how to make Pakistani Style Potato Curry (Aloo Curry)

Title: Pakistani Style Potato Curry (Aloo Curry)

Ingredients:

4 large potatoes, peeled and diced into cubes
1/4 cup vegetable oil
1 large onion, finely chopped
2 tomatoes, chopped
2 green chilies, chopped
1 tablespoon ginger-garlic paste
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1/2 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon coriander powder
1/2 teaspoon garam masala
Salt to taste
Fresh coriander leaves for garnish
Instructions:

Prepare Potatoes:

Peel and dice the potatoes into medium-sized cubes.
Heat Oil:

In a large pan, heat vegetable oil over medium heat.
Temper Spices:

Add cumin seeds and mustard seeds to the hot oil. Let them splutter.
Sauté Onions:

Add finely chopped onions to the pan. Sauté until the onions become golden brown.
Add Ginger-Garlic Paste:

Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
Introduce Tomatoes:

Add chopped tomatoes to the pan. Cook until the tomatoes are soft and the oil starts to separate from the masala.
Add Dry Spices:

Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well to combine the spices with the tomato-onion mixture.
Cook Potatoes:

Add the diced potatoes to the pan. Coat the potatoes with the spice mixture and cook for a couple of minutes.
Simmer:

Reduce the heat to low, cover the pan, and let the potato curry simmer until the potatoes are tender, stirring occasionally. Add a little water if needed to prevent sticking.
Check for Doneness:

Check the potatoes for doneness. They should be easily pierced with a fork.
Garnish and Serve:

Garnish the Potato Curry with fresh coriander leaves.
Serve hot with naan, roti, or steamed rice.
This Pakistani Style Potato Curry, known as Aloo Curry, is a comforting and flavorful dish that pairs well with various bread or rice options. Enjoy the rich and aromatic flavors of this traditional recipe!