Potato Curry Made Quickly Without Any Effort
With this delicious potato vegetable, you will be eating four rotis instead of two. This Aloo Karahi vegetable is quick and delicious. Which you can enjoy with breakfast poori or paratha in a lunch box for the office. The method of making Aloo Kadhai is very simple and it is prepared in a single vessel.
Ingredients for Aloo Karahi Recipe
- Potato = 1/2 kg
- Tomatoes = 4 medium sized
- Ginger-garlic paste = 1 tbsp
- Roasted cumin seeds = tsp
- Kashmiri red chili powder = 1 tsp
- Red chili powder = 1/2 tsp
- Chili Flakes = 1 tsp
- Turmeric powder = tsp
- Whole coriander = 1 tsp grounded
- garam masala powder = 1/4 tsp
- salt = as per taste
- Kasuri methi = 1.5 tsp
- Curd = 3 tbsp
- Green chili = 3 to 4 incisions
- Ginger = finely chopped as required
- Green coriander = finely chopped as required
- Oil = 4 tbsp
Method - How to make Aloo Karahi Recipe
To make Aloo Karahi, first peel and cut the potatoes. For which first peel all the potatoes. Then keep a bowl full of water and now take each potato and cut it into small cubes and keep putting it in the water. Doing this will not spoil the color of the potato.
Cut all the potatoes in the same way and put them in water. Now wash the potatoes twice with water. Then put the potatoes in a sieve. So that their water gets out. Then cut four tomatoes one by one into two halves.
After this, put oil in a pan and keep it for heating and when the oil becomes hot. Then put the washed potato cubes in the oil and fry them on medium flame till they turn light golden.
When the edges of the potatoes start getting light golden color. Then lower the flame. Because at this stage spices will be added to the potatoes so that the spices do not burn. So lower the flame.
Then add salt, ginger-garlic paste, crushed whole coriander, Kashmiri red chili powder, red chili powder, crushed roasted cumin, garam masala powder, turmeric powder and chili flakes to the potatoes and mix the spices well with the potatoes. Mix and cook for two minutes. After that the tomato in the potato which you have cut into two halves. Put those tomatoes one by one.
Then to cook the potatoes, add a little more than a quarter of the water and cover the pan and let it cook on low flame for 10 to 12 minutes till the potatoes become soft. (Do not move potatoes and tomatoes with a spoon after adding water)
After 10 to 12 minutes remove the lid of the pan and now you will see. That the skin on the top of the tomato must have become very soft. So you have to remove this skin from the tomato. Take any tongs and with the help of tongs, remove the skin from all the tomatoes and separate them.
Then mash the tomatoes with a spoon and after that mix the mashed tomatoes with potatoes and let it cook like this for a minute. After a minute add curd and mix it. After that turn the flame to medium. (The curd has to be put on low flame, do not mix curd on medium flame or else there is a fear of curd bursting)
After adding curd, cook it on medium flame till the oil separates from the vegetable. When you start seeing oil from the vegetable. Then put pieces of ginger in the vegetable and to make the vegetable more tasty and then mash the kasoori fenugreek with your hands and add finely chopped green chilies. Then add green coriander.
Now reduce the flame and let the vegetable cook covered for 3 to 4 minutes. After that, turn off the gas. In this way your very tasty Aloo Kadhai is ready. Which you mix once with a spoon and then take out the dish and serve it with naan or roomali roti or with any ordinary roti. Everyone will like this tasty potato vegetable.
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