Aloo Curry

Preparation time
10 mins
Cooking time
20 mins
Difficulty
moderate
Serves
4 people
Meal course
Dinner
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1 Tsp
Jeera/ cumin (To Temper)
1/2 cup
Grated Coconut (To be ground into a paste)
1/4 cup
Cilantro/ coriander leaves (To be ground into a paste)
1 Tsp
Khus Khus/poppy seeds (To be ground into a paste)
1 small
Ginger (To be ground into a paste)
1 small
Clove (To be ground into a paste)
1 small
Cinnamon (To be ground into a paste)
2 Tbsp
Vangibath Powder (To be ground into a paste)
1 small
Garlic (To be ground into a paste)
1 small
Onion (To be ground into a paste)
7 Tbsp
Oil
1/2 cup
Frozen or fresh peas
1 cup
Fresh spinach
2 large
Onion
2 large
Potato
Aloo Curry

Vangibath powder is used in most household in Indian homes. If you use any other masala instead of vangibath powder you will not get the distinct taste that this gravy boasts of. You could also buy the Santhrupthi/MTR Vangibath powder. You can also substitute this gravy with other vegetables like brinjal or whole channa dal (kadlekaalu).

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Shravanthi Ravi

Shravanthi is a graphic designer, photographer, cook, blogger and a mother with keen interest in health and wellness. Her creative side always keeps her on her toes.

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  1. Boil the potatoes and drain them. Cut them into bite size cubes.
  2. Chop ,Wash and clean the palak/ spinach leaves.
  3. Heat oil in a pan and add jeera, once it starts spluttering add the onions and sauté till they are translucent.
  4. Now add Spinach and sauté till the leaves cook and reduce in volume ( do not add water, since the water in the spinach is sufficient to cook them).
  5. Meanwhile grind the mixture under the ‘to be ground’ table.
  6. Add the mixture to the sautéed onions and fry until the raw smell is gone.
  7. Now add the boiled potatoes, peas, salt and cook in medium heat until all the masala blends together.
  8. Enjoy with hot phulkas or chapatti.

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