Potatoes, broth and spices: the ingredients list of this aloo curry is short, but I assure you that its aroma and flavor will be full of tasty nuances.
There are many versions of Aloo Curry, but the one I want to share with you is my favorite. “Aloo” which in Indian means “potato”, the undisputed protagonist of this fragrant and very simple recipe. A poor dish, but rich in taste.
ingredients for 2 people
- 300 g potatoes (peeled)
- 1 tablespoon of seeds (black mustard, cumin, coriander and nigella)
- 2 tablespoons of olive oil
- 1 tablespoon of mixture of Madras curry*
- 3 cm of fresh ginger
- 1 large shallot
- 1 clove of garlic
- 2 cups of vegetable broth
- parsley to serve
- a few drops of coconut milk or Greek yogurt
- Salt to taste
HOW TO PREPARE AN ALOO CURRY – INDIAN POTATO SOUP
First, I toasted the seeds in a large pan, then I combined the oil and the powdered spices. This step is essential to express all the aromas of the spices.
I combined the sautéed shallot, ginger and garlic, peeled and finely chopped and, after a few minutes, I added the potatoes. I let them brown for a couple of minutes, then I covered with the broth, lowered the heat and cooked (if necessary you can adjust with a little water).
At the end of cooking I blended almost all the potatoes with an immersion blender, leaving some whole for a chewable effect, I put it back on the fire for another 5 minutes and I served with fresh parsley (or coriander, if you like) and a few drops of milk coconut.