Potato Curry Recipe – Authentic Indian Aloo Sabzi with Fenugreek Leaves

Last Updated on 2 months by Neha Deshmukh

Potato Curry Recipe – Authentic Indian Aloo Sabzi with Fenugreek Leaves

Hey everyone! If you’re anything like me, a comforting bowl of aloo sabzi (potato curry) is a total mood booster. It’s simple, flavorful, and just feels like home. I remember learning this recipe from my Dadi (grandmother) – she always said the secret was in the kasuri methi (dried fenugreek leaves). Today, I’m so excited to share her recipe with you!

Why You’ll Love This Recipe

This isn’t just any potato curry. It’s a beautifully balanced dish with warm spices, a hint of tang, and that incredible aroma from the fenugreek leaves. It’s easy enough for a weeknight meal, but special enough to impress your family and friends. Plus, it’s incredibly versatile – serve it with roti, rice, or even naan!

Ingredients

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

• 3 medium potatoes
• 2 tablespoon vegetable oil
• 1 tablespoon butter ghee
• 1 teaspoon cumin seeds
• 0.5 teaspoon fennel seeds
• 2 dry chilies
• 2 sprigs curry leaf
• 1 teaspoon ginger garlic paste
• 0.5 teaspoon cumin powder
• 0.5 teaspoon coriander powder
• 0.5 teaspoon turmeric
• 1 teaspoon Kashmiri chili powder
• 0.5 teaspoon Garam Masala
• 1 cup water
• 1 teaspoon dried fenugreek leaves (Kasuri Methi)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things make this recipe truly special:

• Ghee: Don’t skip the ghee! It adds a richness and flavor that oil just can’t replicate. If you’re not familiar, ghee is clarified butter – it has a nutty, delicious taste.
• Kashmiri Chili Powder: This is the secret to that beautiful red color. It adds vibrant hue without a ton of heat. You can find it at most Indian grocery stores, or online.
• Kasuri Methi (Dried Fenugreek Leaves): This is the signature flavor of this dish. It has a slightly bitter, earthy aroma that’s just divine. Crush it between your palms before adding it to release its fragrance.
• Regional Variations: Potato curry varies a lot across India! Some regions prefer a drier version (aloo fry), while others, like us, love a nice gravy. You’ll also find variations with different spice blends and the addition of other vegetables.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and cube your potatoes. Boil them in salted water until they’re tender – about 20-30 minutes. You want them to be easily pierced with a fork, but not mushy.
2. While the potatoes are boiling, heat the vegetable oil and ghee in a pot over medium heat. Once hot, add the cumin seeds, fennel seeds, dry chilies, and curry leaves. Let them sizzle and pop for a few seconds until fragrant – this is where the magic begins!
3. Stir in the ginger-garlic paste and cook for about 30 seconds, until you can really smell its aroma.
4. Now, blanch a tomato in boiling water, peel it, and blend it into a smooth puree. Add the puree to the pot and cook for about 5 minutes, stirring occasionally. This adds a lovely tanginess to the curry.
5. Time for the spices! Add the cumin powder, coriander powder, turmeric, Kashmiri chili powder, and garam masala. Cook for another 30 seconds, stirring constantly, to toast the spices and release their flavors.
6. Gently mix in the boiled potatoes. Add water gradually – start with about ½ cup – to get your desired gravy consistency. I like mine a little on the saucier side!
7. Crush the dried fenugreek leaves between your palms and sprinkle them into the curry. Simmer for 2-3 minutes, allowing the flavors to meld together.
8. Finally, garnish with fresh coriander and serve hot with roti or your favorite Indian bread.

Expert Tips

• Don’t overcrowd the pot when boiling the potatoes. This ensures they cook evenly.
• Toasting the spices is key! It really brings out their flavor.
• Taste as you go and adjust the seasoning to your liking.

Variations

• Vegan Adaptation: Simply substitute the ghee with vegetable oil.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your garam masala to ensure it doesn’t contain any gluten-containing ingredients.
• Spice Level Adjustment:
  • Mild: Reduce the Kashmiri chili powder to ½ teaspoon and omit the dry chilies.
  • Medium: Use the recipe as written.
  • Hot: Add an extra dry chili or a pinch of cayenne pepper.
• Festival Adaptations: This aloo sabzi is a popular dish during Navratri and Diwali. During Navratri, some families avoid onions and garlic, so you can omit the ginger-garlic paste and add a pinch of asafoetida (hing) for flavor.

Serving Suggestions

This Aloo Sabzi is incredibly versatile! Here are a few ideas:

• Serve with hot roti or paratha.
• Enjoy with steamed rice and a side of raita (yogurt dip).
• Pair it with naan bread for a more indulgent meal.
• It’s also delicious with a simple salad.

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 are best for Aloo Sabzi?

Yukon Gold or red potatoes work really well because they hold their shape well during cooking.

Can I make this potato curry ahead of time?

Yes! The flavors actually develop even more overnight. Just reheat it gently before serving.

How can I adjust the thickness of the gravy?

Add more water for a thinner gravy, or simmer for a longer time to reduce it and make it thicker.

What is Kasuri Methi and can I substitute it?

Kasuri Methi is dried fenugreek leaves. It’s hard to substitute perfectly, but you could try a pinch of dried oregano or thyme, though the flavor won’t be quite the same.

Can I use a pressure cooker to boil the potatoes?

Absolutely! Pressure cooking will significantly reduce the cooking time. Usually 2-3 whistles on medium heat will do the trick.

I hope you enjoy this recipe as much as my family does! Let me know in the comments how it turns out for you. Happy cooking!