Aloo Jhol (Potato Curry) recipe

Aloo Jhol or potato curry is one of my favorites. It is simple and quick to make. I love to eat aloo jhol with rice. Today my mom has cooked aloo jhol and rice for lunch and that gave me the idea for this post. Macher jhol is a famous Bengali dish with the main ingredient fish. Vegetarians can use this slight variation ‘aloo jhol’.

First you need to boil and peel 4-5 potatoes. Now mash these potatoes properly and mix it well in 300-400 grams of curd. You can also use a blender so that potatoes are properly mashed and mixed in the curd. Now put a kadai or deep-bottomed pan on the gas stove. Put a little cooking oil and heat it. Put some cumin seeds and mustard seeds. When they start to crackle, put 1-2 finely chopped onions and sauté a little. When the onions turn golden brown, then add salt according to taste, 1/2tsp red chilly powder and ½ tsp turmeric powder. Saute for 1-2 minutes and then add potato-curd mixture. Add enough water so that it’s not very thick. Now let it boil on a low flame for 10-15 minutes. Switch off the gas. The curry of jhol should not be too thick. Garnish with finely chopped coriander leaves. Enjoy the delicious aloo jhol with rice.