POTATO CURRY(Aloo Curry)

 POTATO CURRY(Aloo Curry) :-
                                                                                                                  << Translate in HINDI>>


                 

                          This spicy Indian potato curry is super easy to make —  you can pull it off in under 30 minutes. Serve it with a khichdi, pulao or with a flatbread like roti or naan for a quick, delicious meal. Vegan, gluten-free, soy-free and nut-free.

NECESSARY INGREDIENTS :-

• Potatoes boiled - 500 grams (6-7 medium sized potatoes)
• Tomatoes - 2
• Green chili - 2
• Ginger - 1 inch piece
• Coriander leaves - 2-3 tablespoons finely chopped
• Refined oil or ghee - 3-4 tbsp
• Cumin seeds - half a teaspoon
• Asafoetida - 1 pinch
• Turmeric Powder - 1/4 tsp
• Coriander Powder - 2 teaspoons
• Red chili powder - 1/4 tsp
• Mango powder - 1/2 tsp
• Garam Masala - 1 teaspoon
• Salt - a little more than 1 tsp or as per taste.

METHOD:-


STEP 1: Wash tomatoes, green chilies and ginger, cut into large pieces and grind them. Peel the potatoes, and break them with a thick thick hand.

STEP 2: Heat oil in a pan, add cumin and asafoetida in hot oil.

STEP 3: When the cumin seeds are roasted add turmeric powder and coriander powder.

STEP 4: Now add tomato, green chilli and ginger paste, also add red chili powder and fry the spices till oil starts floating on the spices.

STEP 5: After frying the masala add potatoes and fry for 2 minutes.




STEP 6:  Add 1.5 cups of water, also add mango powder. After the vegetable comes to a boil, add salt, garam masala and green coriander and cover it and cook it on low flame for 5-6 minutes.

STEP 7: After the vegetable is cooked, it starts smelling very good. Take out the vegetable in a bowl and garnish with green coriander.



STEP 8: Serve the potato vegetable with hot poori or hot parathas.