Main Course
Burmese Potato and Tomato Curry (Aloo Hnin Khwet)
Original name: Potato Curry with Tomato
About this dish
This Burmese potato curry with tomato, known as Aloo Hnin Khwet, is a comforting and aromatic dish that balances earthy potatoes with the bright tang of tomatoes. Simmered with turmeric, garlic, and fish sauce, this curry is a staple in Burmese households, often enjoyed with steamed rice or crisp fried noodles.
The secret lies in letting the potatoes slowly absorb the rich, spiced gravy, creating a deeply satisfying and warming meal.
Ingredients
UK and US measurements are both included for every recipe.
yellow onion, diced
vegetable1 large (about 150g), diced
Imperial measurement: 1 large, diced
garlic cloves, minced
vegetable4 cloves, minced
ginger, grated
spice1 tablespoon grated fresh ginger
potatoes, peeled and cubed
vegetable600g potatoes (about 4 medium), peeled and cut into 2.5cm cubes
Imperial measurement: 1.3 lb potatoes (about 4 medium), peeled and cut into 1-inch cubes
tomatoes, chopped
vegetable3 medium tomatoes (about 300g), chopped
Imperial measurement: 3 medium tomatoes (about 10 oz), chopped
ground turmeric
spice1 teaspoon ground turmeric
paprika (mild)
spice1 teaspoon paprika (mild)
chickpea flour (besan)
other1 tablespoon chickpea flour (besan)
fish sauce
liquid1 tablespoon fish sauce (or soy sauce for vegan)
water
liquid240ml water, plus more if needed
Imperial measurement: 1 cup water, plus more if needed
vegetable oil
fat2 tablespoons vegetable oil
fresh cilantro, for garnish
herb1/4 cup fresh cilantro leaves, for garnish
sliced red onion, for garnish
vegetable1/4 cup thinly sliced red onion, for garnish
Method
Sauté aromatic base
6 minutesHeat vegetable oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and grated ginger, and sauté for another minute until fragrant.
Bloom the spices
0.5 minutesStir in turmeric and paprika, and cook for 30 seconds, stirring constantly, to release their flavor.
Add potatoes
4 minutesAdd the cubed potatoes to the pot and stir to coat with the spice mixture. Cook for 3-4 minutes, stirring occasionally.
Add tomatoes and seasonings
2 minutesAdd the chopped tomatoes, chickpea flour, fish sauce (or soy sauce), and salt. Stir well to combine. Cook for 2 minutes, allowing the tomatoes to break down slightly.
Simmer the curry
20 minutesPour in water and bring to a boil. Then reduce heat to low, cover, and simmer gently for 20 minutes, or until the potatoes are tender but still hold their shape. Stir occasionally and add a splash more water if the curry gets too thick.
Adjust and garnish
2 minutesTaste and adjust salt if needed. If you prefer a thinner gravy, add a little more water. Serve hot, garnished with fresh cilantro leaves and sliced red onion if desired.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Measuring spoons
Nutrition facts
Tips
- Use waxy potatoes like Yukon Gold or baby potatoes so they hold their shape during simmering.
- For a vegan version, simply substitute soy sauce or tamari for fish sauce.
- To build deeper flavor, you can add a pinch of cayenne or chili flakes if you like heat.
- Leftovers taste even better the next day as the flavors meld, store in an airtight container in the fridge for up to 4 days.
Serving suggestions
- Serve over steamed jasmine rice, or with Burmese fried noodles (kyay oh) and a side of crisp cucumber salad.
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Recipe by
Thiri Tun
Specialises in Burmese cuisineThiri is a tea leaf salad master who ferments her own tea leaves in a clay pot. She will not tell you the recipe.
Describe yourself in three words: Mysterious, secretive, delicious.