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
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Alloo (Potato) Curry

This very hot curry can be served alone for vegetarians, or as a side dish.
Cuisine: Very low in saturated fat. Very high in vitamin B6. Very high in vitamin C
Calories: 763kcal
All Rights Reserved: Adapted from Curry page 144

Ingredients

  • 30 mls canola oil
  • 1 red onion peeled and finely chopped
  • 200 g Bella tomatoes cut in half
  • 2 red chillies stalks removed (adjust to your taste)
  • 2.5 mls cayenne pepper
  • 5 mls cumin seeds
  • Salt to season
  • 250 mls water divided
  • 700 g baby potatoes
  • 20 g coriander roughly chopped

Method

  • Place the oil into a lidded sauté pan
  • When hot, add the onions and sauté until soft
  • Add the tomatoes, chillies, cayenne, cumin and salt
  • Add 125mls water and cook until the tomato skins start to blister, stirring occasionally
  • Add the potatoes and the rest of the water
  • Stir well to combine
  • Place the lid on the pan and cook for 25 minutes
  • Remove the lid and continue cooking until the oil separates out
  • Add the coriander, stir in and remove from the heat and serve

Notes

I used my tagine to make the curry in

Nutrition

Calories: 763kcal | Carbohydrates: 144g | Protein: 21.5g | Fat: 9.5g | Saturated Fat: 0.5g | Sodium: 655mg | Fiber: 13.2g | Sugar: 9.7g

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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33 thoughts on “Recipe For Alloo Potato Curry

  1. 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.

  2. 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!

  3. Hi Tandy, I just started enjoying Indian food this year and now I have many favorites, this looks delicious!

  4. 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 😉

  5. Good luck with the contest! These would be a winner in my book no matter how you cut it! I love potatoes!

  6. Oh, I do love Indian food and Alloo Curry is always a favourite – yours looks fab – Tandy!

  7. This looks so good!! What a fun recipe… I LOVE Indian food and need to make it again soon! Thanks for the reminder! 🙂

  8. This is such a great side dish Tandy…like the spices in it…
    Have a wonderful weekend 🙂

  9. 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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