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.
Oil – 3 tablespoons
Mustard seeds – 1/2 teaspoon
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.
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.