Aloo Masala

This is the most delicious potato you'd have tasted ever! This lip-smacking vegan aloo curry is packed with flavors and will leave you speechless! This comforting curry is amazing to have with flatbread, frybread, or with slices of bread too! 

This is a simple curry but bold in flavors! Onion, ginger, tomatoes, peas, salt, turmeric, cayenne, and of course potatoes are the main ingredients in addition to the tempering. I love adding tomatoes to aloo curry. Some people prefer not to add, or add a little tomato. But, adding a good amount of tomatoes gives great flavor and color to the curry. Tomatoes are also very healthy and provide vitamins. This is my way of aloo curry, and has great flavors with tomatoes!

Cook the potatoes and roughly chop them. Potatoes can be pressure cooked or cooked on stove top. The curry should have some chunks and some mashed for the perfect consistency. For this curry, I prefer to peel the potatoes, but it is totally a personal choice if you want to make it with peel too. Fresh or frozen peas can be added. Thai green chiles give the heat. Add as per requirement.The mix of cayenne and Thai chili gives great flavor. Cayenne can be used if you run out of Thai chiles. Serrano peppers can be used. Adjust the quantity according to heat preference.

I prefer to double this recipe whenever I make it. This curry stays great for a couple of days in the fridge. When I make this curry for the weekend, doubling this helps me take care of one weeknight dinner. The leftovers can be packed for lunch too. Makes life easy and simple. 

One of our favorite ways to have this curry is with poori aka fry bread. The flaky whole wheat poori is amazing with this comforting curry! You'll be on cloud nine! This curry is great with chapathi or flatbreads too! Sometimes, I serve this on toast and that makes a heavenly brunch. Potato in any form is divine and this curry is no exception.

February is National Potato Month and we are sharing "Perfect Potato Recipes" in #ourfamilytable group. Christie is hosting this event. This aloo curry is an amazing and perfect one to share and I am sure you'll all love this delicious curry. We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

While I serve this curry with chapathi/roti/poori, Lemon Potatoes, Roasted Cranberry Potatoes, Oven Roasted Curried Baby Dutch Potatoes, Cheesy Baby Dutch Yellow Potatoes can be served with any cooked grain or flatbreads. Check the blog for additional fun and delicious potato recipes! I make the filling thicker for spreading easily to make Aloo Sandwich. 

Ingredients

Serves 4-6

Potato - 1 lb cooked (makes 2.5 cups cubed)

Onion - 2.5 cups, sliced

Salt  -1 and 1/4 tsp

Turmeric - 1/4 tsp

Cayenne - 1/4 tsp

Water - 1.5 cups

Oil - 1.5 tbsp

Red chili -1 or 2, torn

Mustard seeds - 3/4 tsp

Split urad dal -3/4 tsp

Ginger - 3/4 tbsp

Thai chili - 3 or 4, chopped

Tomato - 1 cup, chopped

Asafetida - 1/8 tsp

Curry leaf - 1 sprig

Cilentro - 1 tbsp, chopped

Method

Heat oil in a Dutch oven or heavy bottomed pan. Add the red chiles and mustard seeds, when it splutters add split urad dhal, followed by asafetida and curry leaves. Add the ginger and green chile and saute for 40-50 seconds.

Add the sliced onions and cook for 3-5 minutes, until it turnstranslucent.

Add the chopped tomatoes, cook for 3 minutes. The tomatoes should be cooked and soft.

Add the cubed cooked potatoes and peas, followed by salt, cayenne, turmeric powder, and water. Mix thoroughly.

Simmer for 4-5 minutes. Switch off the flame. Garnish with cilantro.

Serve with flatbreads or poori.

Perfect Potato Recipes

• Aloo Masala from Magical Ingredients
• Breakfast Totcho Kabobs from A Kitchen Hoor's Adventures
• Herbed Potatoes in the Pressure Cooker from That Recipe
• Japanese Potato Salad from Palatable Pastime
• Pan Fried Potato Slices from Art of Natural Living
• Roasted Cheddar Ranch Potatoes from Hezzi-D's Books and Cooks
• Rosemary Roasted Potato Peelings from Blogghetti
• Shredded Hash Browns from The Freshman Cook
• Sweet Potato Gnocchi with Sage Brown Butter Sauce from The Spiffy Cookie