Curry aloo (potato) is a simple meal of East Indian origin that is a perfect side to roti or rice. It’s a popular dish among South Asians and has gained popularity worldwide due to its delicious taste and simplicity. The dish is made by frying potatoes in a blend of spices and herbs, creating a flavorful and aromatic dish that is sure to please any palate.
The key to making a good curry aloo is to use fresh ingredients and the right blend of spices. Traditional spices used in the dish include cumin, coriander, turmeric, and garam masala. These spices are toasted in hot oil, releasing their fragrant oils and infusing the potatoes with their unique flavors. Potatoes are a staple in many cultures and are a perfect ingredient for the curry aloo dish. They are a versatile and filling ingredient that can be cooked in a variety of ways, making them a popular choice for people of all ages.
When preparing curry aloo, it’s important to use the right type of potatoes. Waxy potatoes are ideal, as they hold their shape well during cooking and don’t turn mushy. Russet potatoes can also be used, but they tend to break down more easily, so they’re better suited for mashed potatoes or fries.
Prep Time: 15 minutes mins
Cook Time: 20 minutes mins
Total Time: 35 minutes mins
Course: Vegetarian
Cuisine: East Indian
Servings: 3 – 6
Ingredients
- 1 lb. Potato peeled and sliced
- 1 medium-sized onion sliced
- 3 cloves garlic minced
- 1 ½ tsp. curry powder
- ½ tsp. Salt
- Water
- Hot pepper to taste
- 1 tbsp. olive oil
Instructions
- Heat oil in a heavy pot. Sauté onion and garlic. Mix curry with ¼ cup water and add to onion and garlic. Cook for a few minutes until thick.
- Add potatoes to the curry and stir until the curry coats the potato; add salt and pepper and continue to cook for a few minutes.
- Stir in water. Cover the pot and lower heat. Cook the potatoes until they are tender and liquid has thickened. Season to taste.
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Recipe © Simply Trini Cooking. All rights reserved
Curry Aloo (Potato)
Ingredients
- 1 lb. Potato peeled and sliced
- 1 medium-sized onion sliced
- 3 cloves garlic minced
- 1 ½ tsp. curry powder
- ½ tsp. Salt
- Water
- Hot pepper to taste
- 1 tbsp. olive oil
Instructions
- Heat oil in a heavy pot. Sauté onion and garlic. Mix curry with ¼ cup water and add to onion and garlic. Cook for a few minutes until thick.
- Add potatoes to the curry and stir until the curry coats the potato; add salt and pepper and continue to cook for a few minutes.
- Stir in water. Cover the pot and lower heat. Cook the potatoes until they are tender and liquid has thickened. Season to taste.
