Pakistani Style Aloo Ka Salan 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.

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 CHANNA TARKARI (POTATO AND GARBANZO BEANS IN A CURRY)

Steps:

• heat oil and add cumin, fennel, fenugreek, mustard seeds - stir fry 1-2 mins till fragnant and crackling.
• add cubed potatoes and garbanzo beans and 2 - 2 1/2 cups of water and salt.
• add a drop or two of food color, crushed black pepper, crushed red chillies and turmeric.
• cover and let the potatoes and garbanzo cook about 10 mins or until the curry seems to thicken a little.
• with the back of a spoon, mash some of the potatoes and beans, add a little more water and let cook another 10 - 15 mins till the curry has thickened.
• mix in lemon juice, stir well.
• pour into serving dish, garnish with mint leaves and serve.

PAKISTANI STYLE BHINDI KA SALAN (OKRA/LADYFINGER CURRY)

Steps:

• Heat oil in a pan. Fry onions in it till they turn golden brown.
• Add tomatoes, ginger garlic paste, salt, red chili powder, coriander powder, turmeric powder & water. Cover & let the tomatoes cook on medium heat for about 15 minutes or till they become tender & the oil seperates.
• Next add okra/ladyfinger in the same pan. Cover & cook for 20-30 minutes on medium low heat.
• Once the okra is cooked thouroughly. Add the green chilli, lower the heat & simmer for another 10 minutes.
• Once the oil seperates your "bhindi" is done.
• Enjoy with yogurt, roti & sliced cucumber.

PAKISTANI STYLE TURAI KA SALAN (COURGETTES CURRY)

Steps:

• Fry the onions in the oil till they turn dark brown.
• Then add tomato, ginger garlic paste, salt, red chili powder, coriander powder & turmeric powder. Saute the onion & tomato till the tomatoes become tender & the oil starts showing in the curry.
• Add courgettes, mix & let them tenderize for 20 minutes on low medium heat.
• Now add garam masala powder & cumin seeds. Cover & let it cook for another 5 minutes.
• In the end add the green chili & lemon juice. Let it simmer for additional 2 minutes.
• Serve warm with naan, roti or chapati.

KHATTI ARVI KA SALAN

Steps:

• BOIL the arvi in lightly salted water till tender.
• Peel and slice the bigger ones into two pieces and fry lightly in oil.
• Heat some oil in a separate pan and saute the onions till golden brown.
• Add the ginger and garlic paste and saute for another minute or two, till the raw flavour is no longer apparent.
• Add chilli and turmeric powder and salt and saute for three to four minutes.
• Add the chopped tomatoes and saute till they are completely soft and mashed.
• Add the arvi and cook for two to three minutes.
• Add one cup water.
• Add the tamarind pulp, green chillies and curry leaves.
• Cover and simmer for 10 minutes or till the arvi is tender.
• Sprinkle the garam masala powder over the arbi and serve hot.