Aloo Hin (Potato Curry) - Yoga Journal

Aloo Hin (Potato Curry)


Most Burmese curries use the same base—onions, garlic, ginger and turmeric pounded into a paste. Using a food processor speeds up the mixing process. You can substitute other vegetables such as okra or cauliflower, or increase the proportions for the puréed onion mix, making a mixed vegetable curry. Traditional Burmese curries usually contain more oil than Americans would normally use, so if you prefer, reduce the amount of oil. Although the amounts seem small, this curry should be ample when served with rice and other dishes.

  • ServingServings


  • 1 large onion
  • 1 Tbs. minced garlic
  • 1 Tbs. minced fresh ginger
  • 1 tsp. ground turmeric
  • 1 tsp. red chili powder
  • 1/2 cup vegetable oil
  • 1 Tbs. sesame oil
  • 4 medium-sized or 3 large potatoes, peeled and cut into chunks
  • Salt to taste
  • Fresh cilantro leaves for garnish


  1. Place onion, garlic and ginger in food processor with about 1/4 cup water, and purée. Add turmeric and chili.
  2. Heat vegetable oil in skillet over medium heat, and sauté onion paste, adding enough water to prevent burning. Cook until onion paste darkens.
  3. Add sesame oil, 1 cup water and potatoes. Reduce heat to medium-low, and cook until potatoes are soft. Add water if mixture begins to stick, and season with salt. Remove from heat, garnish with cilantro and serve.

Nutrition Information

  • Serving Size: SERVES 4
  • Calories: 260
  • Carbohydrate Content: 42 g
  • Fat Content: 9 g
  • Fiber Content: 5 g
  • Protein Content: 5 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 20 mg
  • Sugar Content: 4 g