Aloo curry

Name: Aloo curry
Total time: 1800 s
Yield: 8 servings
Cuisine: Pakistani
Ingredients: 2 tbsp ghee / clarified butter; 2 tsp jeera / cumin; 4 pods cardamom / elachi; 2 inch cinnamon / dalchini; 6 cloves / lavang; 1/2 tsp turmeric / haldi; 1 tsp kashmiri red chilli powder / lal mirch powder; 2 tsp coriander powder; 2 tsp + 1 tsp kasuri methi / dry fenugreek leaves; 6 to mato, finely chopped; 2 tsp ginger paste; 8 potato / aloo, boiled & cubed; 2 tsp salt; 2 cup water; 4 tbsp coriander leaves, finely chopped; 1 lemon

Hušbân Bhâttī @cook_18720723

#WEARETOGETHER

Hušbân Bhâttī @cook_18720723

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Ingredients

30 min

8 servings

2 tbspghee / clarified butter
2 tspjeera / cumin
4 podscardamom / elachi
2 inchcinnamon / dalchini
6 cloves/ lavang
1/2 tspturmeric / haldi
1 tspkashmiri red chilli powder / lal mirch powder
2 tspcoriander powder
2 tsp+ 1 tsp kasuri methi / dry fenugreek leaves
6to mato, finely chopped
2 tspginger paste
8potato / aloo, boiled & cubed
2 tspsalt
2 cupwater
4 tbspcoriander leaves, finely chopped
1lemon

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Steps

30 min

1

Firstly, in a large kadai heat 1 tbsp ghee and saute 1 tsp jeera, 2 pods cardamom, 1 inch cinnamon, 3 cloves. Keeping the flame on low add ¼ tsp turmeric, ½ tsp chilli powder, 1 tsp coriander powder and 1 tsp kasuri methi.
2

Now add 1 tsp ginger paste and saute well.
additionally, add 3 tomato and saute till the oil releases from tomato.
3

Further, add 4 boiled and cubed potato and 1 tsp salt. Saute for a minute, making sure the spices are coated well.
4

Now add a cup water and adjust consistency. Cover and boil for 5 more minutes or till potatoes absorb spices.
5

Further, add 2 tbsp coriander leaves, squeeze ½ lemon and 1 tsp crushed kasuri methi.
6

Finally, serve aloo curry with poori, roti or chapathi.