garlic paste
- 1 small Green chili
- 3 tablespoons Vegetable oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 1.5 cups Water
- 2 tablespoons Fresh cilantro
Instructions
Peel and dice the potatoes into 1-inch cubes. Finely chop the onion, tomatoes, and green chili.
Heat the vegetable oil in a large saucepan over medium heat. Once hot, add the mustard seeds and cumin seeds. Let them splutter for about 30 seconds.
Add the chopped onion to the pan and sauté for 4-5 minutes until the onions turn golden brown.
Stir in the ginger-garlic paste and green chili. Cook for another 1-2 minutes until the raw smell disappears.
Add the chopped tomatoes to the pan. Cook for 5-7 minutes until the tomatoes are soft and oil starts to separate from the mixture.
Stir in the turmeric powder, red chili powder, coriander powder, and salt. Mix well to combine all the spices.
Add the diced potatoes to the pan and mix to coat the potatoes with the masala mixture.
Pour in the water, stir well, and bring the mixture to a boil.
Reduce the heat to low, cover the pan, and simmer for about 15-20 minutes or until the potatoes are tender.
Sprinkle garam masala and fresh cilantro over the curry. Stir once more to combine flavors.
Serve hot, garnished with extra cilantro if desired, alongside rice or roti.
Nutrition Facts
Calories |
1296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2493 mg | 108% | |
| Total Carbohydrate | 211.5 g | 77% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 26.7 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 306 mg | 24% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 5518 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
