Potato Curry (Aloo Curry)

Aloo puri is a classic, comfort food in Indian homes. There are a zillion different ways of making it – each home has its own version of this dish.

I love these curried potatoes that we make in my mothers kitchen which really go well with hot, light puris.

Potato Curry (Aloo Curry)

6-7 medium potatoes, boiled and peeled

1 tsp cumin seeds (jeera)

2 bay leaves

6 cloves

½ tsp asafetida (hing)

1 small cinnamon stick (dalchini)

2 black cardamom pods (kali elaichi)

1 tsp turmeric powder (haldi)

1 tbs ghee

1 ½ tsp dry mango powder (amchur)

½ coriander powder

6 small plum tomatoes, pureed

1 bunch chopped cilantro
METHOD:

• Gently smash the boiled potatoes and set aside.

• Heat 3 tbs oil in a large pot and add the asafetida.

• Add the cumin seeds, cloves, cinnamon stick, bay leaves and cardamom pods.

• Stir for a minute and add the pureed tomatoes.

• Add salt, turmeric, dry mango powder, coriander powder, ghee and stir well.

• Cover and cook on medium heat for 20 minutes until the spices are well combined with the gravy and the oil separates from the masala.

• Add the smashed potatoes.

• Add 6-7 cups of water and mix well.

• Boil the mixture uncovered for 20 minutes.

• Garnish with cilantro.

• Remove from heat and serve hot with fresh puris.

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