I thought I haven’t tried aloo curry in a while and wanted to prepare a spicy dish today. So made a regular spicy gravy with aloos. I used poppyseeds in it and this is a very commonly prepared curry at home. My mother rugularly prepares this and I actually love this recipe in the dry form. But today I packed it with rice so made a slightly wet version of it.
Preparation time: 10 mins
Cooking time: 20 mins
Potato/aloo – 1 big
Onion – 1 small (finely chopped)
Tomato – 1/8 cup (finely diced)
Green peas/mutter – 1/8 cup
Cinnamon – ½ inch
Cloves – 2
Cumin seeds – 1 tbsp
Curry leaves – 4 (optional)
Curd – ¼ cup
Salt – to taste
Oil – 1 tbsp
To make a paste
Coconut – 1 tbsp (grated)
Poppy seeds/gasagasalu – 1 tbsp (soaked in water for 10 mins)
Dry red chilli – 4 (dry roasted for 2 mins)
Turmeric powder – ½ tsp
- Prepare the curry paste mentioned above by blending them into a smooth paste. Add little water while blending if needed. Place aside.
- Heat oil in a pan and add the cumin seeds, cinnamon, cloves and curry leaves. Fry for a minute.
- Add the onions and fry for about 2 minutes.
- Add the tomatoes and cook till tomato turns mushy. Remove from heat and preserve for later.
- Into the same pan add the potato pieces, salt and 1 cup water. Cook covered till the potatoes are well done.
- Add the prepared curry paste and onion tomato curry prepared in Step4. Also add the curd, give a good mix and simmer in low flame for about 10 minutes.
- Remove from heat and enjoy with chapati or jeera rice and coconut rice.