Aloo curry is a simple potato and tomato-based thin curry dish which is primarily prepared without onions and garlic. Typically, this type of aloo sabzi or aloo tamatar (potato & tomato) curry is prepared in marriages (shaadi’s) and even in gurudwara langar. The recipe is a perfect curry recipe to delight in with chapati or roti’s, specifically throughout vrat or fasting season.

Potato-based curries are the most common fundamental curry prepared in lots of Indian homes. Potato curries can be had for lunch, supper or dinner along with roti or rice. This curry is one of the most common curries you will find in India as it is delicious and easy to make. There are many versions of curries prepared with aloo or potato which generally varies with the active ingredients added to it or the way it is prepared. The curry can likewise change depending on the consistency (thick or thin) of the gravy. One such dish is aloo ki sabzi or simple potato curry dish which is mainly prepared with a tomato-based sauce and dried fenugreek leaves tempering. Additionally, the recipe does not need onions and garlic, and thus fewer ingredients are used, which ultimately makes it extremely simple to prepare. Hence this dish can be termed as no onion no garlic recipe, and for this reason, it is typically cooked for the marital relationship feast or perhaps in temples and gurudwaras.

While the dish is incredibly basic, there are some recommendations that you should take into account when preparing to make aloo curry or Potato curry. To start with, the potatoes should be cooked in the pressure cooker (wait for at least 4 whistles to be heard) after which you can chop them up so that they can be used in the curry. You can manage the consistency of the curry by mashing the boiled potatoes into the curry. The dish can be served with Indian breads like naan, Kumba roti, Tandoori roti or rice like Jeera rice.

In some parts, aloo curry is a little tempered at the start of the cooking procedure, but I have not provided any tempering and made the curry ideal to be made in all parts of India. This curry is in gravy form which is suitable to be eaten with chapati, phulka or poori and can even be mixed with rice recipes.

How To Make Potato Curry For Chapathi Andhra Style

Potato Curry For Chapathi Andhra Style

Aloo curry is a simple potato and tomato-based thin curry dish which is primarily prepared without onions and garlic. Typically, this type of aloo sabzi or aloo tamatar (potato & tomato) curry is prepared in marriages (shaadi's) and even in gurudwara langar. The recipe is a perfect curry recipe to delight in with chapati or roti's, specifically throughout vrat or fasting season.

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Prep Time 25

Cook Time 30

Total Time 55

Course Main Course

Cuisine Indian

Servings 4

Ingredients

Ingredients Required To Make Potato Curry

3 Potatoes
2 onions
1 tomato Big
3 green chilies
1 tbsp oil
3 cloves
3 cardamoms
2 Cinnamon stick 1 Inch Pieces
1 tsp Ginger garlic paste
1 strig Curry leaves
1 pinch Fenugreek powder
1/2 glass Water
5 strigs Coriander leaves
1/2 tsp Salt
1/2 tsp Chili powder
1/2 tsp coriander powder
1/4 tsp Cumin powder
1/4 tsp garam masala powder
1/4 tsp Turmeric

Instructions

Directions To Make Potato Curry

First, boil potatoes and peel out their skin and cut them into pieces.
Chop onions, tomato, green chilies.
Heat a pan add oil, cloves, cardamoms, cinnamon sticks, green chilies, onions and ginger-garlic paste, include all one by one and fry them well.
After the onion is fried add tomato and boil it completely.
To the boiled tomato, add all the POWDERS and mix well.
Now include chopped potatoes and mix well. Fry for 2 minutes.
Add water according to your needed consistency.
When it starts boiling, add coriander leaves.
If you want, you can include desiccated coconut.
Switch off the stove when it boils completely.
Delicious potato curry is all set to serve with rotis.