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  • Potato Curry

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    Nandeesh Gowda
    7 views1 page
    This recipe provides instructions for making aloo curry, an Indian potato dish. It calls for boiling and mashing potatoes before cooking them with spices like turmeric, ginger, mango powder, and chilli powder in oil with cumin seeds and asafoetida. The potatoes are then removed from heat and topped with more chilli powder and coriander leaves before serving with puris.

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    This recipe provides instructions for making aloo curry, an Indian potato dish. It calls for boiling and mashing potatoes before cooking them with spices like turmeric, ginger, mango powder, and chilli powder in oil with cumin seeds and asafoetida. The potatoes are then removed from heat and topped with more chilli powder and coriander leaves before serving with puris.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    7 views1 page

    Potato Curry

    Uploaded by

    Nandeesh Gowda
    This recipe provides instructions for making aloo curry, an Indian potato dish. It calls for boiling and mashing potatoes before cooking them with spices like turmeric, ginger, mango powder, and chilli powder in oil with cumin seeds and asafoetida. The potatoes are then removed from heat and topped with more chilli powder and coriander leaves before serving with puris.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    6 potatoes (aloo), boiled 3 green chillies, chopped 1/2 tsp dry ginger powder 1 tsp mango powder (amchur)

    1 tsp chilli powder 1 tsp turmeric powder 2 tbsp sugar 1 tsp cumin seeds 1/4 tsp asafoetida 1 cup coriander leaves, chopped Oil Salt to taste How to make Aloo Curry:

    Peel and cube potatoes. Mash them slightly. Heat 4 tbsps oil. Add asafoetida and cumin seeds. When they pop, add potatoes, turmeric, ginger, mango
    powder, sugar and salt. Add water to make a thin gravy. Remove from fire.

    Heat 1 tbsp oil. When it is hot, pour over aloo and immediately sprinkle chilli powder and coriander leaves over. Serve with puris.

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