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.

CHICKEN TARKARI

Steps:

• In a large bowl, season chicken pieces with salt and pepper.
• Heat oil and brown chicken.
• Reserve brown chicken in a plate.
• Drain excess oil.
• In a non-stick sauce pan, heat oil.
• To the hot oil, add whole red chilies and bay leaf; fry for 30 sec.
• Add turmeric and chopped onion, and fry until brown.
• Put garlic and ginger into the onion mixture; fry for 30 sec.
• To this mixture, add cumin powder, curry powder, chili powder, bruised cardamom, salt and pepper; mix well for a minute or so.
• Transfer browned chicken pieces and chopped tomatoes into the spice mixture; stir well.
• Add broth to the chicken mixture; set heat to low and let simmer until chicken pieces are tender, and the sauce has thickened up to a desired consistency, about 35-45 minute.
• When cooked, turn off the heat and add chopped cilantro to garnish.
• Serve hot with rice and roti (flat bread).