Aloo Talkari Recipes

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ALOO KI TARKARI



Aloo ki Tarkari image

This aloo ki tarkari (potato curry) is similar to the one that you get at the halwa puri stall, just more hygienic. It's a vegetarian recipe that is super simple to make, and tastes delicious with puri, paratha or kachori. All you need is achaar on the side.

Provided by Kiran

Categories     Breakfast

Number Of Ingredients 10

2 - 3 tablespoon oil
½ kg potatoes (sliced)
¾ teaspoon cumin seeds (zeera)
1 teaspoon salt (adjust to taste)
½ - 1 teaspoon red chili flakes
½ teaspoon turmeric powder
1 tablespoon fenugreek seeds (methidana)
2 cups water
½ teaspoon kalonji (nigella seeds)
2 teaspoon lemon juice or tamarind paste

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.

Nutrition Facts : Calories 400 kcal, ServingSize 1 serving

PAKISTANI STYLE ALOO KA SALAN/TARKARI



Pakistani Style Aloo Ka Salan/Tarkari image

This is the most basic way of making potatoes in Karachi, Pakistan. Its best served with "Hara Raita" & Roti/Chapati. Some people also serve it with Daal Chawal as a side dish. Me & my siblings are all grown ups now but this is one dish we request our mother to make when we visit her. Lets just say this is OUR comfort food along some other Pakistani dishes. Note: If you are not big on spicy/hot food then you can adjust the amount of red chili powder.

Provided by The UnModern Woman

Categories     Curries

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs potatoes (peeled & sliced round)
1/2 cup oil
1 large tomatoes (finely chopped)
3/4 teaspoon cumin seed
2 dried red chilies
1 pinch turmeric powder
1 teaspoon salt
1 teaspoon red chili powder
1 teaspoon coriander powder
1 1/4 tablespoons mint leaves (roughly chopped)
1 green chili pepper

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.

Nutrition Facts : Calories 294.4, Fat 18.6, SaturatedFat 2.4, Sodium 408.2, Carbohydrate 30.1, Fiber 4.3, Sugar 3.2, Protein 3.9

ALOO KI TARKARI



Aloo ki tarkari image

A popular Indian / Pakistani potato curry, commonly eaten with Suji ka halwa (semolina pudding) and puri (fried flat breads) for breakfast.

Provided by Wajiha Baig

Categories     VEGETARIAN RECIPES

Time 30m

Number Of Ingredients 15

4 medium potatoes diced into small cubes
1 medium onion finely chopped
1 tsp garlic ginger paste
1/2 tsp crushed red chili flakes
1/2 tsp red chili powder
1/4 tsp turmeric powder (haldi)
2 medium tomatoes chopped
1 1/2 tsp salt or to taste
2 cups water or as needed
1/3 cup oil
1/2 tsp cumin seeds (zeera)
1/2 tsp nigella seeds (kalongi)
1/4 tsp mustard seeds (rye)
1/2 tsp fennel seeds (saunf)
1/4 tsp carom seeds (ajwain)

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)

Nutrition Facts : Calories 284 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 16 grams fat, Fiber 4 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 744 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

ALOO TALKARI



Aloo Talkari image

You can peel the potatoes or leave the skins on in this recipe. I think the skins add something to the flavour and texture of this dish.

Provided by WizzyTheStick

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons ghee or 3 tablespoons vegetable oil
4 potatoes, medium-size (cut into 1-inch pieces)
1 lb green beans, trimmed and cut into 1-inch lengths
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon curry powder
2 cups vegetable broth or 2 cups water
salt (to taste)

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.

Nutrition Facts : Calories 317.3, Fat 10.8, SaturatedFat 6.3, Cholesterol 24.6, Sodium 403, Carbohydrate 49, Fiber 9.4, Sugar 4.4, Protein 9.3

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