Mirchi and Aloo Curry (Long Green Chilli and Potato Curry)
This Mirchi and Aloo Curry is a delightful North Indian dish that features the perfect balance of spice and flavor with the heat of long green chillies and the comfort of tender potatoes. Made with a few simple ingredients and aromatic spices, this dish is a vegetarian’s dream, pairing well with Phulka (roti) or Bihari Karela and Aloo Ki Subzi. It is the ideal choice for a hearty lunch or dinner, offering a robust, spicy flavor profile that will tantalize your taste buds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Badi Hari Mirch (Large Green Chilli) | 6, seeds removed and chopped |
| Potatoes (Aloo) | 2, peeled and chopped small |
| Bay Leaf (Tej Patta) | 1 |
| Cardamom Pods/Seeds (Elaichi) | 1 |
| Cinnamon Stick (Dalchini) | 1 stick |
| Cumin Seeds (Jeera) | 1 tsp |
| Red Chilli Powder | 1 tbsp |
| Coriander Powder (Dhania) | 1 tbsp |
| Garam Masala Powder | 1 tbsp |
| Turmeric Powder (Haldi) | 1/2 tsp |
| Salt | To taste |
| Onion | 2, chopped |
| Tomato | 1, chopped |
| Garlic Cloves (Laung) | 4, minced |
| Green Chilli | 2, chopped |
| Dill Leaves (Suva) | 2 sprigs, chopped for garnish |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: North Indian
Course: Lunch/Dinner
Diet: Vegetarian
Instructions
-
Prepare the Gravy:
Start by preparing the gravy base for the curry. In a blender, grind the onions, tomatoes, garlic, green chilies, and dill leaves into a smooth paste. Set aside. This will form the flavorful foundation of your curry. -
-
Tempering the Spices:
Heat 2 tablespoons of oil in a pressure cooker over medium heat. Once the oil is hot, add the cumin seeds. Let them splutter for a few seconds. Next, add the bay leaf, cinnamon stick, and cardamom pods. Allow the spices to release their fragrant aromas for about 30 seconds. -
Sauté the Vegetables:
Add the chopped green chilies and potatoes to the pressure cooker. Sauté them for a few minutes, stirring occasionally, until the potatoes start to soften slightly. -
Add the Ground Gravy:
Now, add the smooth paste of onions, tomatoes, garlic, green chilies, and dill leaves to the cooker. Stir everything together to combine the ingredients evenly. Add the following spice powders: red chili powder, coriander powder, turmeric powder, garam masala powder, and salt. Mix well to coat the vegetables and spices in the gravy. -
Simmer the Curry:
Once the spices are mixed in, add 1 cup of water to the cooker. Stir the mixture and bring it to a boil. Then, cover the pressure cooker and cook the curry for about 2 whistles (approximately 8–10 minutes). Allow the pressure to release naturally before opening the lid. -
Serve the Curry:
Once the pressure is released, stir the curry and check the seasoning. Adjust salt if necessary. The curry should have a thick, flavorful gravy coating the potatoes and green chilies. -
Garnish and Serve:
Garnish the curry with fresh, chopped dill leaves for an added burst of flavor and a touch of color. Serve the Mirchi and Aloo Curry hot with Phulka (Indian flatbread), or you can pair it with Bihari Karela and Aloo Ki Subzi for a complete North Indian meal experience.
Additional Notes:
- Spice Levels: If you prefer a less spicy version, you can reduce the amount of green chilies or substitute the long green chilies with milder varieties.
- Consistency of Gravy: You can adjust the consistency of the gravy by adding more water based on your preference. For a thicker gravy, reduce the amount of water.
- Serving Suggestions: This curry pairs wonderfully with roti, naan, or steamed rice. You can also serve it alongside a fresh yogurt-based salad or raita for a refreshing contrast to the spiciness.
Enjoy your meal!
The Mirchi and Aloo Curry is a bold, flavorful dish that captures the essence of traditional North Indian cooking. It’s not only delicious but also comforting, making it the perfect choice for family gatherings or any casual meal. With a blend of aromatic spices and hearty potatoes, this dish is sure to become a favorite in your home.
