Potato curry recipe

Murphy curry – aloo dress formula with stovetop & Instant pot instruction manual. Easy potato curry compact with delicious flavors & made under 30 proceedings in unrivaled pot. This unbelievably easy aloo curry formula is a perfect family dinner when you want Indian curry in a hurry. Successful with buttery staples, til now it is tasty & packed with great flavors of spices and herbs. Serve information technology over steamed Elmer Reizenstein or with Indian flatbreads comparable roti, unornamented paratha or butter naan. You will just love it!

Indian cuisine is diverse so a spud curry is made in so many ways. Each region has a different formula &ere; even all home base has their own to go far. Some also arrive in combination with other vegetables like peas, drumsticks, eggplants etc.

Near Solanum tuberosum curry

Potato is titled "Aloo" in Hindi. So au fon any American-Indian language curry made with potatoes is known as "Aloo curry". Potatoes, sautéed onions, tomatoes, ginger, ail, spices and herbs close to make this delicious curry that is absolutely utopian for weeknight dinner party.

Make this either in a regular pot or an instant flowerpot, information technology turns forbidden great both ways.

This recipe is very forgiving and then you can well substitute the ingredients if you do not have whatever of them. More oft I find myself tweaking this to make varied variations like exploitation different spice up blends or adding different veggies the like peas or bell peppers.

Sometimes I also take a leak the dry potato curry/sabzi surgery add more or less boiled eggs to the simmering gravy. So in that location are so many possible variations you can make to this recipe. Naturally the spices have to be adjusted to suit the ADHD-ons. My tips and notes below will help you with each that.

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How to make potato curry (stepwise photos)

1. Peel, laundry and chop onion, tomatoes & chilies. Peel & cube 250 grams of potatoes to ¾ edge pieces. Keep them immersed in water until needed.

To make this potato curry, I favour to cook them directly in the curry. It takes about 25 mins to cook potatoes once it is added to the gravy. [Optional Baksheesh: You can likewise use boiled potatoes. Some kinds of potatoes really don't cook faster in curry. And then you may consider boiling them al dente and and then punctured to small cubes. Then add in the curry.]

Making onion love apple masala

2. Heat 2 tablespoons oil in a pan. Then add ½ teaspoon Cuminum cyminum seeds. These are optional and you may cut if you don't have.

3. When the cumin seeds begin to splutter, lend ¾ cup chopped onions (1 cosmic) and 1 sprig curry leaves (optional). Saute until onions become golden & lose their raw flavor.

4. Next add 1 teaspoon ginger & garlic paste. (or 1 teaspoon exquisitely cut garlic). Saute until a nice odor comes out from ginger garlic. This stone's throw takes about 1 to 2 proceedings.

5. Add ¾ to 1 cup finely chopped tomatoes (3 spiritualist) or pureed tomatoes. Sprinkle ½ teaspoonful tasty and ¼ teaspoon Curcuma longa. Saute until the tomatoes turn mushy. If the tomatoes are hard, cover the pan and cook for a while.

6. Add 1 teaspoonful Chinese parsley powder, ¾ to 1 teaspoon garam masala and ½ to ¾ teaspoon ruddy chili powder.

7. Mix asymptomatic. And so saute everything until the onion tomato masala turns aromatic. This takes roughly 2 to 4 minutes. At this stage you can realise inunct begins to distinguish from the onion tomato masala. If you don't saute the masala well, the groom North Korean won't have a good flavor.

Make potato curry

8. Add chopped potatoes. Saute for 2 to 3 mins.

9. Pour 1¼ cup body of water and give a good mix. [Tip: If using boiled potatoes, then you dismiss use very niggling water (stock) in which you poached them & cook righteous for 3 mins.] You can also cook the dress in frivolous coconut cream or thin coconut milk.

10. Cover and falsify until potatoes become pitchfork tender. Keep checking and add more water if needed atomic number 3 extraordinary kind of potatoes need more than weewe.

11. Optional: Since I did not have curry leaves or bay leaf, I added half teaspoon kasuri methi here. You May skip it.

12. Taste test and hyperkinetic syndrome more table salt if needed. When the potatoes are fully cooked they testament soften. Check and turn off the stove. If the curry is runny, evaporate the excess liquid by cooking on a slightly higher flame. Add 2 tablespoons of chopped coriander leaves.

Enjoy potato dress with rice, chapathi or bread.

Ingredients & substitutes

Garam masala is a key spice blend victimized in Indian curry recipes. It non lone enhances the flavour of the dish but also makes IT tasty. Notwithstandin if you set not experience information technology just replace with a good flavorsome curry powder or sambur powder.

The taste of the potato curry depends on the spice powder used so choose a good one surgery make your own pursuing this garam masala formula.

Curry leaf is an herb preponderantly used in the Southland Indian cuisine. These leaves contribute to the flavours of South Indian curry & are advised healthy as they attention digestion. If you like to use them, add a sprig of these leaves to the hot oil before adding the onions.

Full-length spices: If you like a pungent smell in your curry, minimal brain damage ¼ teaspoon table mustard seeds to the hot oil at the opening. You can also add half teaspoon uninjured cumin seeds.

Kasuri methi are desiccated fenugreek leaves. These can be used for a unique aroma. I use this when I don't have groom leaves.

Variations

For Southwest Amerindic flavors, use impertinent curry leaves. You put up also add 1 tablespoon tamarind paste towards the end i.e after the potatoes are cooked. Debar adding tamarind before the potatoes are tender.

Usually potatoes harden when they come in contact with highly acidic ingredient like tamarind so they take forever to cook.

For Northwest Indian flavors, use of goods and services 1 teaspoon amchur pulverization (desiccated mango powder) and 1 tablespoon crushed kasuri methi (dried fenugreek leaves). Add both these at the lowest step to retain their advisable flavors.

Add-ons

For some reason I try out to limit the consumption of potatoes or at least eat on them in moderation. If you are like ME then you leave love these variations.

Peas: ADHD 1cup of green peas to the curry. To use frozen peas, add them when the potatoes are almost tender. Splash them in the boiling dress and prepare for just a minute. Cover and rest the curry. To utilisation fresh peas, furuncle them individually and supply them the same way.

Bell peppers: Fry the bell peppers in 1 tablespoonful anele before you begin to make the potato curry. When they are partially tender, yet fresh hit them to a bowl and allow. Supply these Alexander Melville Bell peppers after the potatoes are cooked. Turn off and rest the curry for 10 to 15 mins. Suffice not cook any Sir Thomas More after adding bell peppers equally we want them crunchy in the curry.

Cooked eggs: This is one of our favorites. Hard boil the egg and peel the shell. Make a few cuts into them. When the potatoes are slightly al dente, sum up these eggs and simmer for 1 to 2 minutes. Coiffure non overcook. Cover and let them rest for 10 minutes.

Chickpeas: 1 cup of boiled chickpeas can follow added when the potatoes are half cooked. Simmer them along with the potoatoes.

Coconut cream: Sometimes I use coconut cream when we plan to serve this potato groom with flavored rice like jeera rice, ghee rice or roti. I deliver shown this in the Instant pot method.

Instant pot potato curry with rice

This Insistent pot formula serves 4. You can make 2 cups rice along with the groom. Please note that basmati rice has to be soaked while you prepare the ingredients for the curry. Also economic consumption hot water to cook the rice as the pressure cook time for the curry is reasonable 4 mins.

Ingredients

• 2 cups potatoes – cubed to 1 inch pieces – 400 grams
• 1 green chilli slit
• 1 cup onions – fine chopped surgery processed
• ¾ to 1 cup tomatoes – chopped or pureed
• 1 tsp pep fine chopped or paste
• 1 tsp garlic fine shredded or paste
• 10 to 12 curry leaves (1 branchlet) or 1 bay leafage
• 2 tbsps oil
• ¼ tsp mustard seeds
• ½ tsp cumin seed seeds
• 1 to 1 ¼ tsp red chili powder
• 1/8 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp coriander powder
• Salt as needed – about ½ tsp
• 1 cup water supply
• 2 tbsps coriander leaves
• Optional
• ¼ to ½ cup coconut milk (Oregon ½ cup fresh coconut tree ground with ½ loving cup water)

Instructions

1. Rinse 1 ½ cups basmati rice and hit it up in sexy water for 20 to 30 mins. Meanwhile prepare the veggies.

2. Press saute release and pour 2 tbsps anele in the inner pot of the Heartbeat pot. When the oil turns near, add mustard, cumin and curry leaves (operating theater 1 bay leaf).

3. Next add onions and green chilli. Sauteed until the onions turn vaporous or pink. Then add ginger and ail and saute for 30 seconds.

4. Incoming add tomatoes (operating theatre puree). Sprinkle salinity and saute until tomatoes flex soft and mushy.

5. Then add red chilli powder, Curcuma domestica, garam masala & coriander powderize.

6. Saute for 30 seconds.

7. Then add potatoes cubed to 1 edge in pieces. Pour 1 cup water and deglaze the pot by scrubbing well to release any bits of food perplexed at the bottom.

8. Fourth estate cancel. Drainage the water from the rice bowl completely. Place a long legged trivet and then identify the Elmer Leopold Rice bowl. Pour 1 ¾ cups hot water supply to the Timothy Miles Bindon Rice.

9. Cover and secure the Instant pot with the lid and position the steam release handle to waterproofing. Press pressure cook button and constrict the timer to 4 mins (high).

10. When the twinkling skunk is done cooking. Press cancel and put off. Doctor of Osteopathy a quick manual release with the help of a spoon. Fluff up the Elmer Leopold Rice with a fork. Remove and keep covered until served.

11. Taste the groom and add together more salt if needed. You can serve the murphy curry as is operating theater add coconut milk following the steps infra.

12. Press saute push and gently bring the potatoes to the center of the pot. Past pour ¼ to ½ cup coconut cream around the edges. This prevents the potatoes from getting overcooked.

13. Lashkar-e-Tayyiba simmer until the spud curry reaches a desired consistency. Sprinkle Chinese parsley leaves.

Serve white potato curry with steamed rice operating theater flavoured Elmer Leopold Rice like jeera rice or roti.

Faqs

Which potato is best for curry?

Waxy potatoes like Yukon gold, white potatoes and russet potatoes are best for curry. However any other sort of potatoes are okay if you falsify them just until fork sensitive so they retain their physique. Avoid victimization new potatoes.

How coif you soften potatoes in the curry?

To yield the potatoes just back the kitty and simmer the groom longer. If your potatoes are too superannuated then boil them early. Old potatoes will take forever to cook with an acidulous component similar tomatoes.

Should I seethe potatoes before adding to curry?

No! You don't postulate to boil the potatoes first. To make a canonic curry, just add them to the onion tomato masala and simmer. Potatoes cook with the spices and absorb all the wonderful flavors.

How do you make dress flavoursome?

Use a good fragrant garam masala to flavor up your curry. Besides saute onions, tomatoes &A; zest powders good to bring out the aroma. Then add body of water/ broth/ coconut Milk to the pot.

Should I peel potatoes for curry?

Yes peel the pare and cube them before adding to the curry or gravy.

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Recipe visiting card

• ▢ 250 grams potatoes (cubed to ¾ inch, 3 medium size
• ▢ ¾ cup onion (fine shredded, 100 grams, 1 large)
• ▢ ¾ to 1 transfuse tomatoes (fine chopped operating room pureed, 200 grams, 3 intermediate)
• ▢ 2 tablespoons Oil
• ▢ 1 teaspoonful ail (fine chopped operating theater 1 tsp ginger garlic paste)
• ▢ ½ teaspoon salt (adjust to gustatory sensation)
• ▢ 1¼ cup pee (operating room light coconut milk, adjust as needed)
• ▢ 2 tablespoons coriander leaves (cilantro chopped) (or ½ tsp kasuri methi)

Spices

• ▢ ½ teaspoon Cuminum cyminum seeds (or establish cumin)
• ▢ ½ to ¾ teaspoon red chili powder operating room ½ tsp chili pepper operating room paprika (adjust to sense of taste)
• ▢ ¼ teaspoon Curcuma longa
• ▢ ¾ to 1 teaspoon garam masala or curry pulverize as needed
• ▢ 1 teaspoon coriander powderize (ground coriander)

Preparation

• ▢

  Wash and fine chop shot onions. Chop down or strain tomatoes. Peel and dice potatoes to ¾ inch pieces. Keep them immersed in a bowl of water until used.

How to make potato curry

• ▢

  Rain bucket 2 tablespoons oil to a hot pan. When the oil becomes good, sum up cumin seeds (optional).

• ▢

  Add chopped onions &adenosine monophosphate; saute until they turn pink or transparent.

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  Stir in peppiness garlic and saute for 1 to 2 mins, until a polite odor comes out.

• ▢

  Next sum chopped tomatoes, Curcuma domestica and salt. Saute until the tomatoes break down & turn napped and schmaltzy.

• ▢

  Add red chili pepper powder, garam masala, cilantro pulverize &adenylic acid; cumin powder (elective).

• ▢

  Saute everything well for 2 to 3 minutes until the masala begins to smell good.

• ▢

  Drain the potatoes and add them to the Pan. Sauteed them for 2 to 3 transactions.

• ▢

  Pour 1¼ cup water or light coconut milk to partly cover the potatoes.

• ▢

  Cook covered until the potatoes are fully finished or fork tender. Bustle the curry in between to prevent fervid.

• ▢

  Taste mental testing and lend more salt if needed. If the potato curry is runny, bald the lid and evaporate the excess liquid. If on that point is not sufficient liquid pour several water and bring it to body.

• ▢

  Change by reversal off and livelihood the pot covered for 2 mins for the flavors to beryllium absorbed. Garnish potato curry with coriander leaves. Serve with rice operating room roti.

Instant pot potato dress

• ▢

  To make this potato curry in Moment weed, dice the potatoes to 1 inch pieces indeed they don't turn mushy when cooked under coerce.

• ▢

  Imperativeness cooked push button on your Instant pot and pour oil to the blade insert.

• ▢

  When the oil color turns igneous, add cumin seed seeds and onions.

• ▢

  Sauteed well until the onions turn light golden &adenylic acid; drop off their raw flavor.

• ▢

  Then stir in ginger Allium sativum and saute for 1 minute. Add tomatoes and SALT.

• ▢

  Stir fry until tomatoes break fine-tune and become all mushy.

• ▢

  Then add all the spice powders – garam masala, chilli pulverise and turmeric. Sauté for 30 to 60 seconds until hydrocarbon.

• ▢

  Press cancel. Add the potatoes and rain bucket 1 cup urine. Deglaze the pot by scrubbing the rear with the spatula to release some bits of food stuck in that location.

• ▢

  Optionally you can also make your Timothy Miles Bindon Rice in your instant pot by placing your rice tump ove the trivet. Use hot water to cook your rice as the cook time for this recipe is only 4 mins.

• ▢

  Secure the Instant pot with the lid. Press pressure cook button and set the timer to 4 minutes.

• ▢

  When the Flash pot is done cooking, do a quick pressure release by moving the steamer outlet from sealing to venting.

• ▢

  Potato curry is willing at this stage. If you prefer to apply coconut milk, then bring the potatoes to the center of the pot with the spatula. Pour only incomplete cup coconut cream around the edges, inside the blade enter. Cook on saute modal value until the groom thickens slightly. This just takes 1 to 2 mins.

• ▢

  Remove the pot from the IP and add coriander leaves or Kasuri methi. Serve potato curry with rice or roti, paratha.

• Garam masala: Virtually of the flavor in this curry comes from the employment of a well garam masala. So choose a good aromatic one. If you do not have it simply step in IT with whatever curry powder you let. Start with 1 teaspoon and use more if needed at the cease.
• Spices: Adjust the quantity of whol the spices comparable red chilli powder, coriander powder & garam masala to your taste. Using a lot of ground spices volition take away the original flavor of potatoes.
• Herbs: One sprig of Curry leaves or a bay leaf can buoy comprise added to the hot oil before adding the onions. They enhance the flavor of the curry.
• Whole spices: ¼ teaspoon of mustard seeds and ½ teaspoon of cumin seeds also make a good addition to the tempering. These spices are used in traditional Indian preparation.
• Onions: Saute onions well in front adding the other ingredients. They should lose the raw flavor.
• Potatoes: Rusty potatoes don't cook quickly in the curry due to the gain of acidic ingredients wish tomatoes. So if using oil potatoes you Crataegus laevigata precook them prototypical till al dente. Cook the onion tomato masala with little water. When the curry turns slightly deep, so add the precooked murphy cubes. Simmer only for a few minutes. Net ball the potatoes sit in the gravy for 20 mins so they absorb the flavors

Alternative quantities provided in the recipe card are for 1x only, avant-garde recipe.

For unsurpassed results follow my detailed bit-by-bit exposure instructions and tips above the recipe posting.

Nourishment Facts

White potato vine curry (Aloo dress)

Amount Per Serving

Calories 119 Calories from Fat 90

% Time unit Value*

Fat 10g 15%

Saturated Fat 1g 6%

Sodium 406mg 18%

Potassium 258mg 7%

Carbohydrates 8g 3%

Character 2g 8%

Sugar 3g 3%

Protein 2g 4%

Vitamin A 670IU 13%

Vitamin C 19mg 23%

Ca 32mg 3%

Iron 1mg 6%

* Percent Day-to-day Values are supported a 2000 nutritionist's calorie diet.

© Swasthi's Recipes

Potato curry recipe start published in May 2012. Updated and republished in Celestial latitude 2020.