Aloo Potato Curry
Ingredients
- 1 lb potatoes, fingerlings, or Yukon Gold
- 1/4 cup plus 2 tablespoons ghee, divided
- 1 teaspoon Panch Phoran
- 6 dried curry leaves
- 1/2 yellow onion diced small
- 4 garlic cloves minced
- 2-inch stick of ginger minced/grated
- 1/2 jalapeño, seeds removed and minced (optional)
- A pinch salt
- 1 teaspoon chili powder, I used Kashmiri chili powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 2 large tomatoes minced
- Large Handful cilantro
- 1 lime juiced
Instructions
-
Roast the Potatoes
Preheat the oven to 425°F (220°C). Place the potatoes in a pot of cold, salted water and bring to a boil. Once fork-tender, drain and transfer to a baking sheet. Toss with 2 tablespoons of ghee and salt to taste. Roast for about 30 minutes, until golden and crispy. Remove from the oven and set aside. -
Cook the Aromatics
In a wide-bottomed pan, add 1/4 cup ghee and Panch Phoran. Heat over medium-high. Once the spices start to pop, reduce the heat to medium and add the onion, garlic, jalapeño (if using), and ginger. Sauté for 7–10 minutes, until softened. -
Spice the Dish
Season with salt, then add chili powder, turmeric, and cumin. Toast for 1 minute until fragrant. Stir in the diced tomato and cook until softened. -
Create the Sauce
Add 1/4 cup water and stir to combine. Let it cook for a few minutes, adding more water if needed to create a light sauce. Reduce heat to medium-low. -
Combine and Serve
Fold in the roasted potatoes and cook for 5 minutes, allowing the flavors to meld. Finish with fresh cilantro and a squeeze of lime juice. Serve and enjoy!