aloo curry recipe | potato curry recipe | aloo ki sabzi
Method
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1. firstly, in a large kadai heat 1 tbsp ghee and saute 1 tsp jeera, 1 bay leaf, 2 pods cardamom, 1 inch cinnamon, 3 cloves, ½ tsp fennel and pinch hing.
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2. also keeping the flame on low add ¼ tsp turmeric, ½ tsp chilli powder, 1 tsp coriander powder and 1 tsp kasuri methi.
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3. now add 1 tsp ginger paste and saute well.
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4. additionally, add 3 tomato and saute till the oil releases from tomato.
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5. further, add 4 boiled and cubed potato and 1 tsp salt.
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6. saute for a minute, making sure the spices are coated well.
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7. now add a cup water and adjust consistency.
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8. cover and boil for 5 more minutes or till potatoes absorb spices.
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9. mash few potatoes adjusting the texture of curry.
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10. further, add 2 tbsp coriander leaves, squeeze ½ lemon and 1 tsp crushed kasuri methi.
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11. finally, serve aloo curry with poori, roti or chapathi.