Aloo ki Tarkari – Potato Curry

a partial view of a plate with aloo ki tarkari in it and a partial view of puri on the side

Sunday Brunch is a thing. Aloo ki tarkari for that Brunch is also a thing. Trying to up your aloo ki tarkari game to restaurant level is also a thing. ME rambling on about my love for this tarkari…is also a LEGIT thing!

It’s definitely part of a very traditional Pakistani / Indian breakfast buffet with much traditional vegetarian food. Brown people call it, “Halwa puri ka nashta” meaning “semolina pudding and fried bread breakfast” but it has this potato curry, along with a chickpea curry that goes with it too.

What do you pair aloo ki tarkari with?

  • Suji ka halwa and puri
  • Cholay ka saalan and puri
  • With a simple paratha / naan….(drooling while typing this)
  • With some serious BBQ options like Chicken tikka
  • As a side with mains like Dam ka keema.
  • with bread…when there’s some left over from last night
an Indian / Pakistani breakfast buffet with aloo ki tarkari, cholay ka saaan, puri and sooji ka halwa
Traditional Pakistani / Indian brunch buffet

How to make Aloo ki tarkari in 4 easy steps

Step 1 – Chopping the ingredients.

No matter what level you are on your culinary skills journey, this is a recipe you can DEFINITELY make! This is an overview of the ingredients you will needs for the recipe.

What important to note here is the size of the chopped potatoes. The cubes that I cut are small. Roughly about 1 cm in size. This is ideal for the tarkari that we are trying to create.

ingredients laid out in bowls, cut up potaotes, tomatoes, oil, powder and whole spices.
Ingredients for Aloo ki tarkari

Step 2 – Caramelizing the onions and dry spices.

The dry or whole spice mix in this recipe includes mostly seeds like cumin, fennel, nigella, mustard and carom. They are almost crucial to get that amazing aroma and subtle taste that comes with them. I would not in a MILLION years tell you that you can skip it. (BUT if you don’t have these, I mean … you can..but knoww! that the it’ll effect the taste.)

Fry the onions along with these dry spices. The onion doesn’t need to go to a dark brown color,( like when we use in chicken ka saalan.) Just a light golden brown color is good enough.

Step 3 – Adding tomatoes and spices

Then you add tomatoes, garlic ginger paste and all the powdered spices. Once you mix everything up, cover the lid of the pot and reduce the flame to low. THIS IS IMPORTANT.

Tomatoes release water at lower temperatures. So its important to reduce the flame, to allow tomatoes to soften up and form a nice curry base.

Give it roughly 5 to 8 mins. And it’ll look something like the picture below.

Step 4 – Adding potatoes and water.

When you have your curry base, its Finally time to add potatoes and water. Leave it at medium flame for 15 to 20 mins covered.

raw potatoes added in a curry base in a black pan

These potatoes are generally made softer than regular potato curries. In another words, they are slightly overcooked. So in 15 to 20 mins, the water will reduce by 75% and the potatoes will becomes super tender.

raw potaotes in a watery curry in a black pan

What happens is, when the water reduces over time, the smaller potato pieces turn into a soft mush and give the gravy a nice thick feel to it. Some people and restaurants add cornflour to their potato curries to give that thick gravy feel. But honestly, for me, cornflour in my aloo ki tarkari is a big no no. It effects the taste, texture and flavors as well.

After 15 mins or so, you will get a perfectly made aloo ki tarkari, and you’ll see the oil separating on the side to know that.

cooked down potatoes in a tomato gravy

Serve with halwa puri or paratha….or you know all the different options we talked about above!

side view of aloo ki tarkari

Alternates, Fixes and Remixes


Tomatoes1 cup of canned tomatoes
OR 1/3 cup of tomato paste
Ginger Garlic pasteFreshly chopped garlic and ginger.
4 cloves of garlic and 1 inch piece of ginger.
(Add it when browning the onions)


  • You can reduce the red chili powder if you want your potatoes to be less spicy.
  • For a more reddish hue of the tarkari, add 1/2 tsp of kashmiri lal mirch
  • If you want your tarkari to be MORE spicy, AFTER your dish is ready, add paprika powder or crushed red chili powder.


  • You can add 1/2 cup of boiled chickpeas in this recipe to make aloo channey.
  • If you have left over aloo ki tarkari, you can dry it out at high flame and make aloo samosas.
side view of aloo ki tarkari

Aloo ki tarkari

A popular Indian / Pakistani potato curry, commonly eaten with Suji ka halwa (semolina pudding) and puri (fried flat breads) for breakfast.
4.70 from 13 votes
Print Pin
Cuisine: South Asian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 5 servings
Calories: 284kcal
Author: Wajiha


  • 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

Dry spices

  • 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


  • 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)


Serving: 1gCalories: 284kcalCarbohydrates: 34gProtein: 4gFat: 16gSaturated Fat: 1gPolyunsaturated Fat: 14gSodium: 744mgFiber: 4gSugar: 4g

Did you make this recipe?

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F&F: Ammi's Kitchen
2 years ago

YUM! Looks very delicious

2 years ago

I made it last weekend, I can say this is the best aloo dish I’ve made! Very tasty, filling and wholesome! Will make this again!

1 year ago

This has been our go-to aaloo ki tarkari recipe for more than a year now. I just have one question.

When does the ginger garlic paste get added? We sometimes add it when frying the onion but not sure when it’s actually intended to be added.

Thoughts? C'mon I'm not a mind reader, tell me!x
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