Aloo Aloo

Vasu’s  Aloo  Curry

This curry is close to my heart. It’s one of the signature dishes of my mother Vasundhara. Coriander seeds , cumin(jeera) seeds, and  Kashmiri dry red chillies give a remarkable flavour to this curry. It’s a semi- dry curry. Goes well with sambar rice, phulkas, curd rice, stuffing for dosas, hot parathas and etc etc. Give a try and I’m sure you’ ll love it.



Big potatoes – 3 ( boiled, peeled and cubed to big pieces)

Onions – 2 ( peeled and diced to big pieces)

Turmeric powder – 2 pinches

Salt to taste

Soak in water for 1 hour 

Coriander seeds – 2 tablespoons

Cumin seeds ( jeera ) – 1 tablespoon

Dry Kashmiri red chillies – 4

After soaking for an hour, drain and blend to a little coarse paste with little water.

To  Season

Oil –  3  tablespoons

Mustard seeds – 1/2  teaspoon

To  Garnish

Torn curry leaves  –  little


Heat a pan . Add oil and season the mustard seeds. Fry the onion on medium flame till transparent. Add the paste, cubed potatoes, salt to taste , turmeric powder and 1/4 cup water. Cover and boil for 5 minutes on sim flame. Open the lid and add torn curry leaves. Mix well. Cover and cook for further 3 minutes on sim flame. A semi- dry curry is ready to serve hot . Enjoy  with your family and friends.

Chef’s  Tips

1)To make this curry for puri mash the potatoes and add  a little extra water.

2) Can use this curry as a stuffing for  wrap. Cut  potatoes to small cubes after boiling  and peeling.

3) Cool the potatoes well before handling them.


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