Are you craving a scrumptious dish that’s both quick and easy to make? Look no further than this mouthwatering potato curry recipe! Packed with flavor, this aromatic aloo curry will tantalize your taste buds, and the best part? It doesn’t contain any onions or garlic. With just a few simple ingredients and minimal preparation time, you can whip up a delectable dish that will leave you wanting more. So why wait? Let’s dive right in and discover how to create this quick and tasty potato curry.

Quick, Easy, and Tasty Potato Curry: A Delicious Aloo Curry Recipe Without Onion and Garlic

Introduction

Are you a fan of Indian cuisine? Do you crave the rich flavors and aromatic spices that make your taste buds dance with delight? Well, look no further because today, I’m going to share with you a mouthwatering recipe for aloo curry, a delicious potato curry that is quick, easy, and bursting with flavor. The best part? This recipe is made without onion and garlic, making it suitable for those who prefer to avoid these ingredients. So, put on your apron, grab your cooking utensils, and let’s get started!

Ingredients

To make this delectable aloo curry, you will need the following ingredients:

• Oil: 2 tablespoons (for frying)
• Panch phoron: 1 teaspoon (a blend of five spices: fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds)
• Bay leaf: 1
• Potatoes: 4 medium-sized (peeled and cut into cubes)
• Grated ginger: 1 tablespoon
• Tomato: 1 medium-sized (finely chopped)
• Hing (asafoetida): a pinch
• Turmeric powder: 1/2 teaspoon
• Kashmiri red chilli powder: 1 teaspoon
• Water: 1 cup
• Salt: to taste
• Sugar: 1/2 teaspoon
• Coriander leaves: for garnishing
• Bhaja masala: for garnishing (a roasted spice blend)

Method

Now that we have gathered our ingredients, let’s move on to the method of preparing this tantalizing aloo curry:

1. Heat oil in a pan over medium heat. Once the oil is hot, add panch phoron and bay leaf. Allow them to splutter and release their flavors.

2. Add the cubed potatoes to the pan and fry them until they turn slightly golden brown. Ensure that the potatoes are evenly coated with oil.

3. Now, sprinkle grated ginger over the potatoes and give it a quick stir. Ginger adds a lovely hint of warmth and freshness to the dish.

4. Add the chopped tomato and cook until it becomes soft and mushy. The tomato adds a tangy and juicy element to the curry.

5. Next, add hing, turmeric powder, and Kashmiri red chilli powder to the pan. These spices give the aloo curry its vibrant color and gentle spiciness.

6. Stir the spices well, ensuring that they coat the potatoes and tomatoes evenly. This will enhance the flavor profile of the curry.

7. Pour water into the pan and season with salt and sugar according to your taste preferences. This will help balance the flavors and bring out the natural sweetness of the potatoes.

8. Cover the pan with a lid and let the curry simmer for about 10-15 minutes or until the potatoes are tender. Keep checking and stirring occasionally to prevent the curry from sticking to the bottom of the pan.

9. Once the potatoes are cooked, remove the lid and garnish the aloo curry with fresh coriander leaves and a sprinkle of bhaja masala. This will add a burst of freshness and aroma to the dish.

10. Your lip-smacking aloo curry is now ready to be served! It pairs beautifully with bread, roti, poori, or rice. The choice is yours!

Conclusion

In conclusion, this quick, easy, and tasty potato curry recipe is a winner in every aspect. Its simplicity, without compromising on flavor, makes it a go-to dish for those days when you want something delicious but don’t have much time to spare. The absence of onion and garlic in this recipe broadens its appeal to individuals with specific dietary requirements or preferences. So, the next time you’re craving some comfort food with a twist, give this aloo curry recipe a try. Subscribe to Curries With Bumbi for more mouthwatering recipes and don’t forget to watch related vegetarian and vegan recipe videos to expand your culinary repertoire. Happy cooking!

FAQs (Frequently Asked Questions)

1. Can I substitute regular chilli powder for Kashmiri red chilli powder?

   • Yes, you can substitute regular chilli powder, but keep in mind that it may alter the color and spiciness of the dish.

2. How can I make this aloo curry spicier?

   • If you prefer a spicier curry, you can increase the amount of Kashmiri red chilli powder or add a pinch of cayenne pepper.

3. Can I add other vegetables to this aloo curry?

   • Absolutely! Feel free to experiment by adding vegetables like peas, carrots, or cauliflower to enhance the texture and nutritional value of the curry.

4. How long will this aloo curry stay fresh?

   • This aloo curry can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat it before serving.

5. How can I contact Curries With Bumbi for any queries or additional recipe requests?

   • You can contact Curries With Bumbi via email at [email protected] or through their Facebook page. They are always eager to assist and share their love for flavorful recipes with their audience.