Easy Potato Curry | Dry Aloo ki Sabji – South Indian Style

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Easy Potato Curry | Dry Aloo ki Sabji - South Indian Style

Potato is such a versatile vegetable that literally it can be incorporated in any cuisine… They blend soo well in combination with other vegetables, that it should be known as the king of Vegetables , not Aubergine.. A king should be versatile , kind , well versed , accommodating  and what not.. And Potato it is,will be universally elected if ever a poll is being conducted !!

Easy Potato Curry | Dry Aloo ki Sabji - South Indian Style

We , as a family love Potatoes any day.. Be it Jacket Potato with Cheese and Baked Beans  – The kids favorite , Herby Potato Rosti , Alu .. Aloo Paratha – Potato Flatbread ,Aloo Methi ParathaAloo Bonda , Aluu Tikki in chats  , Curries like Aloo Methi ki Sabji or Aloo Gobi or Aluuu Mutter and many more..
In different parts of SouthIndia,  we prepare Potato curry also known as Urlakayangu Curry | Fry in many ways . Either roast it , just saute it in tempered seasoning or just roughly mash the potato up and a million ways.

Easy Potato Curry | Dry Aloo ki Sabji - South Indian Style
Easy Potato Curry | Dry Aloo ki Sabji - South Indian Style

This post is intended to share a curry that I have learnt from my H . Yep .. He is the Potato king in the house.. , given him the choice , H can cook it up anytime. Though this curry hasn’t turned up to his standard of roasting , but it tasted delicious. I cooked this curry to pair my Sambar for our get together and the box was nearly clean sweep.. The empty container speaks for the itself !!
As I reiterate from the title , this curry is super easy , no flairs no twists and turns…

Easy Potato Curry | Dry Aloo ki Sabji - South Indian Style

This curry has just two vegetables – Potato ( the hero ) and Onion ( Supporting actor) , tempering ingredients and some basic Powders.

Easy Potato Curry | Dry Aloo ki Sabji - South Indian Style

EASY POTATO
CURRY

Easy Potato Curry | Dry Aloo ki Sabji - South Indian Style

Ingredients:

1 kg Potatoes
3 Large Onions
1/2 Tsp Turmeric Powder
1 Tsp Red Chilli Powder
Salt as Needed

For Tempering

3 Tbsp. Oil
2 tsp Mustard Seeds
2 tsp Urad Dal
1 tsp Cumin Seeds
½ Tsp Asafoetida  ( Hing Powder)

DIRECTIONS:

  •  Wash the
    Potatoes, peel them one by one and dice them into small pieces. Prepare the
    onions by peeling the skin and then chopping them lengthwise and further
    down.
  • Heat Oil in a
    Kadai. Add the tempering Ingredients, once the mustard seeds and cumin seeds
    begin to crackle, add the chopped onions and fry until translucent.
  • Add the cubed
    potatoes along with Salt, chilli powder and turmeric powder to the Onions in
    the Kadai. Sauté them, stirring in between until the potatoes are cooked.  I added the lid , accidently and the
    potatoes cooked a bit too quick and softened.
  • Serve the curry
    with Rice and hot Rasam or some Sambar. They taste delicious too with some
    chapati’s by the side.

NOTES:

Make sure you don’t
add the lid to speed up the cooking process; the potatoes will go soft and
will not retain shape. In this curry, the potatoes are meant to retain the
shape while serving.

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