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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
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.
Sauté Aromatics: Heat oil in a kadai or a heavy-bottomed pan over medium heat. 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.
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.
Cook Tomatoes and Spices: Pour in the tomato puree. 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.
Combine and Simmer: Add the hand-crumbled potatoes to the pan. 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.
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.
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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.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 210.04 calories per serving with 4.55g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
Finish and Serve: Turn off the heat. 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.
Add 1/2 cup of fresh or frozen green peas along with the potatoes to make a delicious Aloo Matar curry.
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.
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.
Add 1 teaspoon of crushed Kasuri Methi (dried fenugreek leaves) along with the garam masala for a unique, aromatic flavor.
Potatoes are rich in complex carbohydrates, which provide sustained energy to the body, making this a fulfilling and satisfying meal.
The spices used, such as cumin seeds and hing (asafoetida), are traditionally known in Ayurveda to aid digestion, reduce bloating, and improve gut health.
Potatoes are an excellent source of potassium, an essential mineral that helps regulate blood pressure, fluid balance, and nerve signals.
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.
Yes, Aloo Tarkari can be a healthy dish. Potatoes are a good source of potassium and Vitamin C. The dish is plant-based and uses whole spices with various health benefits. To make it healthier, use minimal oil and pair it with whole wheat roti instead of fried puris.
Absolutely. For a Satvik or Jain version, simply skip the onion and ginger-garlic paste. You can increase the amount of tomato and add a bit more hing and ginger to compensate for the flavor.
Aloo Tarkari is very versatile. It pairs wonderfully with roti, paratha, naan, or even plain steamed rice. It's also a classic accompaniment for Bedmi Puri or Kachori.
Leftover Aloo Tarkari can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavors often become even better the next day. Reheat thoroughly on the stovetop or in the microwave before serving.