Pakistani Style Aloo Ka Salantarkari Recipes

ALOO KA SAMOSA RECIPE - (4.3/5)

Steps:

• Mix the Maida flour, baking soda, and salt together in a bowl. Add 3 tbsp oil to flour and salt and mix it well with your hands until mixture is tender and soft. Set aside about 10 minutes. Make a ball and rub the ball with about 1/2 tsp oil and slip it into a plastic bag. Set aside 20-25 minutes. Heat 2 tbsp oil, Add chopped onion and golden brown it. Add mustard seeds, cumin seeds, and coriander seeds and fried until mustard seeds pops. Add potatoes and stir, Add red chili powder, turmeric powder, garam masala powder, salt, green chilies, and fresh coriander leaves. Stir for 2-3 minutes, Add lemon juice cook another 2 minutes and keep set aside. Make a thin 5″ diam. round with some dough. Cut into two halves. Moisten it with maida (flour) water mixture. Join and press together to make a cone. Place a tbsp. of filling in the cone and seal third side. Make five to six. Put in hot oil, deep fry on low to medium till light brown. Do not fry on high, or the samosas will turn out oily and soggy. Drain on paper towel. Delicious Aloo ka Samosa is ready to serve. Serve hot with ketchup or chutney.

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)

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.

10 ALOO (POTATO) RECIPES, INCLUDING ALOO GOBI (POTATO AND CAULIFLOWER CURRY)

Steps:

• Heat oil in a non-stick pan over medium-high heat. Add the cumin and nigella seeds and let them sizzle for a few seconds. Add the chopped onions and sauté, stirring frequently, until they turn lightly golden, about 5-6 minutes.
• Add the garlic and ginger and sauté until the raw smell disappears, about 30 seconds. Add the tomatoes, spice powders (coriander, cumin, turmeric, red chili, black pepper (if using)) and salt. Cook until the tomatoes are soft and the oil begins to separate from them, about 4-5 minutes.
• Add the potatoes, cauliflower, and green chili pepper. Stir-fry for about 4-5 minutes.
• Turn the heat down to low-medium, cover, and let cook for about 20 minutes, stirring once or twice in between.*
• When the vegetables are cooked and all the moisture is gone, turn off the heat and add the soy sauce, garam masala, and lemon juice (if using). Mix well and garnish with chopped cilantro. Serve with roti, naan, or rice.