Manju’s Nepalese Aloo ka Jhol (Spicy Potato Curry)

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.

 

 

Serves 4

Ingredients:

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

 

Method:

• 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.