Hello Everyone! If you haven’t already guessed it, or if I haven’t already told some of you (for a special project this coming August), the theme for this year on the blog is Colours of the Rainbow! Tonight, and for the rest of the month of May, I will be continuing on with the colour yellow.
If you love simple ingredients with beautiful, massive flavours, then you’ve found the right recipe! This Aloo Kadhi, or in English, Indian Potato Curry, has incredible flavours that are hard to beat. Even though I ended up mashing almost half of the potatoes in this curry, mine didn’t turn out as thick in consistency as I would have wanted it to be, but that’s easy to fix – just mash up more potatoes!
This recipe may not have all the authentic spices found in a traditional Aloo Curry, but I can guarantee it tastes amazing! Vidhya, I know you still read my blog posts after so many years, so please don’t grill me on this dish *cheeky grin* Anyway, it’s terrific with freshly made puri, a crisp and puffy Indian bread, or with paratha, an unleavened Indian flatbread made with whole wheat flour.
Before we dive into tonight’s recipe, please take the time to check out where I drew my inspiration from. The original recipe is on Scrambled Chefs by Aena.
PREP TIME 10 MINS | COOKING TIME 35 MINS | SERVES 3-4
- 6 medium-sized potatoes, wash, peeled, and cut into small cubes
- 3-4 pcs whole cloves
- 2 pcs star anise
- 1 pc cinnamon bark
- 2-3 garlic cloves, minced
- 1 thumb-sized fresh turmeric, julienned
- 2 cups water (or vegetable stock)
- 3 tbsp coconut oil
- 1 & 1/2 tsp chilli flakes
- 1 & 1/2 tsp ground paprika
- 1/2 tsp turmeric powder
- 1/2 tsp yellow curry powder
- Salt, to taste
- Handful of blanched kale leaves, to garnish (optional)
- Add the coconut oil in a large heavy-bottomed pot over medium heat. When the oil starts to shimmer, add the cinnamon bark, star anise, and whole cloves; sauté until fragrant, about a minute or two. Be careful not to burn the aromatics. Then add the minced garlic and fresh turmeric and sauté until golden brown and fragrant, about 30 seconds.
- Add the potatoes into the pot, together with the ground paprika, chilli flakes, curry powder, and turmeric powder. Season with salt, to taste, and then give it a good mix, cooking for about a minute or two.
- Add the water or vegetable stock and bring to a gentle boiling. Cover the pot and leave to cook for about 15 to 20 minutes, or until the potatoes are cooked through. If desired, use a fork to mash up some of the potatoes to thicken the curry to the consistency of your liking. Let it simmer, partially covered, for 5 to 10 more minutes.
- Check and taste to see if the curry needs additional seasoning. If so, season with a touch more salt and freshly ground black pepper.
- Once done, transfer to a serving dish and top with some blanched kale. Or, if you’re not a coriander hater like myself, go ahead and top your Aloo Kadhi off with a sprinkle of chopped coriander.
- Serve hot with some freshly cooked Indian bread of choice. You may also choose to enjoy this dish with some freshly cooked basmati rice if you’re a starch on starch kind of person. Enjoy!
- Cut the potatoes into small-sized cubes if you want the potatoes to cook faster. The bigger the potato pieces, the longer it will take for them to cook all the way through.
- Cook the potato curry on low to medium heat. Potatoes are root-based starches that thicken up and soften more easily when cooked on low heat. Therefore, when you cook the curry on low heat, not only will it cook the potatoes all the way through, it will also make the curry thick and at the right consistency.
– Ally xx