Aloo (potato) curry is a simple vegan dish enjoyed for breakfast with crispy fried pooris (Indian bread). In many Indian homes, it is a favourite weekend breakfast and is also served on special occasions.
PREPARATION TIME: 5 minutes
COOKING TIME: 20 minutes
SERVES: 4
INGREDIENTS:
FOR THE POTATO CURRY:
½ kg - potatoes (Aloo)
Pinch of asafoetida
2 tsp - cumin seeds
3-4 - green chillies
1 tbsp - ginger paste
1 tsp - red chilli powder
½ tsp - turmeric powder
1 tsp - garam masala powder
4 - tomatoes, medium
1 tsp - salt or according to taste
250ml - water
3 tbsp - oil
Fresh coriander leaves
FOR THE POORI:
3 cups - wheat flour
2tsp - oil
Water to knead the flour as per required
Oil for frying
METHOD
FOR THE POTATO CURRY:
Heat oil in a heavy-based saucepan over medium flame.
Add the asafoetida and cumin seeds. Once the cumin seeds begin to splutter, add the chopped green chillies and stir for 2-3 minutes.
Add in the ginger paste and sauté for 2-3 minutes.
Reduce the flame to low, then add red chilli powder, turmeric powder and garam masala powder, stir with a splash of water to prevent the spices from burning.
Add the chopped tomatoes and salt. Sauté over medium flame until the tomatoes soften and the oil begins to separate.
Add the peeled, washed and roughly chopped potatoes to the onion mixture and mix well. Pour in the water and stir until well combined. Bring the curry to a boil over high flame, then reduce the flame to medium-low. Cover and cook for 6–8 minutes, or until the potatoes are tender, stirring occasionally (Add more or less water according to your desired consistency, keeping in mind that the curry should be slightly thick).
Transfer the Potato curry to a serving bowl and garnish with freshly chopped coriander.
FOR THE POORI:
Place the flour in a medium-sized bowl. Make a well in the centre, add the oil, and rub it into the flour with your fingertips until the mixture resembles soft breadcrumbs.
Gradually add water and knead into a stiff, smooth dough.
Divide the dough into equal portions, each about the size of a tennis ball. Lightly rub oil onto your palms, then roll each portion between your palms to shape it into a smooth ball. Place the dough ball on a flat work surface and using a rolling pin, roll it out into an even circle about 4–5 inches in diameter. Repeat the process with the remaining dough, then cover the rolled pooris with a muslin cloth to prevent them from drying out.
Heat oil in a deep frying pan over a medium flame.
Carefully slide one poori into the hot oil. Gently press the poori in a circular motion with a slotted spoon until it puffs up. Turn it over and fry the other side until evenly golden brown in colour. (While frying the pooris, maintain the oil at a steady temperature, as oil that is not hot enough will cause the pooris to absorb more oil.)
Transfer the fried poori to a plate lined with kitchen paper towels to drain any excess oil.
Serve the pooris with potato curry.
RUBY’S TIP
Potato curry can also be prepared in a pressure cooker. Cook for 4 whistles over medium flame, then allow the pressure to release naturally.
For the Poori: To check if the oil is at the right temperature for frying the pooris, drop a small pinch of dough into the oil. If it stays at the bottom or rises very slowly that means the oil is not hot enough. If it rises immediately and browns too quickly, the oil is too hot. The dough should rise steadily to the surface, indicating the oil is ready for frying.