Haldi Aloo Curry

This is a traditional Indian potato curry which is colored yellow because of haldi (turmeric) 

SERVINGS: 3

CALORIES: 200

PREP: 15 minutes

COOK: 20 minutes

INGREDIENTS

1/4 lbsbay potatoes
medium chopped Red or white onion
1 tspginger powder
1/4 tspturmeric
1small chopped jalapeño or dry red chilly optional for spice
1chopped tomato
3 tbspextra virgin olive oil
1 cupwater

DIRECTIONS

Precook potatoes in boiling water or microwave. Peel and cube cooked potatoes 

In a pan on, heat oil on medium or medium-high flame. When oil is hot, add onions and stir for 2 min. Add ginger and turmeric, and stir for 3-4 min. If using tomatoes, add tomatoes and cook for 3-4 min until tomatoes are soft. Add a cup of water and bring to a boil. 

Add potatoes and jalapeños and let cook in the liquid for 2 min until potatoes absorb the liquid and become softer. Press potatoes in the pan using the back of a large soup ladel or a potato masher. Reduce the flame and let sit for 5 min while potatoes incorporate the flavors. When the dish is ready, there will be no free water remaining.

TIP: it is not necessary to mash the potatoes completely, chunks are acceptable. Enjoy the potatoes on their own or with rice or any type of bread. 

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