Aloo Talkari Recipes

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.

PAKISTANI STYLE ALOO KA SALAN/TARKARI

Steps:

• In a wok, heat oil. Then add red chilies, stir them for 10 seconds & add cumin seeds. Stir fry them for 10 seconds & add potatoes. (Make sure that you have cumin seeds & potatoes ready before heating the oil & don't let the cumin seeds stir fry more than 10 seconds or else they'll burn & loose the aroma.)
• Mix the potatoes well (at this point the potatoes might start to stick to the pan so be extra careful) Add tomatoes, salt, red chili powder, turmeric powder and coriander powder. Mix again. Cover & let them cook on medium low heat till the tomatoes get tenderized & the potatoes get almost 75% done.
• Now add mint leaves & green chilies. Mix, cover & cook on low heat for another 15 minutes or till the oil separates & your Aloo Ka Salan gets done.
• Enjoy with Hara Raita & Roti/Chapati.

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 TALKARI

Steps:

• Heat oil. Add the potatoes and cook for two minutes browning them on all sides.
• Stir in the green beans and cook for 4 to 5 minutes or until they begin to brown and blister.
• Add the onions and cook for 1 to 2 minutes.
• Next add the garlic and stir well. Cook for about 30 seconds.
• Mix in the curry powder and cook a few minutes unti the curry begins to release it's aromas.
• Add the broth and salt.
• Partly cover the pot and simmer for 20 minutes. Remove the lid and simmer until the liquid is reduced by half.