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Recipes >> Curry Recipes > Potato Curry - Aloo Curry

Potato Curry - Aloo Curry

Potato Curry - Aloo Curry
Prep Time
20 Mins
Cook Time

35 Mins

This stuffed potato curry is as exotic as its popular name.
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  • Potatoes 1 kg
  • Clarified butter (ghee) 30 ml
  • Cooking oil for gravy 90 ml
  • Cooking oil for deep fry
  • Coriander leaves 90 gm
  • Coriander powder 1 tsp
  • Cumin (jeera) seeds 2.5 gm
  • Dry mango powder (amchur) 1 tsp
  • Fenugreek (methi), fresh 105 gm
  • Garam masala 1 tsp
  • Green chillies 10
  • Mint 45 gm
  • Raisins 4 tsp
  • Red chilli powder 2 tsp
  • Salt to taste
  • Spinach 400 gm
  • Tomatoes, chopped 1/3 cup
  • Turmeric (haldi) powder 2.5 gm
  • Yoghurt 45 gm

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Cooking Directions

  1. Take medium sized, rounded potatoes.

  2. Peel and scoop out the centre then deep fry the shell.

  3. Grind mint, coriander leaves, green chillies, cumin, mango powder, raisins and salt with very little water into a chutney (relish) and set aside.

  4. Heat 90 ml/6 tablespoons oil in a kadhai.

  5. Add turmeric powder, tomatoes, spinach and fenugreek leaves.

  6. Saute lightly. Add red chilli powder and salt and cook till gravy thickens.

  7. Add the yoghurt, garam masala, coriander powder and clarified butter.

  8. Remove from heat and push through a thick sieve. Set aside.

  9. Stuff the potatoes with the mint and coriander chutney.

  10. Place the potatoes in a shallow dish and pour the hot strained gravy over.

  11. Serve immediately with biryani.

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