I love tangy curries which have a nice spicy kick to them. This simple Nepalese potato curry has such a wonderful flavoring with the flavors of mustard oil and yogurt.
If you can’t get mustard oil – its okay – though they are available at any Indian Grocery store. This recipe is so great it will work with just about any oil you use.
Manju’s Nepalese Aloo ka Jhol (Spicy Potato Curry)
1 lb baby potatoes, boiled and chopped into halves (can use regular too)
2 tbsp. mustard oil
1 tsp rai (black mustard seeds)
1 green chili
Handful of curry leaves
2 plum tomatoes, pureed
1 tsp. haldi (turmeric powder)
1 ½ tsp. dhaniya (coriander powder)
3 tbsp. yogurt
4 cups water
1 bunch cilantro leaves, chopped
Salt to taste
- Heat mustard oil in a wok or kadai.
- Add mustard seeds, green chili and curry leaves.
- Stir for two minutes.
- Add pureed tomatoes and cook for about 10 minutes.
- Add turmeric powder and salt to taste.
- Add 1 ½ tsp. of coriander powder and cook for 10 minutes.
- Add 3 tbsp. of yogurt and stir the mixture for about 10 minutes until it thickens.
- Add 4 cups of water to the gravy and add chopped potatoes.
- Let this mixture simmer uncovered for about 15 – 20 minutes until it thickens.
- Adjust seasonings, garnish with chopped cilantro and serve hot.