Best 2 Aloo Curry Recipe For Chapathi Recipes

Craving a flavorful and comforting dish that perfectly complements chapatis? Look no further than aloo curry, a classic Indian dish that tantalizes taste buds with its aromatic spices, tender potatoes, and a luscious gravy. Whether you're a seasoned cook or a beginner in the kitchen, this versatile recipe offers a delightful combination of flavors and textures, making it an ideal accompaniment to chapatis, the soft and fluffy Indian flatbread. In this article, we'll embark on a culinary journey to explore the art of crafting an irresistible aloo curry recipe that will elevate your chapati-eating experience to new heights.

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JEERA ALOO RECIPE

Jeera Aloo Recipe image

Its names itself makes juices flowing in mouth and makes one feel hungry. Simple yet delicious aloo jeera fry is one of the best quick Indian dinner recipes that can be made in minutes and paired up well with almost all Indian breads. This easy vegan recipe of jeera aloo uses routine Indian curry spices. However, what sets it apart from other aloo curry recipes is its dry yet delicately spicy taste and finely balanced mixture of spices that bring out unique aroma of pan fried jeera (zeera, cumin) seeds. It's simply irresistible.

Provided by Foram

Yield 2 servings

Number Of Ingredients 10

Ingredients

4 medium Potatoes, boiled, peeled and chopped into cubes
1 teaspoon Cumin Seeds (jeera)
1/2 teaspoon Red Chilli Powder
1/4 teaspoon Turmeric Powder
1 tablespoon Cumin-Coriander Powder
1 Green Chilli, finely chopped
1/2 teaspoon Dry Mango Powder or Lemon Juice
2 tablespoons Oil
2 tablespoons finely chopped Coriander Leaves
Salt to taste

Steps:

Heat oil in a non-stick pan or a kadai over medium flame. Add cumin seeds; when they start to crackle, add green chilli and sauté for 30-40 seconds.
Add red chilli powder, turmeric powder, cumin-coriander powder, dry mango powder and salt (If you have added salt while boiling potatoes, then taste one boiled potato piece and add salt only if required.)
Mix well.
Add boiled potato pieces.
Mix well until potato pieces are evenly coated with masala. Cook for 3-4 minutes.
Turn off the flame. Add coriander leaves and mix well. Transfer prepared aloo jeera fry to a serving bowl and serve hot with poori or paratha and plain curd.

POTATO CURRY RECIPE | ALOO CURRY | POTATO GRAVY FOR CHAPATHI

potato curry recipe | aloo curry | potato gravy for chapathi image

Aloo curry is a veg curry recipe made using diced potatoes in onion tomato gravy suitable to eat with rice, roti or chapathi.

Provided by Asiya

Categories Curries

Time 55m

Number Of Ingredients 12

Ingredients

2 tbsp oil
2 medium size onions (finely chopped)
2-3 vertically slit green chillies
salt - to taste
1 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp ginger garlic paste
4 potatoes (peeled and diced into small cubes)
2-3 curry leaves
3 to matoes (chopped)
2 cups water approx...
1 tbsp chopped coriander leaves

Steps:

Firstly, in a wok, add oil and heat it.
Into it, add chopped onions and saute for few seconds.
Add slit green chillies and cook until the onions turn soft and translucent.
Add salt, red chilli powder, turmeric powder, ginger garlic paste, mix up well and cook until the masala leaves oil at the sides.
Add diced potatoes, mix up well and cook for few minutes.
Add curry leaves, mix well and cook for few seconds.
Add chopped tomatoes, mix and cook until the tomatoes turn soft and pulpy.
Add water into the curry, mix well.
Adjust salt if required.
Add chopped coriander leaves, mix and cook until the potatoes turn soft and tender.
Check to see whether the aloo has turned soft.
Once it has turned soft, switch off the flame.
Serve hot with rice, roti or chapathi.
Watch the video procedure above.

Nutrition Facts : Calories 244 kcal, Carbohydrate 41 g, Protein 5 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Sodium 18 mg, Fiber 6 g, Sugar 4 g, UnsaturatedFat 6 g, ServingSize 1 serving

Tips:

For authentic flavor, use fresh ingredients whenever possible, especially the ginger, garlic, and cilantro.
If you don't have amchoor powder, you can substitute 1 tablespoon of lemon juice or tamarind paste.
To make the curry spicier, add 1 or 2 green chilies to the tadka (seasoned oil).
If you want a thicker curry, add 1 or 2 tablespoons of yogurt or coconut milk at the end of cooking.
Serve aloo curry with hot chapatis, rice, or parathas.

Conclusion:

Aloo curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover potatoes. The curry is flavorful and satisfying, and the potatoes are soft and tender. Aloo curry can be served with a variety of sides, such as chapatis, rice, or parathas. It is also a great dish to take to potlucks or picnics.

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