Recipe For Alloo Potato Curry

I would love to win with the Hot Potato Blogger Challenge because I could really do with some good news!

Alloo Potato Curry
Alloo Curry

I first had a potato curry at a friend who had made a lot of traditional Indian dishes for us to try. Hers was mild and pleasant and so for one of my potato recipes I decided this would be high up on my list. The weather this past weekend was perfect for a curry as it was cold and wet. I needed something warming to eat and this curry completed the bill perfectly. This dish is from Pakistan and should be served with apple chutney and nan bread. I used 2 chillies in my recipe – the original calls for 8 – and it was a bit too hot for my palate. I added crème fraîche to the potatoes to cool it down as I did not have any yoghurt in my fridge. I will make this again, with only one chilli next time, and I think a coriander raita will be perfect to serve alongside the allloo curry.

Potato Curry
Potato Curry

Alloo (Potato) Curry
 
This very hot curry can be served alone for vegetarians, or as a side dish.
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Cuisine: Very low in saturated fat. Very high in vitamin B6. Very high in vitamin C
Ingredients
  • 30mls canola oil
  • 1 red onion, peeled and finely chopped
  • 200g Bella tomatoes, cut in half
  • 2 red chillies, stalks removed (adjust to your taste)
  • 2.5mls cayenne pepper
  • 5mls cumin seeds
  • Salt to season
  • 250mls water, divided
  • 700g baby potatoes
  • 20g coriander, roughly chopped
Method
  1. Place the oil into a lidded sauté pan
  2. When hot, add the onions and sauté until soft
  3. Add the tomatoes, chillies, cayenne, cumin and salt
  4. Add 125mls water and cook until the tomato skins start to blister, stirring occasionally
  5. Add the potatoes and the rest of the water
  6. Stir well to combine
  7. Place the lid on the pan and cook for 25 minutes
  8. Remove the lid and continue cooking until the oil separates out
  9. Add the coriander, stir in and remove from the heat and serve
My Notes
I used my tagine to make the curry in
Recipe Information
Calories: 763 Fat: 9.5g Saturated fat: 0.5g Carbohydrates: 144g Sugar: 9.7g Sodium: 655mg Fiber: 13.2g Protein: 21.5g

Click on the links for conversions and notes.

Disclosure: I was invited to participate in this competition. I was provided with the potatoes I needed, together with additional pantry ingredients and vouchers to the value of R400. This post is in line with my blogging policy.

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32 thoughts on “Recipe For Alloo Potato Curry

  1. Sounds delicious and perfect for the cold weather – thanks Tandy, I’m always on the look out on potato recipes to mix things up!! Jan x
    Jan (A gluttonous wife) sharing the blog ♥ In my kitchen ~ June 2015My Profile

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    1. This is a make again dish for sure 🙂

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  2. Love that you left them whole!

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    1. I never cut up baby potatoes Tammy 🙂

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  3. What a great recipe for “Meat Free Monday”. I don’t think I’ve had potato curry before but I think the closest thing I may have tried are potato samoosas. Good luck with the competition. I will cross my fingers for you xx

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    1. I want to try potato samoosas now!

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  4. This is such a great side dish Tandy…like the spices in it…
    Have a wonderful weekend 🙂
    Juliana sharing the blog ♥ Overnight Yeast-Raised WafflesMy Profile

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    1. Thanks Juliana, and you too!

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  5. This looks so good!! What a fun recipe… I LOVE Indian food and need to make it again soon! Thanks for the reminder! 🙂
    Cailee sharing the blog ♥ Thrifty Thursday!My Profile

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    1. Hope you enjoy this!

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  6. I’ve never had anything like this- it’s so pretty and delicious looking!

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    1. Thank you for the compliment 🙂

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  7. Oh, I do love Indian food and Alloo Curry is always a favourite – yours looks fab – Tandy!
    Rachel (Rachel’s Kitchen NZ) sharing the blog ♥ Trippa alla RomanaMy Profile

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    1. Thanks Rachel 🙂

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  8. Good luck with the contest! These would be a winner in my book no matter how you cut it! I love potatoes!
    Abbe @ This is How I Cook sharing the blog ♥ Sweet Pea, Mango and Mint SaladMy Profile

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    1. Thank you Abbe 🙂

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  9. I think I would prefer the crème fraiche than the yogurt, but that’s my personal taste.
    The Hot Potato blogger challenge sounds very adventurous I must admit 😉

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    1. I must say, the crème fraiche brings something great to the dish 🙂

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  10. They look and sound amazing!

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    1. Thank you Pam 🙂

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  11. Hi Tandy, I just started enjoying Indian food this year and now I have many favorites, this looks delicious!
    cheri sharing the blog ♥ Cottage Cooking Club Month of MayMy Profile

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    1. I hope you try and make this Cheri 🙂

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  12. Delicious!
    Have a happy day.
    🙂 Mandy xo

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    1. Thank you Mandy xx

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  13. I gre up eating potato curry – my mom makes so many variations of it – from mild and with a lot of “gravy” to super spicy, with no “gravy” – so, I am drooling all over my screen looking at this, Tandy!

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    1. Shashi, I think I need to try your mom’s recipe for mild with lots of gravy!

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  14. This is one of my favorite kinds of curries!

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    1. I am not surprised 🙂

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  15. This potato curry looks delicious Tandy, but I think I’ll take your advice and use 2 chillies instead of the original 8. I have a pretty weak palate for “hot’ items. Just can’t take the heat.

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    1. Then maybe only try using one – mine was too hot for me 🙂

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  16. Mmmmmmmm! I love potato salad, especially digging the different flavours in yours. Its nice to see a pot salad without cream.

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    1. Thanks Anna 🙂

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