Quick & Easy Aloo Curry | Simple Potato Onion Masala for Busy Weeknight Dinners

Ingredients

Main Ingredients

  • Potatoes – 3 medium (peeled & cubed)
  • Onions – 2 medium (thinly sliced)
  • Tomatoes – 2 medium (chopped)
  • Green chilies – 2 (slit)
  • Ginger-garlic paste – 1 tsp
  • Oil – 2 tbsp (preferably sunflower or vegetable)
  • Water – 2 cups
  • Salt – to taste
  • Fresh coriander leaves – 2 tbsp (chopped, for garnish)

Spices

  • Turmeric powder – ¼ tsp
  • Red chili powder – 1 tsp
  • Coriander powder – 2 tsp
  • Cumin powder – ½ tsp
  • Garam masala – ½ tsp
  • Mustard seeds – ½ tsp
  • Curry leaves – 6–8

Method

1. Prepare the Base

  • Heat oil in a deep pan or kadhai.
  • Add mustard seeds and allow them to splutter.
  • Add curry leaves and green chilies — sauté for 10 seconds.
  • Add sliced onions and sauté until they become soft and golden.

2. Add Spices

  • Mix in ginger-garlic paste and sauté until the raw smell vanishes.
  • Add turmeric powder, chili powder, coriander powder, and cumin powder.
  • Sauté for 30 seconds on slow flame so the spices release their fragrance.

3. Prepare Tomatoes

  • Mix in chopped tomatoes and a pinch of salt.
  • Let it cook until the tomatoes become soft and oil begins to separate.

4. Add Potatoes

  • Add diced potatoes and mix well so they are covered with the masala.
  • Mix in water and adjust salt.
  • Cover and cook on medium heat for 10–12 minutes or until the potatoes become tender.

5. Finish the Curry

  • After potatoes are cooked, check consistency — add a bit of water if you want a thinner curry.
  • Add garam masala powder and mix well.
  • Garnish with coriander leaves.

Serving Suggestions

  • Breakfast: Serve with puri or dosa.
  • Lunch/Dinner: Serve with chapati, paratha, or steamed rice.

For a rich version, add 2 tbsp coconut milk towards the end for a creamy finish.

Tip: If you pre-boil the potatoes, this curry can be prepared in under 15 minutes — perfect for busy days.

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