Potato Curry Recipe – Authentic Aloo Curry with Besan & Spices

Last Updated on 2 months by Neha Deshmukh

Potato Curry Recipe – Authentic Aloo Curry with Besan & Spices

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – a truly comforting and flavorful Aloo Curry. It’s the kind of dish my grandmother used to make, and honestly, it just feels like home. This isn’t just any potato curry; it’s made with a touch of besan (gram flour) which gives it a lovely, slightly nutty flavor and a beautiful texture. Let’s get cooking!

Why You’ll Love This Recipe

This Aloo Curry is special for a few reasons. It’s incredibly easy to make, even if you’re new to Indian cooking. The use of besan adds a unique depth of flavor you won’t find in every potato curry. Plus, it’s wonderfully versatile – you can adjust the spice level to your liking and serve it with puri, roti, or even rice. Honestly, it’s a guaranteed crowd-pleaser!

Ingredients

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

• 4 medium-sized Boiled Potatoes (approx. 500g)
• ½ cup Curd/Yogurt (approx. 120ml)
• 1 tsp Besan flour (approx. 8g)
• As needed Water
• 1 tbsp Ghee (approx. 15ml)
• 1 no Bay leaf
• 1 no Green chilli (Slit)
• 1 no Red chilli (pinched into 2 pieces)
• ¼ tsp Fennel seeds (approx. 1g)
• 1 tsp Ginger (chopped finely, approx. 5g)
• 1 tsp Red chilli powder (approx. 5g)
• 1 tsp Coriander powder (approx. 5g)
• ¼ tsp Cumin powder (approx. 1.25g)
• ⅛ tsp Hing (Asafoetida, approx. 0.6g)
• ¼ tsp Turmeric powder (approx. 1.25g)
• Few Coriander leaves (for garnish)

Ingredient Notes

Let’s talk ingredients! Using good quality ingredients really makes a difference.

• Besan: This is the star! It adds a lovely texture and nutty flavor. Don’t skip it!
• Hing (Asafoetida): This might seem a little unusual, but trust me, it adds a wonderful savory depth. It’s often used in Indian cooking to aid digestion too. You can find it at most Indian grocery stores.
• Spice Levels: Spice levels in India vary so much from region to region. My family likes a medium spice level, but feel free to adjust the red chilli powder to your preference. Some people even add a pinch of garam masala for extra warmth.
• Potatoes: I prefer using a waxy potato like Yukon Gold or Red Potatoes, as they hold their shape well during cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and chop your boiled potatoes into large cubes. Set them aside.
2. In a bowl, whisk together the curd (yogurt) with a little water and the besan flour until you have a smooth, lump-free mixture. This is important – we don’t want any grainy curry!
3. Now, heat the ghee in a kadai (or a deep frying pan) over medium heat. Add the bay leaf, fennel seeds, slit green chilli, and red chilli. Sauté for about a minute, until fragrant.
4. Turn off the heat for a moment. This prevents the spices from burning. Add the red chilli powder, coriander powder, cumin powder, turmeric powder, and hing. Mix well without burning the spices.
5. Turn the heat back on to medium. Add the potato cubes and gently coat them with the spice mixture.
6. Pour the whisked curd mixture into the kadai. Add salt to taste and mix gently, ensuring the potatoes are well coated.
7. Simmer on low-medium heat for about 5 minutes, stirring frequently to prevent the curd from curdling. Patience is key here!
8. Continue to cook until the gravy thickens to your desired consistency. Garnish with fresh coriander leaves and serve hot with puri or your favorite Indian bread.

Expert Tips

• Don’t overcrowd the kadai. If you’re making a large batch, cook in stages.
• Stirring frequently is crucial to prevent the curd from splitting.
• If the gravy becomes too thick, add a splash of water.
• For a richer flavor, you can add a tablespoon of cream at the end.

Variations

• My friend, Priya, loves adding peas to her Aloo Curry. It adds a touch of sweetness and color.
• My mom always makes a drier version for packing in lunchboxes. She cooks it for a little longer to reduce the gravy.
• I sometimes add a pinch of amchur (dry mango powder) for a tangy twist.

Vegan Adaptation

Want to make this Aloo Curry vegan? Simply substitute the ghee with a plant-based oil like sunflower or canola oil. And, of course, use a plant-based yogurt!

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your spices are sourced from a gluten-free facility if you have a severe allergy.

Spice Level Adjustment

• Mild: Reduce the red chilli powder to ½ tsp.
• Medium: Use 1 tsp red chilli powder (as in the recipe).
• Hot: Add an extra ½ tsp red chilli powder or a pinch of cayenne pepper.

Festival Adaptations

This Aloo Curry is perfect for festivals! It’s often made during Navratri as a vrat (fasting) dish, using sabudana (tapioca pearls) instead of besan. It’s also a popular offering during Janmashtami.

Serving Suggestions

This Aloo Curry is incredibly versatile. Serve it with:

• Puri (deep-fried bread)
• Roti or Chapati (Indian flatbread)
• Steamed Rice
• A side of raita (yogurt dip)

Storage Instructions

Leftover Aloo Curry 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 curry?

Waxy potatoes like Yukon Gold or Red Potatoes hold their shape well and are perfect for this curry.

Can I make this curry ahead of time?

Yes, you can! The flavors actually develop even more overnight. Just reheat gently before serving.

What is Hing and where can I find it?

Hing is asafoetida, a resin with a pungent smell. It adds a savory depth to Indian dishes. You can find it at most Indian grocery stores or online.

How can I adjust the thickness of the gravy?

If the gravy is too thick, add a splash of water. If it’s too thin, simmer for a few more minutes, stirring constantly.

Can I use oil instead of ghee?

Yes, you can! While ghee adds a unique flavor, you can substitute it with any neutral-flavored oil like sunflower or canola oil.