10 Aloo (Potato) Recipes – Pakistani & Indian
Here’s a roundup of 10 Aloo (Potato) recipes! These are authentic Pakistani and North Indian recipes that are wholesome, easy-to-make, and 100% delicious! All of these recipes are tested-and-perfected and loved by thousands. This post also includes FAQs and shares tips on cooking with aloo!
The Beloved Aloo (Potato)
When I was pregnant, my midwife, a hilarious and rather blunt woman in her late 60s, was good-heartedly reprimanding me on my pregnancy weight gain. She asked me what I usually eat, so I named dinner from the night before – Chicken and Potato Curry with rice.
She was taken aback. “Potatoes and rice are both carbs…You’re doubling up on carbs.”
Clearly, South Asians and most pregnant women (I was both at that time) do not mind doubling up on carbs.
I proudly attribute about 10 pounds of that weight gain to potatoes.
Since I know you love potatoes as much as I do, here is a collection of 10 of my favorite Aloo recipes along with FAQs & tips on cooking with potatoes in curries.
Why do people put potatoes in curry?
You’ll notice Pakistani and Indian curries often include potatoes along with other vegetables or meat. I think the main reason for this (besides that they’re absolutely delicious!) is to add textural interest. Potatoes add a delicious, neutral taste while giving body to the curry. They also make meat go further and stretch the amount of people a curry will feed.
What kind of potatoes are best for curries?
You can use any type of potatoes you’d like in curries. I typically use russet because of their relatively quicker cooking time, softness, and neutral taste. Red potatoes, Yukon gold potatoes, and baby potatoes also work well, though I find they take longer to cook.
How do you cut potatoes for curries?
In curries, potatoes are usually peeled and cubed. Here’s how you can cube them:
- If you’re using small potatoes, you can simply quarter them (cut lengthwise, then widthwise).
- If you’re using medium potatoes, quarter the potato lengthwise, then cut into 1″ cubes widthwise
- For large potatoes, lay them flat, then slice into 3/4 inch-thick rounds. Dice the rounds into cubes.
I generally like to cut them into 1/2″-3/4″ cubes for dry curries like Aloo Keema and 1″-1/2″ when they’re served in liquidy curries with salan. Remember that the smaller you cube the potatoes, the faster they’ll cook.
When do you add potatoes to a curry?
It depends on what curry you’re cooking. Russet potatoes generally take around 25 minutes to cook over low/low-medium heat on the stovetop, so you’ll add them accordingly. For example, if you’re cooking meat, you’ll allow the meat to cook until it’s almost done. Then add the potatoes and allow it to fully cook.
Can you freeze curry with potatoes?
I don’t recommend freezing curries with potatoes. I find cubed potatoes in curry lose texture and taste upon being thawed. However, Aloo ki Tikki or other recipes with mashed potatoes freeze well.
Top 10 Aloo (Potato) Recipes
Aloo Baingan – Eggplant and Potato Curry
Easy Pakistani Aloo Ki Tikki – Potato Cutlets
Cauliflower and Potato Curry (Aloo Gobi Recipe)
Aloo Keema (Ground Beef and Potato Curry)
Spinach and Potato Curry – Aloo Palak (Easy & Authentic)
Instant Pot Pakistani Chicken Curry
Aloo Gosht (Mutton/Lamb and Potato Curry)
Coconut Chicken Curry with Potatoes
Aloo Anday Ki Bhujia (Bhurji)
Easy Mixed Vegetable Curry
P.S. If you get a chance to try any of these aloo recipes, please let me know! Simply leave a comment below and share your thoughts. I truly love hearing from you! Thank you!
10 Aloo (Potato) Recipes, including Aloo Gobi (Potato and Cauliflower Curry)
- ¼ cup grapeseed, avocado, or other neutral oil
- 1 tsp cumin seeds
- ½ tsp nigella seeds – (kalonji), optional
- 1 medium onion, finely chopped
- 5 garlic cloves, crushed
- 3/4 inch piece ginger, crushed
- 3 small to medium tomatoes, finely chopped
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric
- 1/2 tsp red chili powder, or more to taste
- 1/4 tsp ground black pepper, optional
- 1 1/4 tsp salt, or to taste
- 1 (~1 lb or 500 g chopped) small head cauliflower, cut into small florets
- 2 (~350 g) medium potatoes, peeled and cut into 1/2-inch cubes, and placed in a bowl of water to prevent browning
- 1 green chili pepper, sliced or chopped
- 1/2 tsp garam masala
- 1/2-1 teaspoon soy sauce or tamari
- 1/4 tsp lemon or lime juice, optional
- 2 tablespoons chopped cilantro leaves, to garnish
- Heat oil in a non-stick pan over medium-high heat. Add the cumin and nigella seeds and let them sizzle for a few seconds. Add the chopped onions and sauté, stirring frequently, until they turn lightly golden, about 5-6 minutes.
- Add the garlic and ginger and sauté until the raw smell disappears, about 30 seconds. Add the tomatoes, spice powders (coriander, cumin, turmeric, red chili, black pepper (if using)) and salt. Cook until the tomatoes are soft and the oil begins to separate from them, about 4-5 minutes.
- Add the potatoes, cauliflower, and green chili pepper. Stir-fry for about 4-5 minutes.
- Turn the heat down to low-medium, cover, and let cook for about 20 minutes, stirring once or twice in between.*