Entree: Pakistan – Sindh – سنڌي آلو ➤ Sindhi Aloo (Spiced Sindhi-style potato curry)

Serving Size: 4

Approximate Time

Prep 12 min

Cook 30 min

Additional 3 min

Total 45 min

Ingredients

- 1/3 cup (80 ml) vegetable oil
- 1 tsp (5 g) cumin seeds
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 1 tbsp (15 g) fresh ginger, grated
- 3 cloves garlic, minced, about 9 g
- 2 green chilies, slit lengthwise
- 1 tsp (2 g) turmeric powder
- 1 tsp (2 g) Kashmiri red chili powder or mild red chili powder
- 2 tsp (4 g) ground coriander
- 1/2 tsp (1.5 g) amchur powder (dry mango powder) or 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) salt, adjust to taste
- 2 large tomatoes, chopped, about 14 oz (400 g)
- 3 large potatoes, peeled and cut into 1-inch (2.5 cm) cubes, about 2 lb (900 g)
- 1 cup (240 ml) water
- 2 tbsp (8 g) fresh cilantro, chopped
- 1 tbsp (15 ml) lemon juice (optional, to finish)

Instructions

1. Heat the oil in a deep skillet or kadhai over medium heat. Add cumin seeds and let them sizzle for 10–15 seconds until fragrant.
2. Add the sliced onion and sauté until soft and turning light golden, about 6–8 minutes. Stir in ginger, garlic, and green chilies and cook 1–2 minutes.
3. Add turmeric, red chili powder, ground coriander and salt; cook the spices 30–45 seconds until aromatic.
4. Stir in the chopped tomatoes and cook until they break down and the mixture becomes a thick gravy, about 6–8 minutes.
5. Add the potato cubes and toss to coat in the spice-tomato mixture. Pour in 1 cup (240 ml) water, bring to a gentle boil, then reduce heat to low, cover, and simmer until potatoes are tender, about 20–25 minutes. Stir occasionally and add a splash more water if needed to prevent sticking.
6. When potatoes are cooked and gravy has thickened to your liking, stir in amchur powder or lemon juice to introduce bright acidity. Adjust salt and spice.
7. Turn off heat and stir in chopped cilantro. Let rest 2–3 minutes, then serve hot with roti, rice, or bread.