Spicy Potato Curry Recipe – Authentic Aloo Sabzi with Hing & Amchur

Last Updated on 4 months by Neha Deshmukh

Spicy Potato Curry Recipe – Authentic Aloo Sabzi with Hing & Amchur

Introduction

There’s just something so comforting about a simple, well-made aloo sabzi, isn’t there? This Spicy Potato Curry is a family favorite – a dish I first perfected when I was learning to cook from my grandmother. It’s packed with flavor, a little bit spicy, and wonderfully tangy. It’s the kind of dish that feels like a warm hug on a plate, and I’m so excited to share it with you! This isn’t just any potato curry; the combination of hing (asafoetida) and amchur (dried mango powder) gives it a truly authentic Indian flavor.

Why You’ll Love This Recipe

This aloo sabzi is more than just a quick weeknight meal. It’s:

• Flavorful: The unique blend of spices creates a complex and delicious taste.
• Easy to make: It comes together in under 30 minutes, perfect for busy days.
• Versatile: Serve it with kachori, paratha, rice, or even roti – it’s delicious with everything!
• Authentic: This recipe stays true to traditional North Indian flavors.

Ingredients

Here’s what you’ll need to make this delicious Spicy Potato Curry:

• 1 large potato (boiled & crushed) – about 200g
• 1 tablespoon mustard oil – about 15ml
• ½ teaspoon cumin seeds – about 2.5g
• ¼ teaspoon methi seeds – about 1.25g
• ¼ teaspoon hing powder – about 1.25g
• 1 teaspoon chopped ginger – about 5g
• 2 dried red chilies
• ⅓ teaspoon turmeric powder – about 1.6g
• ¼ teaspoon Kashmiri red chili powder – about 1.25g
• ¼ teaspoon garam masala – about 1.25g
• ¼ teaspoon amchur powder – about 1.25g
• 1 teaspoon cornstarch – about 5g
• 1 tablespoon cilantro – about 5g
• 2.5 cups water – about 600ml
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients that really make this recipe shine:

Mustard Oil: The Key to Authentic Flavor

Mustard oil is essential for that authentic Indian flavor. It has a pungent aroma that mellows out when heated. Heat it until it smokes – that’s how you know it’s ready! (About 100-110°C).

Methi Seeds: A Unique Aromatic Touch

Methi seeds (fenugreek seeds) add a lovely, slightly bitter aroma. Don’t skip them! They really elevate the flavor profile.

Hing (Asafoetida): Digestive Benefits & Distinct Taste

Hing might smell a little…interesting at first, but trust me, it’s magic! It adds a savory, umami flavor and is known for its digestive properties. You can find it at most Indian grocery stores.

Amchur Powder: Tangy & Traditional

Amchur powder (dried mango powder) provides a wonderful tanginess that balances the spices beautifully. It’s a staple in North Indian cuisine.

Kashmiri Chili Powder: For Color and Mild Heat

Kashmiri chili powder adds a vibrant red color and a mild heat. If you prefer a spicier curry, feel free to add a pinch of regular chili powder too!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the mustard oil in a pan over medium-high heat until it starts to smoke. This is important for developing the flavor.
2. Add the cumin seeds and methi seeds. Let them sizzle for a few seconds until fragrant.
3. Now, add the hing, chopped ginger, and dried red chilies. Sauté for just a few seconds – you don’t want to burn the ginger.
4. Add the boiled and crushed potatoes to the pan. Mix well to coat them with the spices.
5. Sprinkle in the turmeric powder, amchur powder, garam masala, and Kashmiri chili powder. Cook for about 30 seconds, stirring constantly.
6. Pour in the water and add salt to taste. Bring the curry to a simmer, then reduce the heat to medium.
7. Using a potato masher, partially mash the potatoes to create a slightly coarse texture. I like to leave some chunks for a more rustic feel.
8. In a small bowl, dissolve the cornstarch in a little water to make a slurry. Stir this into the curry to thicken it.
9. Simmer for another 15-20 minutes, stirring occasionally, until the curry has reached your desired consistency.
10. Garnish with fresh cilantro and serve hot!

Expert Tips

• Don’t overcrowd the pan. This ensures the potatoes brown nicely.
• Adjust the amount of chili powder to your spice preference.
• For a smoother curry, mash the potatoes completely.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: Add more or less Kashmiri chili powder, or a pinch of cayenne pepper, to adjust the heat.
• Regional Variations – North Indian vs. East Indian Styles: In some East Indian versions, you might find the addition of panch phoron (a five-spice blend).
• Festival Adaptations – Navratri & Fasting-Friendly Version: During Navratri, you can skip the hing and use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

This Spicy Potato Curry is incredibly versatile. It’s fantastic with:

• Kachori
• Paratha
• Rice (especially jeera rice!)
• Roti
• A side of yogurt (raita) to cool things down

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of potatoes work best for this aloo sabzi?

I prefer using Yukon Gold or red potatoes. They hold their shape well after boiling and mashing.

Can I use a different oil instead of mustard oil?

While mustard oil is traditional, you can use vegetable oil or canola oil in a pinch. However, the flavor won’t be quite the same.

What is hing and where can I find it?

Hing (asafoetida) is a resin with a pungent smell. You can find it at most Indian grocery stores, often in powder form.

How can I adjust the tanginess of the curry?

Add more or less amchur powder to adjust the tanginess to your liking. A squeeze of lemon juice also works!

Can this curry be made ahead of time?

Yes, you can make this curry a day ahead. The flavors actually develop even more overnight! Just reheat it gently before serving.