In south India, this aloo curry is probably a very standard side dish in most of the houses and it goes great with dal, sambhar, rasam with rice or even chappatis. It doesn't need a lot of ingredients and when made, this can stay in the refrigerator for a long time.
Potatoes, cut small - 4 large
Onions, diced - 2 large
Tomatoes, diced - 2 large
Chilly powder - 2 tsp
Turmeric powder - 1 tsp
- Heat oil in a pan and add the onions and sauté until slightly dark brown. Add the tomatoes keep frying until the tomatoes and soft and mushy and the curry becomes more like a thick paste like consistency.
- Add turmeric powder, chilly powder, salt and potatoes and keep frying in low flame for about 20-30 minutes until the curry browns up and oil separates.