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Aloo Curry Recipe
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Authentic Andhra Aloo Curry (Quick Potato Gravy)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Aloo curry is a simple dish which can be prepared from available kitchen ingredients at no time.
Course: Main Course, Side Dish
Cuisine: Andhra, Indian
Keyword: Aloo Curry
Servings: 4
Calories: 175 kcal
Author: Uppada Lakshmi
Ingredients
  • - 250 g potatoes Yukon Gold or Russet, peeled and diced into 2-cm cubes
  • - 2 tbsp neutral cooking oil groundnut or sunflower
  • - 1 cup yellow onions finely diced (approx. 2 medium onions)
  • - 1 tsp ginger-garlic paste freshly crushed
  • - 1 cup Roma tomatoes finely chopped (approx. 2 medium tomatoes)
  • - 1/2 tsp turmeric powder
  • - 1 tsp red chili powder Kashmiri or Andhra style
  • - 1 tsp coriander powder
  • - 1 tsp fine sea salt divided: 1/2 tsp for boiling, 1/2 tsp for masala
  • - 1 cup warm water
  • - 1/2 tsp garam masala powder
  • - 2 tbsp fresh coriander leaves finely chopped
Instructions
  1. Boil diced potatoes in salted water over medium-high heat for 8-10 minutes until parboiled (tender outside, slightly firm at core). Drain.
  2. Heat oil in a deep pan over medium heat. Sauté diced onions for 6-8 minutes until golden brown.
  3. Lower heat to medium-low. Add ginger-garlic paste; sauté 60-75 seconds until fragrant.
  4. Stir in turmeric, red chili powder, coriander powder, and salt. Bloom in oil for 20 seconds.
  5. Add chopped tomatoes, cover, and cook 4-5 minutes until completely softened and oil separates.
  6. Add parboiled potatoes and warm water. Crush 4-5 potato cubes to thicken the sauce.
  7. Cover and simmer on medium-low for 6-8 minutes until gravy is rich and potatoes are fork-tender.
  8. Turn off heat, stir in garam masala and fresh coriander, cover for 3 minutes, and serve warm.