Sep 052014
 

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.

IMG_4607 IMG_4601

Serves: 2

Preparation time: 10 mins

Cooking time: 20 mins

Ingredients

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

Procedure:

  1. Prepare the curry paste mentioned above by blending them into a smooth paste. Add little water while blending if needed. Place aside.
  2. Heat oil in a pan and add the cumin seeds, cinnamon, cloves and curry leaves. Fry for a minute.
  3. Add the onions and fry for about 2 minutes.
  4. Add the tomatoes and cook till tomato turns mushy. Remove from heat and preserve for later.
  5. Into the same pan add the potato pieces, salt and 1 cup water. Cook covered till the potatoes are well done.
  6. 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.
  7. Remove from heat and enjoy with chapati or jeera rice and coconut rice.

 

  2 Responses to “Aloo Kurma (Potatoes cooked in spicy poppyseed gravy)”

  1.  

    Oh spicy curry gravy and potatoes are a match made in heaven! Do you deliver? I’ll take a double order! Happy Friday!

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