Recipe: Tasty Allu masala curry

Recipe: Tasty Allu masala curry Delicious, fresh and tasty.

Allu masala curry. Potato curry or aloo curry recipe with stovetop & instant pot instructions. Simple, easy & quick to make delicious & flavorful potato curry. This is one of the most basic Indian curry recipes that even a newbie can try.

For my readers from outside India, if you are new to Indian cooking, and you want to try a simple curry recipe, this Masala Aloo recipe is the perfect one for you.

But if you like chunky curry, you can even add finely chopped tomatoes instead.

Spice Powders - For an everyday Aloo Matar Curry, you will need spices such as coriander powder, turmeric powder, red chili powder, salt, and garam masala powder.

You can have Allu masala curry using 19 ingredients and 8 steps. Here is how you cook it.

Ingredients of Allu masala curry

1. Prepare 1 tbsp of ghee / clarified butter.

2. Prepare 1 tsp of jeera / cumin.

3. Prepare 2 pods of cardamom / elachi.

4. You need 1 of bay leaf /.

5. Prepare 1 inch of cinnamon.

6. You need 3 cloves of / lavang.

7. You need 1/2 tsp of fennel / saunf.

8. It’s pinch of hing / asafoetida.

9. You need 1/4 tsp of turmeric / haldi.

10. It’s 1/2 tsp of kashmiri red chilli powder / lal mirch powder.

11. Prepare 1 tsp of coriander powder.

12. You need 1 tsp of + 1 tsp kasuri methi.

13. You need 3 of to mato, finely chopped.

14. You need 1 tsp of ginger paste.

15. It’s 4 of potato / aloo, boiled & cubed.

16. It’s 1 tsp of salt.

17. Prepare 2 tbsp of coriander leaves, finely chopped.

18. It’s 1/2 of lemon.

19. It’s 1 cup of water.

Oil - You can use any oil to make this Curry.

You can opt for vegetable oil, olive oil, mustard oil.

Aloo baingan masala recipe - Simple potato brinjal recipe that goes well with plain paratha, roti or plain rice.

Aloo baingan is a delicious dish made by simmering young brinjals and potatoes in a spicy onion tomato masala.

Allu masala curry instructions

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..

2. Also keeping the flame on low add ¼ tsp turmeric, ½ tsp chilli powder, 1 tsp coriander powder and 1 tsp kasuri methi..

3. Now add 1 tsp ginger paste and saute well. additionally, add 3 tomato and saute till the oil releases from tomato..

4. Further, add 4 boiled and cubed potato and 1 tsp salt. saute for a minute, making sure the spices are coated well. now add a cup water and adjust consistency..

5. Cover and boil for 5 more minutes or till potatoes absorb spices..

6. Mash few potatoes adjusting the texture of curry..

7. Further, add 2 tbsp coriander leaves, squeeze ½ lemon and 1 tsp crushed kasuri methi..

8. Finally, serve aloo curry with poori, roti or chapathi..

In Indian cuisine we make lot of curries with potatoes as they enhance the taste of the dish.

Some combinations of veggies really go well together.

It helps to make thick, perfect gravy.

Now no more water separating from the onion-tomato masala.

The garlic/ginger paste is a little hard to find so I substituted a finely minced concoction of a few small cloves of fresh garlic and an equal quantity of fresh ginger.