Aloo ki Tarkari | Potato Curry | Vegetarian

This aloo ki tarkari (potato curry) is similar to the one that you get at the halwa puri stall, just more hygienic. It’s a vegetarian recipe that is super simple to make, and tastes delicious with puri, paratha or kachori. All you need is achaar on the side. 

If there’s one vegetable that everyone loves, that would be the potato. Be it Pakistani style or continental aloo (or potato) is one vegetable that people rarely say no to, be it children or adults.  

We love to have potatoes with meat, be it aloo in our biryani, or aloo gosht (mutton curry with potatoes).

We love to eat aloo with vegetables – aloo baighan (aloo with eggplant) or aloo matar (potatoes with peas), aloo gobi (potatoes with cauliflower) and the list goes on …… 

We also love to have aloo on its own – aloo pakoras (potato fritters) with chai, zeera aloo ki sabzi, and one of my favourite – this aloo ki tarkari. 

Aloo ki tarkari is something that I love to serve for breakfast with puri, paratha or kachori. You can have it with roti or chawal as well, but the spices used in this tarkari – fenugreek seeds (methidana) and kalonji (nigella seeds) and the thick texture of the tarkari just complement our deep-fried breads really well. In fact, this tarkari is similar to what you get from the halwa puri shop, just more hygienic. For my readers who don’t know, halwa puri is a popular breakfast in Pakistan, and the dish consists of puri (a style of bread that puffs up when it’s deep fried) served with halwa (a dessert made with semolina), aloo ki tarkari and chole ka salan (chickpea curry). 

Trick to making the best aloo ki tarkari

The trick to making this aloo ki tarkari is the way it’s cooked – the potatoes are cooked till soft, and mashed with a spoon so they break apart and release their starch which combines to create a thick gravy with chunks of potatoes that tastes absolutely delicious with paratha, puri or kachori. Best is to use a large wooden spoon. 

What’s your favourite way to eat aloo? Let me know in the comments section below.

If you are looking for other recipes made using potatoes, do try out the following:

1. Taheri (Aloo chawal) – Rice and Potato Pilaf
2. Aloo Matar Sabzi (Potato with Peas Curry)
3. Aloo Baighan (Potato with Eggplant Curry)
4. Aloo Pakora (Potato Fritters)
5. Aloo Hari Piyaaz (Potato curry with Spring Onions)

Would love it if you could try out and rate the recipe, and let me know how it was in the comments below! 

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5 from 1 vote

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Aloo ki Tarkari

This aloo ki tarkari (potato curry) is similar to the one that you get at the halwa puri stall, just more hygienic. It's a vegetarian recipe that is super simple to make, and tastes delicious with puri, paratha or kachori. All you need is achaar on the side.

Course Breakfast

Cuisine Pakistani

Prep Time 5 minutes

Cook Time 30 minutes

Servings 5 people

Calories 400 kcal

Ingredients

• 2 - 3 tablespoon oil
• ½ kg potatoes sliced
• ¾ teaspoon cumin seeds zeera
• 1 teaspoon salt adjust to taste
• ½ - 1 teaspoon red chili flakes
• ½ teaspoon turmeric powder
• 1 tablespoon fenugreek seeds methidana
• 2 cups water
• ½ teaspoon kalonji nigella seeds
• 2 teaspoon lemon juice or tamarind paste

Instructions

1. Heat oil.
2. Add cumin seeds, and cook for a minute till they splutter.
3. Add sliced potatoes followed by salt, red chili flakes, turmeric and fenugreek seeds.
4. Saute for 2 minutes or so, and then add 2 cups water.
5. 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.
6. Once the potatoes are soft, use a wooden spoon to mash and crush the potatoes into chunks.
7. 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.
8. Add onion seeds (kalonjand lemon juice in the end, and mix.
9. Serve hot with kachori, puri or paratha.

Recipe Notes

The trick to making this aloo ki tarkari is the way it’s cooked - the potatoes are cooked till soft, and mashed with a spoon so they break apart and release their starch which combines to create a thick gravy with chunks of potatoes that tastes absolutely delicious with paratha, puri or kachori. Best is to use a large wooden spoon.