Aloo Curry
This potato curry should be served with a sada roti or roti. It is a good vegetarian equivalent to chicken curry or any meat curry, and is a good satisfying meal. My vegetarian daughter-in-law’s favorite meal is roti, pumpkin, and aloo.
Ingredients:
- 3 tbsp vegetable oil
- ¼ tsp cumin seeds
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 green onion, finely chopped
- 3 celery leaves, finely chopped
- 1 hot green or red pepper, seeded and minced
- 1 tbsp curry powder
- ¼ cup water
- 2 lbs potatoes, peeled and cubed
- 2 cups hot water
Directions:
Heat oil in medium saucepan over medium high heat. Add cumin seeds and fry 1 minute. Add garlic, onions, celery leaves, and hot peppers and fry for 2 minutes.
Combine curry powder and ¼ cup water in small bowl to form a paste. Add to pan and sauté 3 minutes.
Add potatoes and stir well. Add hot water and cook over medium low heat until potatoes are very tender, about 10 minutes. Serve hot.
I realize each family cooks differently…and even differently depending on where they were originally from in Guyana. Most of the dishes seem over spiced according to how my family cooks. My grandmother was Indian and came from a predominantly Indian village (we lived in a mixed area), but cumin didn’t appear so predominantly in the Indian food she cooked, same with masal. Masala was only used in curry and a tiny bit dahl