Spicy Curry Leaf Aloo

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • 0.5 kg baby potatoes
  • 0.5 cup onion, sliced
  • 3 green chillies, chopped
  • 2 tbsps curry leaves
  • 2 tsps ginger garlic paste
  • 1 tsp chilli powder
  • 0.5 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tbsp rice powder
  • 2 tbsps Besan (chick peas flour)
  • 1 tsp mustard
  • 2 tsp garlic, sliced
  • 2 tbsps lime juice
  • Few curry leaves
  • Oil to deep fry
  • salt to taste

How to Make Spicy Curry Leaf Aloo

  • Dry roast curry leaves, powder and reserve.
  • Boil and peel the potatoes (do not overcook).
  • Place the potatoes in a bowl.
  • Add ginger garlic paste, all the powders and salt.
  • Keep aside for half an hour. Sprinkle with 1-2 tbsp of water.
  • Sprinkle with rice flour and besan on top and mix well.
  • Deep fry in hot oil till golden brown.
  • Heat 2 tbsps of oil in a kadai. Add mustard.
  • When it splutters, add garlic.
  • When garlic is light brown, add curry leaves, onion and green chillies.
  • Fry till onion is light brown.
  • Add potatoes and toss well.
  • Sprinkle lime juice and curry leaf powder on top.