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Potato Curry (Aloo Masala)

Potato Curry (Aloo Masala)
DinnerIndian⏱ 20 minServes 4MediumGluten-freeEgg-freeDairy-freeLactose-freeVeganVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 1 tbsp oil
  • ½ tsp mustard seed
  • ½ tbsp chana dhal (optional)
  • 5 curry leaves
  • 1 medium onion, chopped thin
  • 4-5 split green chillies
  • 4 large potatoes, cubed and par-boiled
  • 1 pinch turmeric powder
  • ½ tsp salt

Method

  1. Heat oil.
  2. Sautée the mustard seed first, then add chana dhal, curry leaves, onion and chillies.
  3. Fry until the onions begin to change color.
  4. Add potatoes.
  5. Sprinkle the turmeric evenly and stir well to mix all the ingredients
  6. Cover and cook on a medium flame for about 5 minutes, stirring well, until the potatoes become very soft and somewhat mashed.
  7. Season with salt to taste.

Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
Photo: An Aesthetic Potato Masala by Thamizhpparithi Maari (CC BY-SA 4.0) · source