Oct 27, 2012

Spicy Potato Curry

Spicy Aloo Curry

A simple and delicious pressure cooker method potato curry, made of aloo, onion and spices. Best with rotis / puri / rice …

Serves:  3


1 tablespoon oil

1 onion, finely sliced

1 teaspoon red chilli powder

¼ teaspoon turmeric powder

2 potatoes, roughly chopped

1 well ripe tomato, sliced or chopped

¼ cup chopped coriander leaves

¾ teaspoon salt (or to taste)

1 ½ cup water (300 ml ) Please measure in Indian standard measuring cup of 200 ml / 8 oz capacity

Extra 2 teaspoon chopped coriander leaves


Dilute red chilli powder and turmeric powder in  1 tablespoon water and keep aside.

Heat oil in a pressure cooker on a medium heat and fry sliced onion until golden color.

Add diluted spice powders and stir on a low heat for 1 minute until well combined with onion and water dries up.

Add potato, tomato and chopped coriander leaves. Cover pressure cook lid and pressure cook for 10 minutes until done / potatoes well cooked (reduce the high heat after 3 quick whistles and cook again on a medium heat for 5 minutes). Do not open pressure cooker lid. Allow the cooker to cool it naturally. Open the lid. If you’re fine with thin potato gravy, serve directly with chopped coriander leaves topping. For thick potato gravy – remove pressure cooker lid. Gently mash cooked potatoes with back side of the steel ladle. Cover with another lid and cook on a medium heat for 5 – 7 minutes until gravy thickens. Serve with rotis / puri ..