Tangy Aloo Curry (Potato Curry)

On a cloudy morning all I wanted to eat was something hot and tangy to go with dosa. This aloo recipe is quick and easy to make and requires the basic everyday ingredients. Amchur powder gives it the tangy flavor and takes the curry up a notch from being mundane. This curry goes well with rotis and rice too.

Recipe

Ingredients:

2 tbsp Oil

1 large Onion

3 small Potatoes

5-6 curry leaves

1/4 tsp cumin seeds

1/4 tsp turmeric

1/2 tsp ginger-garlic paste

3/4 tsp red chili powder

1/2 tsp coriander seeds powder

3/4 tsp Amchur powder (dried mango powder)

1/2 tsp Jaggery (Optional)

salt to taste

Procedure:

• Heat oil in a saucepan and add cumin seeds and curry leaves. 


• Add onions and sauté lightly until onions are partially cooked. Add turmeric pwd, red cilli pwd, ginger-garlic paste,  salt to taste.


• Add the potatoes and fry until oil leaves the sides (3-4 mins)


• Pour enough water to immerse the potatoes and close lid (If using a pressure cooker you could close the lid and cook until one whistle or until potatoes are cooked but not mushy)


•  Once the potatoes are fork tender add the amchur pwd, coriander pwd, jaggery and simmer for a few min.

Give it a try and let me know how the curry turned out in the comments below!

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