Aloo ki Tarkari (Potato Curry)

STORY

Aloo ki Tarkari accompanies Halwa Puri and Cholay - a traditional Pakistani breakfast / brunch treat! It is my childhood treat. On the weekends, my mother would put together a Puri and Aloo ki Tarkari lunch. I was introduced to Achaar (pickle) as a tangy, delicious piece hidden in the tarkari. The fluffy Puris piled in a dish were such a happy sight!  

ORIGIN: Pakistani

INGREDIENTS

10 small red potatoes (lowest sugar content)
1 small fried onion
Kalonji (nigella seeds/onion seeds), 2 tbsp
Cumin (zeera) seeds, 1 tbsp
Cumin powder, 2 tsp
Coriander (dhaniya) powder, 2 tsp
Turmeric (haldi) powder, 2 tsp
Achaar, mix pickle
Salt, 2 tsp to start, and then adjust to taste
Red chili flakes, 1/2 tbsp and more to taste
Ginger garlic paste, 1 tbsp
Vegetable oil, a little less than a cup

TARKARI TIME!

1. Set 10 small red potatoes to boil (fully dunk in water) until soft, and a knife goes through. Let them cool! Peel off the skin. 

2. Mash the potatoes (I do them by hand, you can be fancy and use a masher or a wooden spoon). Keep large chunks and then some mashy paste-like potatoes. You need a chunky curry.

3. In a large, deep cooking pot add 1 tbsp ginger garlic paste, 2 tbsp cumin seeds (zeera), 2 tbsp kalonji (nigella seeds), 1/2 tbsp red chili flakes, and a little less than a cup of vegetable oil. Set these on medium heat to avoid burning and allow seeds to crackle. 

4. Add the potato mashup / chunky mixture, 2 tsp each of cumin, turmeric, and coriander powders, and 2 tsp of salt. Fry the ingredients well for around 30 sec, combining the seeds and spices with the potatoes.

5. Start filling the pot with water and stir while you add. We will be cooking the ingredients for around 10 minutes once they come to boil so add water until a thick curry if formed and then some more for cooking. Throw in mixed pickle (Achaar). I like the mango and carrot pieces. It has salt so check the mixture for taste while you add. Also add a tbsp of fried onion and save the rest for garnish.

6. Cook for around 10 min. Stop when a curry consistency is achieved. Salt adjustment here please! It thickens upon cooling so keep enough room for that.

7. Garnish with fried onions. Serve with a side of achaar.

PHOTOSHOOT