Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, dry potato curry. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Dry potato curry is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Dry potato curry is something which I’ve loved my entire life. They’re fine and they look fantastic.
Mix well and then stir in the potatoes. Potato curry or aloo curry recipe with stovetop & instant pot instructions. Simple, easy & quick to make You can check more Instant Pot Recipes here.
To begin with this recipe, we must first prepare a few ingredients. You can have dry potato curry using 18 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Dry potato curry:
- Make ready 400 gr potatoes
- Take 100 gr chopped tomatoes
- Get 70 gr chopped onions
- Prepare 1/2 tsp cumin seeds
- Take 1/2 tsp fennel seeds
- Take 3 pods cardamom
- Take 5-8 pcs black peppercorn
- Make ready 1 pcs bay leaf
- Get 1 pcs green/red chili (orange chili)
- Get small pcs of galangal (optional)
- Take 1 tsp turmeric powder
- Get 1 tsp chili powder
- Get 1/2 tsp coriander powder
- Take 1/2 tsp cumin powder
- Take salt
- Take pepper
- Take water
- Prepare 3 tbsp cooking oil
Learn how to make yummy dry potato. This Potato Curry is easy and quick to make. It goes well with roti, paratha or rice. I served this potato curry with Mughlai Egg Paratha.
Steps to make Dry potato curry:
- Prepare the ingredients. Boil the potatoes in advance until well cooked.
- In a pot/pan, heat 3 tbsp cooking oil. Add the cumin seeds, fennel seeds, bayleaf. Stir fry for 1 minute until aroma is out. Add the chopped onion.
- Add the chopped tomatoes, add the powder mixture (chili powder, turmeric powder, coriander powder, cumin powder)
- Mix them well. Lower the heat, cook the tomatoes until soft. Add some water if it is needed to avoid it get burned. Cook for 5 minutes.
- Season it with salt and pepper.
- Add the cooked potatoes. Mix it well in the sauce. Cook for 4-5 minutes until the potatoes get covered with sauce. Add drizzle water if it is needed but not too much.
- Switch off the heat, serve the dry potato curry with roti. Roti recipe– please refer to my egg paratha roll recipe.
- Enjoy it.
In this dry cauliflower and potato curry, tempered cumin and cloves add a final warming touch. The addition of other spices gives this curry an awesome, tangy flavor that balances out the other spices. indian dry potato curry. Its easy and tasty….and best thing…you can use it for fillings in toasted sandwiches, samosa pastries or an indian. A great tasting curry from scratch will always call for a fair few spices. Cool it and store it in dry container.
So that is going to wrap it up with this exceptional food dry potato curry recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
