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A simple yet flavorful Andhra-style potato curry. Cubed potatoes are tossed in a spicy onion-tomato masala with a traditional tempering of lentils and spices. A perfect side dish for rice or roti.
For 4 servings
Boil the potatoes in salted water until they are fork-tender but still hold their shape, about 15-20 minutes. Drain, let them cool slightly, then peel and cut into 1-inch cubes. Set aside.
Heat oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter. This should take about 30 seconds.
Add the cumin seeds, urad dal, and chana dal to the pan. Sauté for about 1 minute, stirring continuously, until the dals turn a light golden brown.
Add the hing and curry leaves. Be careful as the leaves will splutter. Sauté for another 15-20 seconds until the curry leaves are crisp and aromatic.
Add the finely chopped onions and slit green chilies. Sauté for 5-6 minutes until the onions become soft and translucent.
Stir in the ginger-garlic paste and cook for about 1 minute until the raw aroma disappears.
Add the chopped tomatoes and cook for 6-7 minutes, stirring occasionally, until they break down and become soft and mushy. You can add a splash of water if the mixture becomes too dry.
Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook the masala for 1-2 minutes, until oil begins to separate from the sides.
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A simple yet flavorful Andhra-style potato curry. Cubed potatoes are tossed in a spicy onion-tomato masala with a traditional tempering of lentils and spices. A perfect side dish for rice or roti.
This andhra recipe takes 40 minutes to prepare and yields 4 servings. At 235.28 calories per serving with 5.15g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Gently add the cubed boiled potatoes to the pan. Toss carefully to coat the potatoes evenly with the masala without mashing them.
Cover the pan and let it cook on low heat for 3-4 minutes. This allows the potatoes to absorb the flavors of the masala. Stir gently once in between.
Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.
Add 1/2 cup of green peas or diced carrots along with the tomatoes for extra nutrition and color.
For a tangy twist, add 1/2 teaspoon of amchur (dry mango powder) along with the other spice powders.
To make a gravy, add 1 cup of water or thin coconut milk after sautéing the masalas and simmer for 5-7 minutes before adding the potatoes.
For a creamier texture, add a paste of 1 tablespoon of soaked poppy seeds (gasagasalu) along with the tomatoes.
Potatoes are rich in complex carbohydrates, which provide a sustained release of energy, making this dish filling and satisfying.
The inclusion of turmeric, containing curcumin, and ginger provides natural anti-inflammatory benefits that can help reduce inflammation in the body.
Spices like cumin seeds, coriander, and hing (asafoetida) are well-known in traditional medicine for their digestive properties, helping to prevent bloating and indigestion.
Potatoes are an excellent source of potassium, an essential mineral that helps regulate blood pressure and maintain proper fluid balance.
One serving of Aloo Kura contains approximately 240-260 calories, depending on the amount of oil used and the size of the potatoes.
Yes, Aloo Kura can be a healthy dish. Potatoes provide complex carbohydrates and potassium. The spices used, like turmeric and ginger, have anti-inflammatory properties. To make it healthier, use minimal oil.
Absolutely. For a 'satvik' or no onion/garlic version, simply skip the onions and ginger-garlic paste. The dish will still be flavorful due to the tempering and other spices.
Aloo Kura is very versatile. It pairs wonderfully with hot rice and a dollop of ghee, sambar, or rasam. It also goes well with Indian flatbreads like roti, chapati, or puri.
To reduce the spice level, you can decrease the amount of red chili powder and either omit the green chilies or deseed them before slitting.
Yes, baby potatoes work great. Boil them until tender, peel (or leave the skin on if you prefer), and use them whole or halved in the recipe.