potato curry

potato curry

potato curry

this one-pan easy potato curry can be served with rice/flatbreads and takes less than 30 minutes.

prep: 10 minutes
cook: 20 minutes
cuisine: southasian, pakistani
course: breakfast, dinner, curry
serves: 3-4


3 medium potatoes, sliced
1 red anaheim chili, chopped
3-5 curry leaves
1 tablespoon ghee
1 tablespoon red chili flakes
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon kashmiri red chili powder
1/2 teaspoon black pepper
1 teaspoon coriander powder
1 teaspoon garlic powder
1/2 teaspoon cumin powder
1/4 teaspoon cumin seeds
1/4 teaspoon carom seeds
pinch of nigella seeds
1 teaspoon salt, to taste
2-3 green chilies, minced
1 cup water
parsley, to garnish


In a pot, heat ghee with cumin seeds and carom seeds for 1 to 2 minutes over a low-medium flame. When the seeds start crackling, add curry leaves, sliced potatoes, red anaheim chili, red chili flakes, turmeric, paprika, kashmiri red chili powder, black pepper, coriander powder, garlic powder, cumin powder, nigella seeds, salt, minced green chilies, and water.

Cover with a lid and cook over a low flame for 15 to 20 minutes or until potatoes are tender.

Sprinkle chopped parsley and serve hot.
suitable: vegetarian, halal
keywords: potato curry, spicy potato curry, aalo curry, aalo salan
published: 10.07.2020

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