The magic of potatoes in aloo curry recipe

Last Updated : 02 Jun 2016


Recipes 23
  • Servings
  • 6
  • Cook Time
  • 20min
  • Prep Time
  • 15min

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Potato or aloo as commonly said in India is the quintessential ingredient of many recipes across the world. Potato has 5,000 varieties worldwide and its origin dates back to 8000 BC. Cultivated first in Peru, potato has a rich history and now it is considered a staple food in many cultures. Today’s recipe, aloo curry is a versatile dish that gets a new taste every time it gets prepared by someone. The spice input might vary and so is cooking process but at the end it is a simple potato curry recipe that goes well with Indian flatbreads and rice. The tasty aloo curry recipe is one of the most demanded potato curry recipes of Indian cuisine. Rich spices make this healthier than any eatery place curry.


  • 250 gm potatoes
  • 1 big chopped onion
  • 1-2 chopped tomato
  • 5-6 crushed garlic cloves
  • 3-4 slit green chillies(optional)
  • 1 teaspoon cumin seeds (jeera)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 4 tablespoon oil
  • 1/2 cup water
  • Salt to taste
  • 1 tablespoon chopped coriander leaves


  • Wash, peel off, and cut the potatoes in cubes and parboil them.
  • Shallow fry the paraboiloed potato cubes with a pinch of turmeric and salt in 2 tbsp oil
  • Once it is half cooked removed it from the heat and keep aside
  • In the same frying pan/kadai pour the remaining oil
  • Once the oil is hot add the cumin seeds
  • As the aroma of cumin seeds starts to release add the chopped onion, crushed garlic, green chillies,turmeric powder, and red chilli powder
  • Fry till all these ingredients become soft and cooked
  • Now add a little salt and chopped tomatoes
  • Cook it for a few minutes
  • Now add the shallow fried potatoes
  • Give it a good mix and cook for another 2 minutes
  • Now add the water, cover the lid of the pan/kadai and cook on low heat
  • After 5 minutes open the lid and add the chopped coriander leaves
  • Turn off the heat and keep the lid on
  • Serve it with steam rice, chapattis, puri or any other form of Indian breads



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