Spiced Potato Curry (Aloo)

SO MANY of you’ve got requested a curry recipe, so right here is my try at making a Spiced Potato Curry – and I actually hope you prefer it!

If you cannot inform, I do NOT have a lot expertise with Indian meals. Curry was simply not a preferred dish, rising up within the cornfields of Indiana again within the 70s.

I grew up consuming mother’s southern recipes and my dad’s midwestern favorites – primarily meat, corn, Steak n Shake chili, and potatoes.

I picked up my style for Tex-Mex once I lived in Dallas. And after spending 10 yrs in New Mexico – I completely fell in LOVE with ANY form of New Mexican delicacies.

And someplace alongside the way in which, I developed a style for actually good (and spicy) Asian dishes as nicely.

However curry? Not a lot.

So how do you make your followers blissful and develop a recipe you don’t have any thought what it’s alleged to style like?

Nicely, you form of need to cheat just a little. And so to provide credit score the place credit score is due – I used this recipe as a information and for inspiration.

I modified the tactic so I may cook dinner it on the range as a substitute of an immediate pot, and I modified among the substances to match what I had available in my pantry.

I have to say – I actually appreciated it! Hope you do too.

Spiced Potato Curry

Finely cube about 1 cup of white onion (or extra for those who actually like onions), and saute them in a couple of tablespoons of veg broth or water. The recipe stated to make use of oil (however you realize I by no means use it) and so as to add each mustard and cumin seed – so I used common yellow mustard and floor cumin as a substitute.

I additionally added ½ of a crimson bell pepper that I wanted to make use of up.

Subsequent, I added the garlic and ginger and for those who love a LOT in your curry, be at liberty so as to add extra. My teaspoons have been heaping.

In addition they referred to as for a chile pepper earlier than including the tomatoes, however I simply use a ten oz can of Rotel tomatoes that additionally has inexperienced chile in it. Common diced tomatoes will work nice too for those who do not like spicy curry.

Subsequent, come the spices, and I perceive these spices are fairly widespread in Indian meals, so for those who LOVE these flavors (as a number of my readers have informed me they do) please be at liberty to up the quantities to your personal particular person style.

And once more, depart the crimson chile powder out for those who do not like spicy curry. I used Ancho chile powder however crimson pepper flakes would work too.

As soon as the veggies, tomatoes, and spices have all come collectively and softened, add 2 cups of diced potatoes. I used Yukon golds however I am positive any potato will work. And at last, add a cup of water (or broth) to deliver all of it collectively.

Prepare dinner coated for a minimum of 10 minutes till the potatoes are tender, then an extra 5 minutes uncovered to cut back the sauce, stirring steadily.

Style and alter any spices or salt to your liking, and serve with contemporary cilantro for garnish.

To be trustworthy, I actually appreciated it nevertheless it was a tad bit too spicy for my spouse, who additionally shouldn’t be a fan of Indian meals. However to me – it was actually good and I may have added some extra spice.

I hope you want my first try ever at making curry and for those who do (or do not) … drop me a remark down under.

See you quickly and thanks for all of the solutions!