Karahi Aloo (Potato Curry)

10 mins
Serves 1
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Directions

  1. 1Add butter and olive oil to a hot pan.
  2. 2Add butter and olive oil to a hot pan.
  3. 3Add butter and olive oil to a hot pan.
  4. 4Add mustard seeds and wait for them to crackle.
  5. 5Add mustard seeds and wait for them to crackle.
  6. 6Add mustard seeds and wait for them to crackle.
  7. 7Quickly add the small diced red onion and stir.
  8. 8Quickly add the small diced red onion and stir.
  9. 9Quickly add the small diced red onion and stir.
  10. 10Add garlic and ginger and stir quickly.
  11. 11Add garlic and ginger and stir quickly.
  12. 12Add garlic and ginger and stir quickly.
  13. 13Add one blended tomato and chopped green chillies and leave to cook on high heat.
  14. 14Add one blended tomato and chopped green chillies and leave to cook on high heat.
  15. 15Add one blended tomato and chopped green chillies and leave to cook on high heat.
  16. 16While the tomato cooks, mix spices into four tablespoons of yogurt.
  17. 17While the tomato cooks, mix spices into four tablespoons of yogurt.
  18. 18While the tomato cooks, mix spices into four tablespoons of yogurt.
  19. 19Once spices are mixed in, chuck the yogurt mixture straight into the pan along with 500 grams of washed and sliced new potatoes.
  20. 20Once spices are mixed in, chuck the yogurt mixture straight into the pan along with 500 grams of washed and sliced new potatoes.
  21. 21Once spices are mixed in, chuck the yogurt mixture straight into the pan along with 500 grams of washed and sliced new potatoes.
  22. 22Give everything a really good mix, coating every bit of potato, and keep stirring on high heat.
  23. 23Give everything a really good mix, coating every bit of potato, and keep stirring on high heat.
  24. 24Give everything a really good mix, coating every bit of potato, and keep stirring on high heat.
  25. 25Once the mixture has reduced down and started catching on the pan, splash in about 50 to 100 ml of boiling water.
  26. 26Once the mixture has reduced down and started catching on the pan, splash in about 50 to 100 ml of boiling water.
  27. 27Once the mixture has reduced down and started catching on the pan, splash in about 50 to 100 ml of boiling water.
  28. 28Put the lid on, reduce to low heat, and simmer for about 10 minutes, checking potatoes in between and adding more water if needed.
  29. 29Put the lid on, reduce to low heat, and simmer for about 10 minutes, checking potatoes in between and adding more water if needed.
  30. 30Put the lid on, reduce to low heat, and simmer for about 10 minutes, checking potatoes in between and adding more water if needed.
  31. 31Take off the lid, increase to medium heat, and let any extra water cook away.
  32. 32Take off the lid, increase to medium heat, and let any extra water cook away.
  33. 33Take off the lid, increase to medium heat, and let any extra water cook away.
  34. 34As soon as the water has cooked away, add fresh coriander generously.
  35. 35As soon as the water has cooked away, add fresh coriander generously.
  36. 36As soon as the water has cooked away, add fresh coriander generously.
  37. 37Serve it up.
  38. 38Serve it up.
  39. 39Serve it up.

Ingredients

  • butter
  • butter
  • butter
  • olive oil
  • olive oil
  • olive oil
  • mustard seeds
  • mustard seeds
  • mustard seeds
  • small diced red onion
  • small diced red onion
  • small diced red onion
  • garlic
  • garlic
  • garlic
  • ginger
  • ginger
  • ginger
  • 1 blended tomato
  • 1 blended tomato
  • 1 blended tomato
  • chopped green chillies
  • chopped green chillies
  • chopped green chillies
  • spices
  • spices
  • spices
  • 4 tbsp yogurt
  • 4 tbsp yogurt
  • 4 tbsp yogurt
  • 500 g washed and sliced new potatoes
  • 500 g washed and sliced new potatoes
  • 500 g washed and sliced new potatoes
  • 50 ml boiling water
  • 50 ml boiling water
  • 50 ml boiling water
  • fresh coriander
  • fresh coriander
  • fresh coriander

Equipment

panlid

Tips

  • Don't worry too much about browning the garlic and ginger, work fast.
  • Mix spices into yogurt before adding to the pan to prevent the yogurt from splitting on high heat.
  • Keep the heat up and stir continuously to coat potatoes with flavor.
  • Check potatoes during simmering to prevent sticking; add more water if needed.
  • Serve generously with fresh coriander.