A simple and flavorful potato curry, perfect to serve with puri, paratha, or kachori.
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Heat oil in a pan and add zeera, rai, kalongi, and methi dana. Allow them to sputter.
Pour in the tomato puree and mix well. Add chilli flakes, haldi, salt, black salt, and crushed coriander. Mix until the oil separates.
Add the cubed potatoes and mix well. Mash half of the potatoes with a spoon.
Add 2 cups of water or as required. Mix and let it boil, then cover and cook on low flame for 10 minutes.
Open the lid and add green chilli, coriander leaves, and ajwain. Continue cooking for 4 minutes.
You may add achaar into the curry or serve it on the side.
This dish pairs well with puri, paratha, or kachori.
What is the best way to store leftover Easy Aaloo ki Tarkaari?
To store leftover Easy Aaloo ki Tarkaari, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. When reheating, add a splash of water to prevent it from drying out.
Can I make Easy Aaloo ki Tarkaari vegan-friendly?
Yes, Easy Aaloo ki Tarkaari is naturally vegan as it primarily consists of potatoes and spices. Just ensure that the oil you use is plant-based, and you can enjoy this flavorful curry without any animal products.
What can I serve with Easy Aaloo ki Tarkaari for a complete meal?
Easy Aaloo ki Tarkaari pairs wonderfully with puri, paratha, or kachori. You can also serve it alongside a side of yogurt or raita to balance the spices and add creaminess to your meal.
What are some good substitutions for ingredients in Easy Aaloo ki Tarkaari?
If you don't have certain spices, you can substitute kalongi (nigella seeds) with black sesame seeds, and methi dana (fenugreek seeds) can be replaced with a pinch of dried fenugreek leaves. Additionally, if you prefer a milder flavor, you can reduce the amount of green chili used.
How long does it take to cook Easy Aaloo ki Tarkaari?
The cooking time for Easy Aaloo ki Tarkaari is approximately 14 minutes after the initial preparation. This includes boiling the potatoes and allowing the curry to simmer on low heat to develop its flavors.
