Aloo Ki Tarkari Recipes

ALOO KI TARKARI

Steps:

• In a pot or pan, add oil, onion and all dry spices and heat at medium flame until the onions become light brown.
• Then add all the other spices, salt and tomatoes. Reduce the flame to medium low and cover the pot. Allow tomatoes to soften up for 5 mins.
• Once the tomatoes soften up, add potatoes along with 2 cups of water.
• Cover the pot once more and let the potatoes simmer for 15 mins at medium low flame.
• The potatoes in this curry are super soft, and over cooked. The overcooking causes some of the fine potato pieces to become mushy and give this dish a thick curry base.
• Once you reach the desired consistency, turn off the flame and serve with parathas, or halwa puri (fried flatbread)

ALOO KI TARKARI

Steps:

• Heat oil.
• Add cumin seeds, and cook for a minute till they splutter.
• Add sliced potatoes followed by salt, red chili flakes, turmeric and fenugreek seeds.
• Saute for 2 minutes or so, and then add 2 cups water.
• Bring the potato mixture to a boil, and then turn heat to low. Cook on low flame for about ½ hour till potatoes are soft.
• Once the potatoes are soft, use a wooden spoon to mash and crush the potatoes into chunks.
• As you crush the potatoes and keep cooking, the gravy will become thick as the potatoes release their starch. Cook for a few minutes till the desired gravy thickness is reached, and turn off heat.
• Add onion seeds (kalonjand lemon juice in the end, and mix.
• Serve hot with kachori, puri or paratha.