Aloo Potato Curry

A cozy, spiced Indian-inspired dish with crispy roasted potatoes and a deeply flavorful sauce — perfect for colder nights or when you want something warming and grounding.

Ingredients

• 1 lb potatoes (fingerlings or Yukon Gold)

• ¼ cup + 2 tablespoons ghee, divided

• 1 teaspoon Panch Phoran

• 6 dried curry leaves

• ½ yellow onion, diced small

• 4 garlic cloves, minced

• 2-inch piece fresh ginger, minced or grated

• ½ jalapeño, seeds removed and minced (optional)

• A pinch of salt

• 1 teaspoon chili powder (Kashmiri preferred)

• 1 teaspoon turmeric

• 1 teaspoon cumin

• 2 large tomatoes, minced

• Large handful cilantro, chopped

• Juice of 1 lime

Instructions

1. Roast the Potatoes
   Preheat oven to 425°F (220°C). Place potatoes in a pot of cold salted water and bring to a boil. Cook until fork-tender, then drain. Toss with 2 tablespoons of ghee and salt on a baking sheet and roast for about 30 minutes, until golden and crispy.

2. Cook the Aromatics
   In a wide-bottomed pan, heat ¼ cup ghee and Panch Phoran over medium-high. Once the spices begin to pop, reduce heat to medium and add the onion, garlic, ginger, and jalapeño (if using). Sauté for 7–10 minutes until softened.

3. Spice the Dish
   Add a pinch of salt, then stir in chili powder, turmeric, and cumin. Toast for 1 minute, until fragrant.

4. Create the Sauce
   Stir in the diced tomatoes and cook until softened. Add ¼ cup water and stir to combine, letting the sauce simmer gently. Add more water as needed for desired consistency.

5. Combine and Serve
   Fold in the roasted potatoes and cook for 5 minutes, allowing the flavors to meld. Finish with fresh cilantro and lime juice. Serve warm.