This simple potato curry is a very delicious accompaniment for the Indian dish pooris (fluffed up Indian bread).The aloo ki subzi, keeps you craving for more of it despite the carbs in it. The universal ingredient Potato/Aloo can be cooked with anything that is edible. It can also be, all by itself in a dish and yet taste amazing!
This preparation is very simple because the only vegetable, as a main ingredient, you have to concentrate on, is the Potato. It cooks very fast in a cooker. Though there are various ways preparing this staple dish ‘aloo subzi’, I think each recipe turns out to be unique.
The mashed potato curry, in a little dry preparation, is used as a filling for masala dosas in South India. The Bengalis also love the dish called ‘Aloo Bhate’ which is prepared with mashed potato and this is had as a side dish with rice.
As I said the same potato curry may vary from my kitchen to yours, yet it’s worth the effort, because I tried out this recipe from a cookery book and yet the picture turned out different.
- 3 medium potatoes (aloo) – boiled and peeled
- 2 medium tomatoes- pureed
- 1 onion
- 1/2 inch piece ginger
- 3-4 cloves garlic (optional)
- 1/2 tsp cumin seeds
- A pinch of hing (asafoetida)
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/4 tsp garam masala powder(whole spice powder)
- Salt to taste
- 1/2 tsp coriander powder
- 1 tbsp oil
- Finely chopped coriander leaves for the Garnish.
- Chop or break aloo with your hands to get uneven pieces. Grind together onion, ginger and garlic.
- Heat oil in a pan and add cumin seeds. When they change color, add hing. Add onion paste and sauté till it gets light brown.
- Add tomato puree and all the spice powders and salt. Fry till oil begins to separate from the masala.
- Add potato pieces and mix. Add 1 cup water and lower heat. Cook covered for 5-7 minutes.
- Garnish with chopped coriander leaves.
- Serve hot aloo ki subzi with poori, rotis, parantha or you can try it with rice too!
Preparation Time: ½ hour
Serves : 4