Aloo ki tarkari
A popular Indian / Pakistani potato curry, commonly eaten with Suji ka halwa (semolina pudding) and puri (fried flat breads) for breakfast.
Servings: 5 servings
Calories: 284kcal
Ingredients
- 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
Instructions
- 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
Serving: 1g | Calories: 284kcal | Carbohydrates: 34g | Protein: 4g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 14g | Sodium: 744mg | Fiber: 4g | Sugar: 4g