Aloo Ki Tarkari (Pakistani Potato Curry)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
2 servings
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Course
Main Course
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Cuisine
Indian
Aloo Ki Tarkari (Pakistani Potato Curry)
Description
The cooking begins by tempering cumin and nigella seeds in vegetable oil, releasing their essential oils. Raw potatoes are added quartered and sliced, ensuring they become coated evenly with the spiced oil and seeds. Water covers the potatoes to create a simmering sauce environment. Mango powder lends a distinctive tang while fresh tomato, chopped coriander, and green chili enrich the flavor and color complexity. The simmering process softens the potatoes until they nearly mash and thicken the sauce, yet some slices remain intact for textural contrast.
The resulting curry has a gently piquant profile from the spices with an underlying bright acidity from the mango powder and tomato. Only a small amount of oil is used, emphasizing the seeds' flavor without greasiness. It can be served as a side or light main, pairing well with flatbreads or rice.
Ingredients
- 1 tablespoon vegetable oil light
- cumin seeds
- nigella seeds commonly called onion seeds
- 1 red chili pepper
- 2-3 potato medium
- mango powder
- 1 tomato fresh
- Coriander fresh
- 1 green chili
Instructions
- Heat 1 tablespoon of the oil in a saucepan.
- Add the cumin seeds and toss until they pop but don’t burn them.
- Add the onion seeds (kalonji) and a rough chopped red chilli and toss briefly.
- Add quartered and sliced potatoes raw.
- Toss in the oil and seeds making sure the potatoes are evenly dusted with the seeds.
- Add water to cover.
- Add mango powder (amchoor), a chopped fresh tomato, chopped fresh coriander, a green chilli and salt.
- Cover and simmer until the potatoes are soft and thoroughly cooked through breaking up gently so they thicken the water making a nice sauce.
- *The end consistency should be somewhat like a runny mashed potato but the slices of potato still visible.
- *Only a little oil is used to bring out the flavour of the seeds. You can be quite heavy with the seeds as the flavours will dilute in the sauce. The mango powder gives a lovely tangy flavour and then the potatoes simmer in all the juices of the herbs and tomatoes so none of the flavour is lost. Mango powder and onion seeds you should be able to get from any Indian supermarket.
Notes
User Reviews
Overall Rating
4.9
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