Aloo gravy or potato curry recipe – no onion no garlic recipe – side dish for rotis

ALOO gravy

Aloo gravy is a simple and quick side dish for rotis as well as vegetable fried rice or peas pulao or any other pulao variety.  It also serves as an accompaniment for rajgira puris or plain puris.  It is a no onion no garlic recipe and a good dish especially on fasting days or navratri days.  Boiled potatoes is cooked in a tomato gravy and with mild spices added to it.  

If you are looking for no onion no garlic side dish for rotis, you can try aloo tamatar in my blog with a different preparation.

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Prep Time :  15 mins

Cook Time : 20 mins

Servings :  2-3 persons

North Indian cuisine

INGREDIENTS

Potatoes – 4 medium sized (boiled and mashed)

Tomatoes – 2 large sized (chopped finely)

Cooking oil/ghee – 2 tablespoons

A pinch of asafoetida/hing

Cumin powder/jeera powder – 1/2 teaspoon

Turmeric powder/haldi – 1/4 teaspoon

Red chilli powder/lal mirchi  powder – 1 teaspoon

Coriander/dhania powder – 1 teaspoon

Garam masala powder – 1 teaspoon

Ginger/adrak – 1 inch sized chopped finely or grated

Salt to taste

Chopped coriander leaves for garnishing

HOW TO MAKE OR PREPARE ALOO GRAVY OR POTATO CURRY RECIPE

Boil the potatoes with sufficient water.  Once cooled down, peel the skin and mash/crumble the potatoes.  Keep it aside.

Heat oil or ghee in a pan on a low flame.  Add coriander powder, cumin powder, turmeric powder, red chilli powder and stir for few seconds.  Add chopped tomatoes and saute well.  Cook on a medium flame till the tomatoes become little soft.

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Once the tomatoes are well cooked and become little soft, add chopped ginger and mix well.  Then add mashed potatoes and mix well.  Saute for a minute.

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Add water and mix well again.  Adjust the water according to the consistency required by you, by adding more or less water.  Add salt  and mix well.

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Cook on a low flame for 10-12 minutes by stirring in between occasionally.  Once the gravy begins to thicken add garam masala and chopped coriander leaves and combine together.  Switch off the flame.

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Serve aloo gravy or potato curry hot or warm with rotis or puris.

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TIPS/NOTES

If you want to thicken the curry, you can either simmer for a longer time or mash few potatoes with the back of the spoon while simmering.

If you are interested in aloo recipes, also try these aloo recipes — aloo jeera, aloo palak, potato peas cutlet and aloo paratha.

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