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Burmese Potato Curry with Onion and Garlic
About this dish
This Burmese potato curry, or aloo si, is a quietly potent dish from the heart of Myanmar's home kitchens. The humble potato transforms under a slow, patient cook with blistered onion and garlic, absorbing a broth that is at once earthy and sweet.
The mystery of well-browned alliums is the secret: they lend a deep, caramelised base that needs no chillies for warmth, yet still carries a gentle, grounding heat. One taste and you'll understand why this is a beloved supper for monks and families alike.
Ingredients
UK and US measurements are both included for every recipe.
potatoes
vegetable500 g
Imperial measurement: 1 lb
yellow onion
vegetable2 medium
garlic cloves
vegetable10 cloves
fresh ginger
herb2 cm
Imperial measurement: 1 inch
vegetable oil
fat3 tbsp
turmeric powder
spice1 tsp
salt
seasoning1 tsp
water
liquid250 ml
Imperial measurement: 1 cup
fresh coriander leaves
herb2 tbsp
lime
fruit1
Method
Prepare potatoes
5 minPeel potatoes and cut into 3 cm (1 inch) cubes. Set aside in a bowl of water to prevent browning.
Slice alliums
5 minPeel and thinly slice onions. Crush garlic cloves with the side of a knife, keeping them whole. Slice ginger into matchsticks.
Fry onions and garlic
12 minHeat oil in a heavy-bottomed pot over medium heat. Add onions and cook, stirring occasionally, until deep golden brown (about 10 minutes). Add garlic and ginger, cook for another 2 minutes until fragrant.
Add spices
1 minReduce heat to low. Stir in turmeric powder and salt. Cook for 30 seconds until aromatic.
Cook potatoes
20 minDrain potatoes and add to the pot. Stir well to coat with the onion mixture. Add water, bring to a boil over high heat, then reduce to a simmer. Cover and cook for 20 minutes until potatoes are tender and the sauce has thickened.
Finish and garnish
2 minTaste and adjust salt if needed. If you like, stir in fresh coriander leaves and serve with a wedge of lime.
Equipment
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Nutrition facts
Tips
- Take the time to cook the onions until deeply caramelised, this is where the 'secret' flavour lives.
- Peeled potatoes can sit in water for up to an hour to release starch — the curry will thicken beautifully without cornstarch.
- For a richer sauce, use coconut oil or ghee (if not vegan) in place of vegetable oil.
- If the curry seems too watery at the end, simmer uncovered for a few more minutes to reduce.
Serving suggestions
- Serve over fluffy jasmine or basmati rice. A side of pickled tea leaf salad (laphet thoke) or a simple cucumber salad completes the meal.
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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.