Burmese Potato Curry (Aloo Palada)
A comforting and flavorful potato curry made with coconut milk and aromatic spices. A hearty and naturally gluten-free snack.
Ingredients
- about 450 g Potatoes
- 1 can Coconut Milk
- 1 medium Onion
- 2 cloves Garlic
- 2.54 cm Ginger
- 1/2 teaspoon Turmeric Powder
- 1/2 teaspoon Cumin Powder
- 1/2 teaspoon Coriander Powder
- 1/4 teaspoon Chili Powder
- 2 tablespoons Vegetable Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Peel the about 450 g Potatoes and cut them into 2.54 cm cubes.
- 2Place a large heavy-bottomed pot on the stove and add the 2 tablespoons of Vegetable Oil. Heat the oil over medium heat, about 175°C.
- 3Add the 1 medium Onion, 2 cloves Garlic, and 2.54 cm Ginger to the pot. Cook, stirring often, for 3-5 minutes, until the onion is softened and everything smells fragrant.
- 4Add the 1/2 teaspoon Turmeric Powder, 1/2 teaspoon Cumin Powder, 1/2 teaspoon Coriander Powder, and 1/4 teaspoon Chili Powder to the pot. Stir constantly for 1 minute until the spices are fragrant.
- 5Add the about 450 g cubed Potatoes and the 1 can Coconut Milk to the pot. Stir everything together and bring the mixture to a gentle simmer.
- 6Cover the pot and reduce the heat to low. Cook for 20-25 minutes, or until the potatoes are easily pierced with a fork and are tender. Stir occasionally to prevent sticking.
- 7Serve the Burmese Potato Curry warm.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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