Mughlai Paratha, the recipe of which I shared in the last post is incomplete without this aloor torkari or spicy potato curry. It becomes a complete meal when served with this curry. The shops in Kolkata have different recipes and each one tastes different than the other. I love the one that is served in my neighborhood snack shop back home. This recipe of aloor torkari for mughlai paratha/moglai porota is quite close to that.
The curry is a bit spicy, has a thick gravy with a hint of garlic flavor. The curry complements the taste of the mughlai paratha. Though I prepared this keeping mughlai paratha in mind, but it can be served with any paratha, luchi or puri.
It is a must try recipe and I am sure you’ll love it. So as promised, here is the recipe.
Tips:
If you want, you may leave the potato peel on. In that case clean the potatoes very well. Add the chili powder according to your taste.
You may follow our Facebook page, Instagram and Pinterest for regular updates. If you recreate any recipe from Mellownspicy then don’t forget to send us a picture of the finished recipe or tag us at #mellownspicy. Thank You!
HOW TO MAKE ALOOR TORKARI FOR MUGHLAI PARATHA
- YIELD: 4 Servings
- PREP: 15 mins
- COOK: 25 mins
- READY IN: 40 mins
A spicy potato curry to go with mughlai paratha or any other Indian breads.
INGREDIENTS
- 3-4 medium potatoes
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon coriander powder
- 1/2 teaspoon sugar optional
- 1 tablespoon garlic paste
- 1 teaspoon ginger paste
- 1 medium tomato
- 2 tablespoons vegetable oil
- 1/2 teapsoon ground cinnamon
INSTRUCTIONS
-
- Peel and cut the potatoes into cubes. Cut the tomato into chunks and blend to a smooth paste.
- Heat oil in a pan and saute the potatoes until they turn light golden brown in color. Drain and transfer to a bowl. In the same oil add the ginger and garlic paste. Cook for 1-2 minutes at medium low and add the tomato puree and continue to cook for couple of more minutes. When the oil starts to separate, add the dry spices. MIx well and continue to cook. Add 2 tablespoons of water so that the masala do not burn.
- Add the fried potatoes and coat well with the masala. Lower the heat and cover the pan and let it cook for 5-7 minutes or until the potatoes are cooked through. You may add 2-3 tablespoons of water. When the potatoes are cooked, taste for seasoning and adjust accordingly. Add the cinnamon powder and give a final mix. The curry should not have too much gravy. Switch off the flame and transfer to a bowl.
- Serve spicy potato curry aka aloor torkari with homemade mughlai paratha. Enjoy!
Leave a Reply