Old Delhi style-Potato Curry

Since Kachori was on the cards this morning, we made this Old Delhi style aloo sabzi (potato curry). This doesn’t use garlic- onion and can be prepared in minutes if boiled potatoes are handy. The steps are simple. Mix all the dry spices (except salt) in little bit of water and make a paste. Take cooking oil/ghee in a pan. Fry some dry fenugreek in the oil.

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Add the paste. Cook it for a bit. Add tomato, ginger and green chilli paste. Cook till the mix leaves oil on the sides of the pan. Add roughly broken chunks of boiled potato. Add some salt and mix well. Add water. Bring it to a boil and simmer it for 2 minutes till oil floats on top. Put the flame off and the curry is ready.

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Recipe of Old Delhi-style Potato Curry

Time taken: 20 minutes

Ingredients:

• 2 medium-sized boiled potatoes
• 1 medium-sized tomato
• 1/2 inch piece of ginger
• 1 medium green chilli (reduce it if you want less chilli)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon of degi mirch powder (this particular red chilli powder gives nice colour to the curry but is not too hot)
• 1/2 teaspoon aamchoor powder (dried mango powder)
• 1/2 teaspoon of coriander powder
• salt to taste
• 1 tablespoon oil/ghee
• 1/2 teaspoon of kasoori methi (dried fenugreek leaves)
• 1 pinch hing (asafoetida)
• 3/4 cup of water

Steps:

1. Take all the dry spices except asafoetida, salt and fenugreek and mix them with a little water in a bowl to get a spice paste.
2. Blend tomato, green chilli and ginger together
3. In a pan heat oil/ghee. When the oil is hot, add asafoetida, after a minute, add dry fenugreek leaves. Saute for a bit till it looks crispy.
4. Add the spice paste, fry it till the raw smell of spices begins to fade.
5. Add the tomato-chilli-ginger paste. Saute till the mix starts to release oil on the sides of the pan. Add salt
6. Add roughly crushed boiled potato (I prefer to keep the peel on). Mix it well.
7. Add water and bring it to a boil on medium flame. Let it simmer for five minutes or till oil comes on top. Switch the flame off. The curry is typically served with poori (Indian fried bread made with wholewheat flour) or Kachori.You can check the recipe of Kachori here. Here is a pic of our breakfast with this curry, kachori, green chutney and curd.