This past weekend I received an unusual request from my mother in law back in India- she wanted me to send her a curry recipe that the family has enjoyed most on their trips to Austin. There was a lot of back and forth on which one whether it should be a fish, chicken or vegetable and finally it came down to this one – the Aloo Ras. So this one’s for you MOM 🙂
It really is a simple recipe that starts out with a few boiled potatoes, a handful of indian spices from the pantry and all of 20 minutes of cooking time!
The key ingredient in this recipe are the tomatoes- thats where all the flavor comes from. It can be hard to find good tomatoes all year round but getting whole canned tomatoes works as well. My personal favorite are the Cento brand but pick your favorite. If choosing fresh tomatoes, look for some good on the vine tomatoes.
Now for the spice mix- there are a few of the common ones but what really elevates the flavors to a whole new level is the dry mango “amchur” powder and dried fenugreek leaves. Both these are available in your local indian grocery stores or online. I mix all my spices together before adding them to the curry to make sure they mix in evenly.
So today, I decided to make this simple but absolutely delicious and easy potato curry served with a side of spinach rotis. You can serve them with any store bought flatbread option. My personal favorites are tortilla, naan, chapatis and cassava tortilla.
Potato curry- Aloo Ras
- 4 no medium sized potatoes cubed
- 2 tsp ginger grated
- 1 tbsp oil
- 1 tsp ghee/ clarified butter optional
- 2 tsp cumin seeds
- 1/2 tsp asafoetida / hing powder
- 4 tomatoes pureed
- 1 no green chilli slit
- 3 no dry red chilli whole
- 1 no bay leaf dry
- 1 tsp salt
- 1/2 tsp turmeric/haldi powder
- 1 cup water warm
- 2 tsp coriander/dhania powder
- 1 tsp cumin/jeera powder
- 1 tsp red chilli powder
- salt to taste
- 1 tsp amchur/dry mango powder
- 1/2 tsp fennel/ saunf powder
- 1/2 tsp dry fenugreek/ methi leaves crushed
- Dice the boiled potatoes and set aside.
- Heat a heavy bottomed pan like a wok and add oil and ghee to it.
- Reduce heat to medium and add cumin seeds, asafoetida, ginger, dry red chillies and a pinch of salt.
- Once the ginger browns add the bay leaf and turmeric. Stir and then add the tomato puree with the slit green chilli. Cook on medium low stirring occasionally for 10 minutes till the puree thickens.
- Look for a rich dark color for the gravy before adding the spice mix to it. Stir well and cook for 2 minutes on medium low.
- Next add the potatoes, check for salt and 1 cup of warm water. Bring to a simmer. Cover and cook on medium heat for another 7 minutes.
- Check for salt. Mix in chopped cilantro and take off the heat.
- Serve hot with your choice of bread.
- If using canned tomatoes puree the whole tomatoes with some water and juice from the can.
- If vegan, omit the ghee/clarified butter from the recipe.
- The red chilli powder can be modified based on preference.
Who knew a simple recipe as this potato curry would score brownie points with in-laws. Enjoy!
As always, if you like this recipe please do tag a photo with beyondcurry on Instagram. Cheers!