No-Onions Aloo Curry – (Potato Curry)

Serves: 4

Serving Suggestion: Serve with Roti/Paratha OR Rice

Tools:

1 Large Wok OR NonStick Pot

Ingredients:

4 Large Potatoes – Boiled, Peeled & Chopped into medium size

2 Large Tomatoes – Chopped into medium size

2 Big Green Chilies – Deseeded & chopped into medium size

1 Cup Water – (Less 3 Tbsp)

2 Tbsp Oil – Any flavorless Oil for Sautéing everything into a curry

1 Tbsp Fresh Coriander – Chopped for garnishing - Optional

Spice Required for the Curry:

1 Pinch Turmeric Powder – (Indian Spice Name – Haldi)

2 Whole Dry Red Chili - (Indian Spice Name – Sukhi Sabut Lal Mirch)

1½  Tsp Cumin Seed - (Indian Spice Name – Sabut Jeera)

2 Tsp Coriander Powder - (Indian Spice Name – Dhania Powder)

2 Tsp Cumin Powder - (Indian Spice Name – Jeera Powder)

2 Tsp Red Chili Powder - (Indian Spice Name – Lal Mirch Powder) - Optional

½ Tsp Black Pepper Powder - (Indian Spice Name – Kali Mirch Powder)  

Method:

1. Heat oil in the non-stick at high, as soon as the oil is heated, add turmeric, whole dry red chili & cumin seed.
2. When the cumin seed starts to pop, add chopped tomatoes and stir on high for 1 min.
3. Reduce the heat to medium, add coriander powder, cumin powder, red chili powder, black pepper powder and stir for another 1 min.
4. Now add boiled-chopped potatoes, stir gently to mix all the spices together with potatoes and cook for 3 min.
5. After 3 min, add water and reduce the heat to lowest and cook for another 4-5min.
6. After 4-5min, increase the heat to high and bring to a boil and turn off the heat.
7. Decorate with fresh coriander (Optional) & Serve Hot.