Aloo Curry

Aloo Curry


Serving Size: 4

½ kilo potato
1tbsp cashew nut
1tbsp roasted poppy seeds
2tsp coriander powder
1tsp cumin powder
2tsp chillie powder
1tbsp ginger garlic paste
salt as per taste
½ cup finely chopped onion
½ cup oil
1tsp mustard seed
few curry leaves
½ cup tomato puree
6 cups warm water
chopped coriander leaves

Preparation Methods:
Wash, peel and cut potato into big sized cubes .Grind coconut, onion, ginger garlic paste, poppy seeds, cashew nuts, cumin powder, and coriander powder and make a paste.Heat oil in a kadai and deep fry potato pieces till they turn a light golden colour. Keep fried potato pieces aside.Heat oil then add mustard seed, when it crackles add curry leaves ground masala. Cook for 2-3 minutes, stirring constantly.Add tomato puree, red chilli powder, and salt and cook till oil separates from the masala.Pour water, fried potato pieces and bring it to a boil. Boil for five minutes on a low flame. Garnish with chopped fresh green coriander.


Nice color Saras... Good post...