Quick Aloo Curry Recipe | Yummyfoodrecipes.in By, 2018-01-31 Quick Aloo Curry Recipe | Yummyfoodrecipes.in Explore the taste ofQuick Aloo Curry Recipe. This is a delicious side dish which can be prepared just in few minutes. This curry is a perfect choice for a weekend dinner. Prep Time: 10min Cook time: 10min Ingredients: To Be Blended Into A Smooth Paste 2 cupsroughly chopped tomatoes,1 cuproughly chopped onions,2 tsproughly chopped ginger (adrak),4garlic (lehsun) cloves,2 tspchili powder, Other Ingredients 2 1/2 cupsboiled and peeled baby potatoes,3 tbspoil,1stick cinnamon (dalchini),4cloves (laung / lavang),4cardamoms,1/4 cupfresh cream,1 tspsugar,saltto taste, Instructions: For the paste In a blender add tomatoes, onions, ginger, garlic, red chili powder, and a little water and blend to a smooth paste and keep it aside. How to proceed Heat the oil in a non-stick kadhai and add the cinnamon, cloves, and cardamom and fry on a medium flame for a few seconds. Add the prepared paste and cook on a medium flame for 2 to 3 minutes and stir continuously. Add the fresh cream, sugar, salt and baby potatoes, mix it well and cook on a medium flame for 2 to 3 minutes and stir continuously. Switch off the flame and transfer it to a serving bowl and serve it hot with roti. Meghna Nath
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Quick Aloo Curry Recipe

Quick Aloo Curry Recipe

Source: newscrab.com

Aloo Curry recipe is a delicious side dish which can be prepared just in few minutes. This curry is a perfect choice for a weekend dinner. This is spicy, tasty, and a lip-smacking dish. This dish can be made very quickly on a busy day.

Ingredients

To Be Blended Into A Smooth Paste

  • 2 cupsroughly chopped tomatoes
  • 1 cuproughly chopped onions
  • 2 tsproughly chopped ginger (adrak)
  • 4garlic (lehsun) cloves
  • 2 tspchili powder
  • Other Ingredients

    • 2 1/2 cupsboiled and peeled baby potatoes
    • 3 tbspoil
    • 1stick cinnamon (dalchini)
    • 4cloves (laung / lavang)
    • 4cardamoms
    • 1/4 cupfresh cream
    • 1 tspsugar
    • saltto taste

Directions

For the paste

  • In a blender add tomatoes, onions, ginger, garlic, red chili powder, and a little water and blend to a smooth paste and keep it aside.

How to proceed

  • Heat the oil in a non-stick kadhai and add the cinnamon, cloves, and cardamom and fry on a medium flame for a few seconds.
  • Add the prepared paste and cook on a medium flame for 2 to 3 minutes and stir continuously.
  • Add the fresh cream, sugar, salt and baby potatoes, mix it well and cook on a medium flame for 2 to 3 minutes and stir continuously.
  • Switch off the flame and transfer it to a serving bowl and serve it hot with roti.

Meghna Nath

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