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Before you jump to Aloo Curry (Potato fry) recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Should Eat.
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Blueberries are great for your heart. Blueberries are a rich source of antioxidants, particularly pterostilbene. Pterostilbene works in a similar way as the resveratrol in grapes. Pterostilbene is an antioxidant that helps the body be better at processing cholesterol as well as fats. The more effortless it is for your body to break down fat and cholesterol, the less likely it is for those things to accumulate in your system and cause heart problems. That, basically, helps your heart be healthy.
There are many foods that you can add to your diet that will be beneficial for your body. The truth is that each of the foods that we’ve mentioned here can help your body in many ways. They are especially great, however, for improving your heart health. Start eating these heart-healthy foods on a regular basis. Your heart will benefit from it!
We hope you got benefit from reading it, now let’s go back to aloo curry (potato fry) recipe. You can cook aloo curry (potato fry) using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to cook Aloo Curry (Potato fry):
- Take 3 tbsp Olive oil
- Get 250 gms Potatoes
- Take 100 gms Onions
- Prepare 1 tbsp Mustard seeds
- You need 2 tbsp Garam Masala
- Take 2 tbsp salt
- You need 1 tbsp chickpeas
- Take Quarter tbsp of Turmeric, if required
Steps to make Aloo Curry (Potato fry):
- Finely chop the potatoes and onions (not more than 1 cms each). Heat up a frying pan and add 2 tbsps of oil, after few seconds, add mustard seeds and chickpeas to it.
- Once the mustard seeds begin to pop, add finely chopped onions and fry for 5 minutes.
- Once the onion gets soft and brown, add the chopped potatoes to it. Sprinkle one tbsp of garam masala, salt and continue frying. Add turmeric if required.
- Repeat the process for 15 mins, if the Potatoes gets sticky, sprinkle some water (10ml) and fry. After 15 mins, keep the stove on low flame, cover the pan with a lid and allow it for 7 minutes. Transfer it to a bowl, add coriander leaves if required. Serve hot.
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