4. Vegetables Recipes

Aloo ki Tarkari


  • 2 – 3 tablespoon oil
  • ½ kg potatoes sliced
  • ¾ teaspoon cumin seeds zeera
  • 1 teaspoon salt adjust to taste
  • ½ – 1 teaspoon red chili flakes
  • ½ teaspoon turmeric powder
  • 1 tablespoon fenugreek seeds methidana
  • 2 cups water
  • ½ teaspoon kalonji nigella seeds
  • 2 teaspoon lemon juice or tamarind paste


  1. Heat oil.
  2. Add cumin seeds, and cook for a minute till they splutter.
  3. Add sliced potatoes followed by salt, red chili flakes, turmeric and fenugreek seeds.
  4. Saute for 2 minutes or so, and then add 2 cups water.
  5. Bring the potato mixture to a boil, and then turn heat to low. Cook on low flame for about ½ hour till potatoes are soft.
  6. Once the potatoes are soft, use a wooden spoon to mash and crush the potatoes into chunks.
  7. As you crush the potatoes and keep cooking, the gravy will become thick as the potatoes release their starch. Cook for a few minutes till the desired gravy thickness is reached, and turn off heat.
  8. Add onion seeds (kalonjand lemon juice in the end, and mix.
  9. Serve hot with kachori, puri or paratha.


The trick to making this aloo ki tarkari is the way it’s cooked – the potatoes are cooked till soft, and mashed with a spoon so they break apart and release their starch which combines to create a thick gravy with chunks of potatoes that tastes absolutely delicious with paratha, puri or kachori. Best is to use a large wooden spoon.

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