10 Aloo (Potato) Recipes - Pakistani & Indian (2024)

posted by Izzah Cheemaon October 29, 2021 (updated May 22, 2023)

Here’s a roundup of 10 Aloo (Potato) recipes! These are authentic Pakistani and North Indian recipes that are wholesome, easy-to-make, and 100% delicious!All of these recipes aretested-and-perfected and loved by thousands.This post also includes FAQs and shares tips on cooking with aloo!

The Beloved Aloo (Potato)

When I was pregnant, my midwife, a hilarious and rather blunt woman in her late 60s, was good-heartedly reprimanding me on my pregnancy weight gain. She asked me what I usually eat, so I named dinner from the night before – Chicken and Potato Curry with rice.

She was taken aback. “Potatoes and rice are both carbs…You’re doubling up on carbs.”

Clearly, South Asians and most pregnant women (I was both at that time) do not mind doubling up on carbs.

I proudly attribute about 10 pounds of that weight gain to potatoes.

Since I know you love potatoes as much as I do, here is a collection of 10 of my favorite Aloo recipes along with FAQs & tips on cooking with potatoes in curries.

Why do people put potatoes in curry?

You’ll notice Pakistani and Indian curries often include potatoes along with other vegetables or meat. I think the main reason for this (besides that they’re absolutely delicious!) is to add textural interest. Potatoes add a delicious, neutral taste while giving body to the curry. They also make meat go further and stretch the amount of people a curry will feed.

What kind of potatoes are best for curries?

You can use any type of potatoes you’d like in curries. I typically use russet because of their relatively quicker cooking time, softness, and neutral taste. Red potatoes, Yukon gold potatoes, and baby potatoes also work well, though I find they take longer to cook.

How do you cut potatoes for curries?

In curries, potatoes are usually peeled and cubed. Here’s how you can cube them:

• If you’re using small potatoes, you cansimply quarter them(cut lengthwise, then widthwise).
• If you’re using medium potatoes, quarter the potato lengthwise, then cut into 1″ cubes widthwise
• For large potatoes, lay them flat, then slice into 3/4 inch-thick rounds. Dice the rounds into cubes.

I generally like to cut them into 1/2″-3/4″ cubes for dry curries like Aloo Keema and 1″-1/2″ when they’re served in liquidy curries with salan. Remember that the smaller you cube the potatoes, the faster they’ll cook.

When do you add potatoes to a curry?

It depends on what curry you’re cooking. Russet potatoes generally take around 25 minutes to cook over low/low-medium heat on the stovetop, so you’ll add them accordingly. For example, if you’re cooking meat, you’ll allow the meat to cook until it’s almost done. Then add the potatoes and allow it to fully cook.

Can you freeze curry with potatoes?

I don’t recommend freezing curries with potatoes. I find cubed potatoes in curry lose texture and taste upon being thawed. However, Aloo ki Tikki or other recipes with mashed potatoes freeze well.

P.S. If you get a chance to try any of these aloo recipes, please let me know! Simply leave a comment below and share your thoughts. I truly love hearing from you! Thank you!

posted by Izzah Cheema on October 29, 2021 (updated May 22, 2023)

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