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Potato Curry - Aloo Curry Recipe
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Recipes in English
>>
Vegetarian Recipes / Vegen Recipes / Veggie Recipes >> Potato
Curry |
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This stuffed potato
curry is as exotic as its popular name. |
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Potatoes 1 kg
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Clarified
butter (ghee) 30 ml/2 tbs
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Cooking oil
for gravy 90 ml/6 tbs |
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Cooking oil
for deep fry |
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Coriander
leaves 90 gm/6 tbs |
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Coriander
powder 5 gm/1 tsp |
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Cumin (jeera)
seeds 2.5 gm/ 1/2 tsp |
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Dry mango
powder (amchur) 5 gm/1 tsp
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Fenugreek (methi),
fresh 105 gm/7 tbs |
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Garam masala 5
gm/1 tsp |
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Green chillies
10 |
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Mint 45 gm/3
tbs |
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Raisins 20
gm/4 tsp |
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Red chilli
powder 10 gm/2 tsp |
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Salt to taste
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Spinach 400 gm
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Tomatoes,
chopped 80 gm/ 1/3 cup |
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Turmeric (haldi)
powder 2.5 gm/ 1/2 tsp |
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Yoghurt 45 gm/
3 tbs |
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- Take
medium sized, rounded potatoes. Peel and scoop out the
centre then deep fry the shell.
Grind mint, coriander leaves, green chillies, cumin, mango
powder, raisins and salt with very little water into a
chutney (relish) and set aside. Heat 90 ml/6 tablespoons oil
in a kadhai. Add turmeric powder, tomatoes, spinach and
fenugreek leaves. Sauté lightly. Add red chilli powder and
salt and cook till gravy thickens. Add the yoghurt, garam
masala, coriander powder and clarified butter. Remove from
heat and push through a thick sieve. Set aside. Stuff the
potatoes with the mint and coriander chutney. Place the
potatoes in a shallow dish and pour the hot strained gravy
over.
- Time:
Preparation: 45 minutes
Cooking: 1 hour
- To
Serve: Serve immediately with
biryani.
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