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Potato Curry With Chapati

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.
Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Course Main Course
Cuisine Indian
Servings 4


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


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.