iCookiPost
← Back to Veg
Veg

Aloo Roast Curry

A family recipe since August 2007

Crisp, golden potatoes are tossed in a fragrant, spiced yogurt-tomato masala for a comforting curry that comes together in under an hour. It’s a simple, homestyle dish that brightens rice, rotis or a weekday plate.

35 min total3 servings

Ingredients

  • Potato - 1/2 kg
  • Curd - 4 tbsp
  • Red chili powder - 3 tsp
  • Turmeric powder - 3/4 tsp
  • Coriander powder - 3 tsp
  • Cumin powder - 1 tsp
  • Black pepper powder - 1/2 tsp
  • Garlic - 7 clove
  • Ginger - 1 piece
  • Tomato - 2 whole
  • Green chili - 3 whole
  • Oil
  • Salt, to taste
  • Coriander leaves, for garnish

Instructions

  1. 1Peel and cut the potato into cubes so they cook evenly.
  2. 2Boil the potato cubes for 5 minutes, then drain and set aside to cool slightly.
  3. 3Heat oil in a pan and fry the potato pieces until brown in color, then remove and drain on paper towels.
  4. 4Make a paste of the garlic cloves and ginger by crushing or grinding them, then heat a little oil in another pan and add the paste to the pan.
  5. 5Add red chili powder, turmeric powder, coriander powder, cumin powder and black pepper powder along with the green chilies, and sauté until the spices are fragrant.
  6. 6Add the chopped tomato and the curd, stirring well until oil shows on top, then add the fried potato pieces to the masala and toss to coat.
  7. 7Add a cup of water and cook until dry, stirring occasionally so nothing sticks.
  8. 8Garnish with coriander leaves.
  9. 9Optional: serve hot with steamed rice or rotis.

More Prep Pics

Comments (18)

Leave a comment