This savory spicy potato curry combines a medley of savory spices, offering a rich tapestry of flavors and textures that elevate any meal. Packed with wholesome ingredients, this vegetarian delight is not just nutritious but also versatile, suitable for every occasion.
Ingredients
- Potatoes (Aloo) – 7 (Medium size)
- Tomatoes – 3 (Big)
- Green chilies – 8
- Turmeric powder – 1 teaspoon
- Coriander powder – 2 tablespoon
- Red chili powder – 2 teaspoon or as per your taste
- Kashmiri red chili powder – 1 tablespoon
- Mustard oil or Clarified butter – 3 tablespoons
- salt to taste
Phoran
- Cumin seeds – 1 tablespoon
- Onion seeds (Kalonji or Kala Jeera) – 1 teaspoon
- Fennel Seeds (Saunf) – 1 teaspoon
- Dry Red Chilies – 2
- Chopped Green chilies – 8
- Chopped Ginger – 1 /2 tablespoon
- Kasuri Methi – 1 & 1/2 teaspoons
- Hing – 1 teaspoon
Final Touch
- Black Salt – 1 teaspoon
- Chat masala – 1 teaspoons (Optional)
Garnish
- Coriander leaves – 2 teaspoons
Method
- Boil the potatoes, then peel them. Roughly mash them with your hands and set aside. Make a paste with tomatoes and green chilies, then set it aside.
- Next, heat oil or ghee in a pan over medium heat. Add the phoran and let it splutter. Then, add the dry spices (turmeric, coriander, Kashmiri red chili powder, red chili powder, and salt) and mix well. Now, add the tomato and green chili paste and cook for 2 minutes.
- Subsequently, add the roughly mashed potatoes and cook for 5 minutes. Following that, add 3 cups of water and boil the potato mixture until it thickens slightly. At this point, add the chaat masala and black salt, and mix well. Turn off the heat and add the chopped coriander leaves.