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potato curry recipe | aloo curry | potato gravy for chapathi

Asiya
Aloo curry is a veg curry recipe made using diced potatoes in onion tomato gravy suitable to eat with rice, roti or chapathi.
3 from 1 vote
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Curries
Cuisine Andhra
Servings 4
Calories 244 kcal

Ingredients
  

  • 2 tablespoon oil
  • 2 medium size onions finely chopped
  • 2-3 vertically slit green chillies
  • salt - to taste
  • 1 teaspoon red chilli powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon ginger garlic paste
  • 4 potatoes peeled and diced into small cubes
  • 2-3 curry leaves
  • 3 to matoes chopped
  • 2 cups water approx...
  • 1 tablespoon chopped coriander leaves

Instructions
 

  • Firstly, in a wok, add oil and heat it.
  • Into it, add chopped onions and saute for few seconds.
  • Add slit green chillies and cook until the onions turn soft and translucent.
  • Add salt, red chilli powder, turmeric powder, ginger garlic paste, mix up well and cook until the masala leaves oil at the sides.
  • Add diced potatoes, mix up well and cook for few minutes.
  • Add curry leaves, mix well and cook for few seconds.
  • Add chopped tomatoes, mix and cook until the tomatoes turn soft and pulpy.
  • Add water into the curry, mix well.
  • Adjust salt if required.
  • Add chopped coriander leaves, mix and cook until the potatoes turn soft and tender.
  • Check to see whether the aloo has turned soft.
  • Once it has turned soft, switch off the flame.
  • Serve hot with rice, roti or chapathi.
  • Watch the video procedure above.

Notes

  • Here I have slow cooked the potato curry, but it can also be pressure cooked up to 4 whistles to make the aloo soft and fasten the cooking process.
  • After adding water and coriander leaves, just pressure cook the curry and it's done.
  • Adding curry leaves into the curry is totally optional and can be skipped if not required.
  • I have added chopped tomatoes, but one can even add tomato puree instead of tomatoes to make the gravy.
  • A pinch of crushed kasuri methi too can be added at the end to enhance the fragrance and flavour of the curry.

Nutrition

Nutrition Facts
potato curry recipe | aloo curry | potato gravy for chapathi
Amount Per Serving
Calories 244 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Sodium 18mg1%
Potassium 1122mg32%
Carbohydrates 41g14%
Fiber 6g25%
Sugar 4g4%
Protein 5g10%
Calcium 37mg4%
Vitamin C 65mg79%
Vitamin A 792IU16%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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