1medium sized onionor 60 grams onions or about ½ cup chopped onion
2medium to large tomatoesor 160 grams tomatoes or 1 cup tightly packed chopped tomatoes
3garlic cloves- chopped or ½ teaspoon finely chopped garlic
3tablespoonsoil,you can also add 2 tablespoons oil
1teaspoonkashmiri red chilli powderor ½ teaspoon regular red chilli powder
½teaspooncoriander powder(ground coriander)
½teaspoongaram masala powder
½teaspooncumin powder- optional
¼cupchopped coriander leaves(cilantro leaves)
salt as required
Heat 3 tablespoons oil in a pan or kadai.
Add ½ teaspoon finely chopped garlic and saute for a few seconds. No need to brown garlic.
Next add ½ cup chopped onions and saute till they turn translucent.
Then add 1 cup tightly packed chopped tomatoes and mix very well.
Cover the pan with its lid and simmer on a low flame till the tomatoes soften and become mushy. Do check a couple of times when the tomatoes are cooking.
When the tomatoes have softened well, then add ½ teaspoon turmeric powder, 1 teaspoon kashmiri red chilli powder or ½ teaspoon regular red chilli powder, ½ teaspoon coriander powder, ½ teaspoon garam masala powder and ½ teaspoon cumin powder (optional).
Mix the spice powders very well with the onion-tomato mixture.
Then add diced potatoes (4 medium sized potatoes, diced). Also season with salt. mix very well.
Pour 2 cups water and stir well.
cooking potato curry
Cover the pan with its lid and simmer on a medium to medium-high flame till the potatoes are cooked.
Do check a couple of times when the curry is simmering.
The curry will thicken slightly by the time the potatoes are done. In case you plan to serve this aloo curry with chapatis, then you can add less water and make the curry consistency more thick.
Then switch off the flame and add ¼ cup chopped coriander leaves. Mix very well.
Serve potato curry hot with steamed rice or chapatis.