A Comforting Classic for Every Table

Few dishes bring as much warmth to the table as a perfectly spiced Aloo Curry. With tender potatoes swimming in a rich, fragrant gravy, this humble yet flavourful dish is a celebration of simplicity. Whether you’re cooking for a quick family meal or experimenting with traditional dishes professionally, this recipe will guide you through creating an Aloo Curry that’s delicious, hearty, and memorable.

Ingredients
For the Curry:
3 medium potatoes (approx. 500g), peeled and diced into 1-inch cubes
2 tbsp vegetable oil or ghee
1 tsp cumin seeds
1 bay leaf
1 medium onion, finely chopped
2 garlic cloves, minced
1-inch piece of ginger, grated
2 medium tomatoes, finely chopped
1 green chilli, finely chopped (optional)
1 tsp turmeric powder
1 tsp ground coriander
½ tsp ground cumin
1 tsp garam masala
1 tsp red chilli powder (adjust to taste)
1 tsp salt (or to taste)
2 cups water
½ cup coconut milk (optional, for creaminess)
For Garnish:
Fresh coriander leaves, chopped
Juice of ½ lemon
Method

1. Prepare the Aromatic Base
   Heat the oil or ghee in a large pan over medium heat. Add the cumin seeds and bay leaf, letting them sizzle for about 30 seconds to release their fragrance.

Stir in the chopped onion and sauté for 5-7 minutes until golden and softened. Add the garlic, ginger, and green chilli, cooking for another 1-2 minutes until aromatic.

Professional Tip: Browning the onions properly enhances the depth of flavour in your curry.

2. Build the Flavour with Spices
   Add the chopped tomatoes to the pan and cook for 5-7 minutes, stirring occasionally, until they break down into a thick paste.

Stir in the turmeric, ground coriander, ground cumin, and red chilli powder. Mix well and let the spices cook for 1-2 minutes, ensuring they don’t burn.

Why This Step Matters: Toasting the spices intensifies their flavours, creating a robust base for the curry.

3. Cook the Potatoes
   Add the diced potatoes to the pan and mix them into the spice base, ensuring each piece is coated. Pour in the water, bring to a boil, then reduce the heat to low. Cover the pan and simmer for 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.

Pro Tip: Stir occasionally to prevent sticking, and add a splash of water if the curry starts to dry out.

4. Optional Creaminess
   For a creamy variation, stir in the coconut milk during the last 5 minutes of cooking. This will add a silky texture and balance the spices with a subtle sweetness.
5. Finish with Freshness
   Once the potatoes are cooked through, stir in the garam masala and adjust the seasoning with salt if needed. Turn off the heat and garnish the curry with fresh coriander leaves and a squeeze of lemon juice for brightness.

Serving Suggestions
Serve your Aloo Curry hot with steamed basmati rice, fluffy naan, or crispy parathas. It pairs wonderfully with a side of cucumber raita or a tangy mango pickle for added contrast. For a healthier twist, you can even enjoy it with quinoa or millets.

A Call to Culinary Exploration
Aloo Curry is a dish that embodies comfort, tradition, and versatility. If you’ve enjoyed creating this hearty dish, there’s so much more to explore. Subscribe to our newsletter for exclusive recipes, expert tips, and inspiration to take your cooking skills to the next level.

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