A simple and flavorful potato curry, perfect to serve with puri, paratha, or kachori.
Ingredients
4 Servings
(1 serving = 1 bowl)
- 1/2kgboiled potatoes, cubed
- 1/4cupoil
- 1tspzeera (cumin seeds)
- 1tsprai (mustard seeds)
- 1/2tspkalongi (nigella seeds)
- 1/3tspmethi dana (fenugreek seeds)
- 1piecetomato, pureed
- 1tspchilli flakes
- 1/3tsphaldi (turmeric)
- salt to taste
- black salt to taste
- 1tspcoriander seed, crushed
- 1green chilli, sliced
- 1tbspcoriander leaves
- 1/3tspajwain (carom seeds)
How to make Easy Aaloo ki Tarkaari
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.
Tips & Tricks
You may add achaar into the curry or serve it on the side.
This dish pairs well with puri, paratha, or kachori.
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