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    Mirchi Tales » Recipes » Breakfast & Brunch

    Aloo ki Tarkari | Potato Curry | Vegetarian

    Published: Oct 21, 2019 by Kiran

    Jump to Recipe Print Recipe

    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! 

    To keep updated with recipes, stories and more follow me on Facebook here, Instagram here and Twitter here

    📖 Recipe

    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. 
    Print Recipe
    5 from 4 votes

    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.
    Prep Time5 minutes mins
    Cook Time30 minutes mins
    Course: Breakfast
    Cuisine: Pakistani
    Servings: 5 people
    Calories: 400kcal
    Author: Kiran

    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

    • 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.

    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.

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    Reader Interactions

    Comments

    1. Madeeha Nasir says

      October 22, 2021 at 2:26 am

      5 stars
      This was SOOOOOO good!!! I also added a Tbsp of fenugreek seeds. Thank you!

      Reply
    2. Ayesha C says

      April 04, 2020 at 5:59 pm

      5 stars
      Uff, this turned out to be so good! And with pooris it hit the spot. Thank you so much. 😄

      Reply
    3. Saroona says

      March 12, 2020 at 7:56 am

      Yummm... been through many recipes for aalo tarkari, but this was the best

      Reply
    4. Sadia Riaz says

      January 07, 2020 at 9:39 pm

      5 stars
      Love all of you recipes
      Been following you before I moved to Australia
      And using this recipe for the second time
      It’s a BIG HIT ♥️♥️♥️

      Reply
    5. Batool Rizvi says

      November 03, 2019 at 4:32 pm

      Love it

      Reply
    6. Nayab says

      October 22, 2019 at 10:03 am

      5 stars
      Looks delicious 🤤

      Reply

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    Hi, I'm Kiran!

    Welcome to my kitchen. Here you will find Pakistani and Indian recipes along with delicious tea time desserts. I am all about putting a modern twist to traditional South Asian recipes for the contemporary kitchen.

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