Aloo Tarkari
A simple and comforting potato curry made with boiled potatoes simmered in a savory onion-tomato gravy. This North Indian classic is the perfect accompaniment for hot puris or rotis, making it a beloved breakfast or lunch dish.
For 4 servings
7 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Potatoes: Boil the potatoes until they are fork-tender, which takes about 15-20 minutes in a pot or 2-3 whistles in a pressure cooker. Once they are cool enough to handle, peel the skins and gently crumble them with your hands into large, uneven chunks. This texture is key to the dish. Set aside.
- 2
Sauté Aromatics: Heat oil in a kadai or a heavy-bottomed pan over medium heat
- a.Once the oil is hot, add the cumin seeds and let them splutter for about 30 seconds. Add the hing, followed immediately by the finely chopped onions.
- 3
Step 3
- a.Build the Masala Base: Sauté the onions for 6-8 minutes, stirring occasionally, until they become soft and light golden brown. Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
- 4
Cook Tomatoes and Spices: Pour in the tomato puree
- a.Cook for 5-6 minutes, stirring frequently, until the mixture thickens and you see oil separating from the sides of the masala. Now, add the turmeric powder, red chili powder, and coriander powder. Stir well and cook for one more minute until the spices are fragrant.
- 5
Combine and Simmer: Add the hand-crumbled potatoes to the pan
- a.Gently toss them with the masala for about a minute, ensuring they are well-coated. Pour in 2 cups of hot water and add salt. Stir to combine.
- 6
Step 6
- a.Simmer the Curry: Bring the curry to a rolling boil, then reduce the heat to low. Cover the pan and let it simmer for 8-10 minutes. This allows the potatoes to absorb the flavors of the gravy. If you prefer a thicker gravy, gently mash a few potato chunks against the side of the pan with your spoon.
- 7
Finish and Serve: Turn off the heat
- a.Stir in the garam masala powder and garnish with freshly chopped coriander leaves. Let the curry rest for 5 minutes before serving. This dish is best enjoyed hot with puris, roti, or paratha.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Using hot water for the gravy helps maintain the cooking temperature and enhances the flavor.
- 2Crumbling boiled potatoes by hand gives the curry a much better texture than dicing them, as the uneven surfaces absorb more gravy.
- 3For a tangier flavor, add 1/2 teaspoon of amchur (dry mango powder) along with the garam masala at the end.
- 4This curry tastes even better the next day as the flavors meld and deepen overnight.
- 5Don't over-boil the potatoes, as they can become mushy and disintegrate completely in the gravy.
Adapt it for your goals.
Aloo Matar Tarkari
Add 1/2 cup of fresh or frozen green peas along with the potatoes to make a delicious Aloo Matar curry.
Satvik (No Onion/Garlic) VersionSatvik (No Onion/Garlic) Version
Omit the onions and ginger-garlic paste. Increase the amount of tomato puree and add a pinch more hing for a flavorful Jain or Satvik version.
Creamy VersionCreamy Version
For a richer, creamier gravy, stir in 2 tablespoons of fresh cream or cashew paste at the end of cooking, just before adding the garam masala.
With Kasuri MethiWith Kasuri Methi
Add 1 teaspoon of crushed Kasuri Methi (dried fenugreek leaves) along with the garam masala for a unique, aromatic flavor.
Why this is on our healthy list.
Good Source of Energy
Potatoes are rich in complex carbohydrates, which provide sustained energy to the body, making this a fulfilling and satisfying meal.
Aids Digestion
The spices used, such as cumin seeds and hing (asafoetida), are traditionally known in Ayurveda to aid digestion, reduce bloating, and improve gut health.
Rich in Potassium
Potatoes are an excellent source of potassium, an essential mineral that helps regulate blood pressure, fluid balance, and nerve signals.
Frequently asked questions
One serving of Aloo Tarkari (approximately 1 cup or 310g) contains around 220-250 calories, depending on the amount of oil used. This makes it a moderately low-calorie main dish.