ALOO CURRY RECIPE FOR CHAPATHI | ALOO SABZI RECIPE FOR PARATHA

Boil the potatoes. Cool, peel, and cut into rough cubes.

Chop onions and coriander leaves, slice the tomatoes, and slit the green chillies.

Heat oil in a kadhai and add cumin seeds.

Once it splutters, add the chopped onions. Fry on medium heat for around 7-8 minutes till light brown.

Add the ginger garlic paste, mix, and fry on low heat for 2 minutes.

Add the tomato slices, slit green chillies, and 3/4 tsp salt. Mix and fry on medium heat for 2-3 minutes till the tomatoes are soft.

Add turmeric, red chilli, coriander, and Kashmiri chilli powder. Mix, add a splash of water, and fry on low heat for 2-3 minutes till the masala and tomatoes are cooked and oil separates.

Add 250 ml water, mix, and simmer on low heat for 2-3 minutes till oil separates.

Add the cubed potatoes and garam masala powder, and cook covered on low heat for 8 minutes.

Remove the lid, garnish with chopped coriander leaves, and season with a pinch of salt.

Simmer for a minute and serve hot with Roti, Chapathi, or Paratha.

Equipment Needed

Spice Level:

Dietary