Aloo ke gutke-special potato masala curry for chapathi

Name: Aloo ke gutke-special potato masala curry for chapathi
Total time: 2700 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 tbsp coriander seeds; 1 tbsp cumin seeds; 2 green chilies; 1 inch ginger; Handful coriander leaves with stem; 1 tsp kashmri chili; 1/2 tsp cumin powder; 1/2 tsp garam masala powder; 3-4 tbsp water; 3-4 steam cooked Potato (peeled & diced); 3-4 tbsp oil; 1 tsp cumin seeds; 1 tsp mustard seeds; 2 pinch asafetida; 1/2 tsp turmeric powder; 4 whole red chilies; salt to tate; Fried kashmiri red chillies, crushed; sprig Coriander

Lakshmi Sridharan Ph D @cook_19872338

USA

The most popular, the most cooked and the most loved vegetable is potato. Though starchy potato is loaded with healthy nutrients; They are a good source of vitamins, minerals, and antioxidants, and can contribute to improved blood sugar control, reduced heart disease risk, and enhanced digestive health. They are also naturally gluten-free and can be a satisfying addition to a balanced diet. Masala curry is highly spiced with the most popular spice cumin/the jeera . I served it with my gluten free chapathi made with brley flour and flax meal. This is a match made in heaven. #CA2025 #special subji for chapathi

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

45 mins

6 servings

for paste:
1 tbspcoriander seeds
1 tbspcumin seeds
2green chilies
1 inchginger
Handfulcoriander leaves with stem
1 tspkashmri chili
1/2 tspcumin powder
1/2 tspgaram masala powder
3-4 tbspwater
For the potato curry
3-4steam cooked Potato (peeled & diced)
3-4 tbspoil
1 tspcumin seeds
1 tspmustard seeds
2 pinchasafetida
1/2 tspturmeric powder
4whole red chilies
salt to tate
For Garnish
Fried kashmiri red chillies, crushed
sprigCoriander
side dish

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Steps

45 mins

1

Make a checklist. keep all ingredients close by, Use a stone mortar and pestle for making the paste. Paste break the green chilies into small pieces. Take the chilies, ginger, coriander and cumin seeds in the mortar. Pound without adding water. Then add the rest fo the paste ingredients including water to make a paste.
2

Steam Cook potatoes in a pressure cooker until fork soft. I do not boil potatoes in water as water soluble nutrients will leach out. To peel or not is your choice. I do not peel completely as the skin is loaded with healthy nutrients. Set the cooked potatoes aside. cool them in refrigerator so that the potato remains in tact when frying
3

Over medium high heat, in a kadai, add mustard oil, once it's hot, add mustard seeds, cumin seeds and let splutter. reduce the heat. Stir in asafetida, coriander powder, cumin powder, and turmeric powders. Stir about a minute to blend them together. Add whole red chilies. Do not char the chilies. Now add the prepared paste. Continue cooking with medium low heat for 3-4minutes.
4

Add the potatoes, salt to taste and toss it gently. Do not break the potatoes. Continue cooking for a few minutes let all he flavurs blend together, potatoes are coated with the spices. Finish it with coriander leaves and mix it well. Transfer it to a serving dish, garnish it with fried kashmiri red chilies and coriander sprig.
5

Garnish: For Frying In a pan, add mustard oil, once it's hot, add dry kashmiri red chillies and fry it well. Transfer it to a tray and keep it aside for further use in garnishing. Transfer it to a serving dish, garnish it with fried kashmiri red chillies and coriander sprig. Serve hot with roti or paratha.

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Lakshmi Sridharan Ph D @cook_19872338

on July 01, 2025 18:41

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography