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Potato Curry (Aloo) Sandwich

Posted by iavogoodmeal on

The roadtrip – quintessential American summer activity, wide open roads, complaining to your parents “are were there yet” – I have fond memories of going on road trips with my parents. And now that we have a son, we’ve been doing road trips more often. I now understand the ease of loading up the car vs hauling ass with a toddler in an airport (sorry mom for making you find EVERY bathroom in every airport terminal!).

The part I used to get most excited about (and still do!) is the food we would pack for the roadtrips. Aloo sandwiches were always a go to – my mom would make a savory filling of potatoes and spices and make them in the little sandwich maker that gave you the sealed triangle sandwiches – you know what I’m talking about if you’re a 90s baby!

I’m happy to report that I’m keeping the tradition going and when we went to Acadia National Park a few weeks ago, not only did I make the sandwiches but I also packed the extra curry to make fresh sandwiches while were there. Sadly I did not pack the triangle sandwich maker but they were still a hit with my toddler. I’ve modified the recipe slightly from how my mom made it but every bite brings me back to my childhood driving to Niagara Falls asking “are we there yet”. I hope you enjoy it as much as my family does!

The curry is a simple one where the flavors of the potatoes and spices shine – I like to layer my sandwiches with some cilantro chutney and cheese to get the ooegy gooey factor. These are additions I’ve made over the years and have grown to enjoy this version even more than my moms!

Tips & Tricks

  • I like to use fresh potatoes and pressure cook them for about 15 minutes (after 1 whistle) and then peel and mash them. You can also use raw diced potatoes but will need to cook them longer and add some water and cover to let them steam
  • I have also tried this recipe with frozen Oreida hasbrown and you can use a similar method, again you may need to add some extra water to let them steam so when you mash the curry you get a uniform mixture
  • The extra curry stores well in the fridge for ~5 days, just microwave when ready to use to soften the curry and make it easy to spread
  • For a twist on a party snack, I love stuffing this filling in between 4 inch rectangles of puff pastry for a fun holiday appetizer!

Recipe Information

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Yield: 6-8 sandwiches 

Ingredients

  • Sandwich Filling:
    • 4-5 small white potatoes
    • 1 green pepper diced
    • 1/2 red onion diced
    • 1 jalapeno de-seeded diced
    • Pinch turmeric
    • 2 tsp Kitchen King Masala or Garam Masala
    • Salt to taste
  • Sandwich Assembly:
    • 4 slices whole grain bread
    • Cilantro chutney (storebought or our recipe here)
    • Shredded cheese
    • Butter

Directions

  1. Pressure cook potatoes on medium heat (after 1 whistle) for 15 min
  2. Set aside to cool; peel and mash with hands
  3. In a few tsps of oil, sauté onions jalapeños and spices
  4. Cook for 3-5 on medium heat until onions are soft
  5. Add chopped green pepper cover and cook on medium heat for 5-7 minutes
  6. Add mashed potatoes and stir to combine
  7. Add a few tsp of water and use a potato masher to gently mash the potatoes into a uniform mixture
  8. To assemble sandwiches: spread a thin layer of cilantro chutney on one side layer with potato filling and sprinkle cheese.
  9. Toast with some butter on the outside of the sandwich on a panini press until toasty
  10. Serve with ketchup or Taco Bell hot sauce