Aloo ki Tarkari
Equipment
- Pan
- Potato masher
- Bowl
- Kadhai
- Wok
- Heavy-based Pan
- Skillet
Ingredients
- 500 g Potatoes (4 medium), unpeeled
- 3 tablespoons Fenugreek leaves dried
- 1 teaspoon Turmeric ground
- 1 teaspoon Cumin powder ground
- 1 teaspoon Kashmiri red chilli powder
- 1/2 teaspoon Amchoor
- 125 ml Vegetable oil (1/2 cup)
- Asafoetida small pinch of
- 6 Cloves
- 1 Bay leaf
- 1 Ginger 5-cm / 2-inch piece fresh, peeled and crushed
- Salt
Instructions
- Cook the potatoes in a large pan of boiling water for about 20 minutes, or until soft.
- Drain, allow to cool, then peel off the skins. Return the potatoes to the pan and mash with a potato masher. Set aside.
- Soak the dried fenugreek leaves in a bowl of water for a few minutes, then drain and crumble. Set aside.
- Put the ground spices in a small bowl, add 1 tablespoon water and stir together.
- Heat the oil in a kadhai, wok, or deep, heavy-based frying pan (skillet) over medium heat, add the asafoetida, and stir-fry for about 30 seconds. Add the cloves and bay leaf and stir-fry for a further 30 seconds.
- Add the ground spice mixture and the ginger and fry for another 30 seconds.
- Pour in about 1 litre / 1 3/4 pints (4 1/4 cups) water and bring to a boil. Add the mashed potatoes and season with salt.
- Reduce the heat and cook for about 8 minutes, or until it has reached the desired consistency. Add the crumbled fenugreek leaves and mix well.
Video
Nutrition
Serving: 6gSodium: 6mgCalcium: 15mgVitamin C: 18mgVitamin A: 15IUSugar: 1gFiber: 2gPotassium: 375mgCalories: 250kcalSaturated Fat: 17gFat: 21gProtein: 2gCarbohydrates: 16gIron: 1mg
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