| • | Cut the white potatoes into little pieces and slimly mash them. Keep it aside.
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| • | Blend all the ingredients of puree to form a smooth paste, keep it aside.
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| • | Heat oil all over normal heat up in a non stick heavy base skillet and add cumin seeds.
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| • | Allow spluttering and then add turmeric powder, reddish chilli powder, table salt and hold back for 10 seconds.
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| • | Now mix the puree and saute for 2-3 minutes until the raw aroma is gone and oil appears on the sides of the skillet.
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| • | Add white potatoes and 2 cups of water.
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| • | Simmer it for about 15 minutes.
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| • | Aloo curry is ready to serve up with rice or roti.
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