Aloo ki tarkari

Name: Aloo ki tarkari
Total time: 1800 s
Yield: 6-8 servings
Cuisine: British
Ingredients: 4-5 potatoes, boiled, cubed; 1/4 cup oil; 1 tsp. cumin seeds; 1/2 tsp. mustard seeds; 1/2 tsp. nigella seeds; 1/2 tsp. fenugreek seeds; 1/2 cup tomato puree; To taste, salt; To taste, chilli powder; 1/2 tsp turmeric; 1 tsp. chilli flakes; 1/2 tsp. black salt; 1 tbsp. coriander seeds, crushed; 1 cup water; 1 tsp. vinegar; To taste, chaat masala; 3 green chillies, chopped; 1/4 cup cilantro, chopped

Sarvat Hanif @sarvathanif

Canada

Aloo ki Tarkari is a popular vegetarian potato curry commonly enjoyed in Pakistan and India, often served as part of a traditional breakfast alongside puri (fried flatbread) and halwa (semolina pudding). This dish is known for its comforting flavours and versatility, making it a favourite among many.

Aloo ki Tarkari is best served hot with puri, paratha, or naan. It can also be paired with other dishes like cholay ka salan (chickpea curry) or enjoyed as part of a larger meal with rice. This dish is not only a staple in many households but also a beloved choice for festive occasions and gatherings, reflecting the rich culinary traditions of South Asian cuisine.
Video recipe at:https://youtu.be/UOj21Vkw_XM

Sarvat Hanif @sarvathanif

Saved

Ingredients

30 minutes

6-8 servings

4-5potatoes, boiled, cubed
1/4 cupoil
1 tsp.cumin seeds
1/2 tsp.mustard seeds
1/2 tsp.nigella seeds
1/2 tsp.fenugreek seeds
1/2 cuptomato puree
To taste, salt
To taste, chilli powder
1/2 tspturmeric
1 tsp.chilli flakes
1/2 tsp.black salt
1 tbsp.coriander seeds, crushed
1 cupwater
1 tsp.vinegar
To taste, chaat masala
3green chillies, chopped
1/4 cupcilantro, chopped

Saved

Steps

30 minutes

1

Heat oil and add cumin seeds, nigella, mustard seeds and fenugreek seeds and allow to crackle.
2

Add tomato puree and cook till oil separate..
3

Add the powdered spices, chilli flakes and coriander seeds and mix well till oil separates.
4

Add potatoes and mix to coat with masala. Mash some potatoes.
5

Add water and vinegar and bring to boil. Cover and simmer 10 minutes on low flame.
6

Add green chillie and cilantro. Mix well.
7

Serve hot with puris.