We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This hotel-style aloo curry is warm, comforting, and brings that nostalgic taste of Indian tiffin centers to your home. Whether you're making a weekend brunch, festive breakfast, or a simple dinner, this spicy poori curry with mashed potatoes is a winner. Perfectly pairs with poori, chapati, dosa, or rice, and is made with pantry staples for a rich, flavorful dish.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Rinse 5 medium potatoes and add them to a pressure cooker.
Add enough water to submerge the potatoes and 1 tsp salt.
Close the lid and pressure cook for 3 whistles on medium flame.
Let the pressure release naturally, then open the lid and drain the water.
Peel the skin and lightly mash the boiled potatoes. Set aside.
Heat 2 tbsp oil in a deep kadai or pan.
Add bay leaf, cinnamon, cardamom (green and black), cumin, and a pinch of hing.
Sauté for a few seconds until the whole spices release aroma.
Add slit green chillies and finely chopped onion. Sauté until golden brown.
Add 1 tsp ginger garlic paste and sauté until the raw smell disappears.
Lower the flame and add turmeric, chilli powder, coriander powder, and ¾ tsp garam masala.
Sauté for 30 seconds on low heat until the masalas turn fragrant.
Add thinly sliced tomatoes and a pinch of salt.
Cook until the tomatoes turn mushy and mash them slightly with a spatula.
Add mashed potatoes to the masala and mix well.
Sprinkle in 1 tsp crushed kasuri methi and adjust salt.
Add 1.5 cups of water, mix thoroughly, and bring to a boil.
Simmer the curry on low heat for 10 minutes or until the oil separates on top and the curry thickens.
Finish with the remaining ½ tsp garam masala and 2 tbsp fresh coriander.
Stir once and turn off the flame. Serve hot with poori.
Lightly mash the potatoes to retain texture in the curry.
Crush kasuri methi between your palms before adding for better flavor.
Use ripe tomatoes for a naturally tangy base or substitute with 2 tbsp tomato puree.
Adjust water based on desired consistency; slightly thick gravy is best for poori.
For extra creaminess, add 1 tsp roasted gram flour (besan) to the masala.
Can I make this curry without onions?
Yes, you can skip onions and make a no onion, no garlic version of this curry.
What can I serve this curry with?
This curry pairs well with poori, chapati, dosa, rice, or even as a side for pulao.
Can I make this curry vegan?
This recipe is naturally vegan as it uses plant-based ingredients.
How can I adjust the spice level?
Reduce the amount of red chilli powder and green chillies to make it less spicy.
What is the role of kasuri methi in this recipe?
Kasuri methi adds a hotel-style depth and aroma to the curry.
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories.
...
