Best Aloo Talkari Recipes

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ALOO TALKARI



Aloo Talkari image

You can peel the potatoes or leave the skins on in this recipe. I think the skins add something to the flavour and texture of this dish.

Provided by WizzyTheStick

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons ghee or 3 tablespoons vegetable oil
4 potatoes, medium-size (cut into 1-inch pieces)
1 lb green beans, trimmed and cut into 1-inch lengths
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon curry powder
2 cups vegetable broth or 2 cups water
salt (to taste)

Steps:

  • Heat oil. Add the potatoes and cook for two minutes browning them on all sides.
  • Stir in the green beans and cook for 4 to 5 minutes or until they begin to brown and blister.
  • Add the onions and cook for 1 to 2 minutes.
  • Next add the garlic and stir well. Cook for about 30 seconds.
  • Mix in the curry powder and cook a few minutes unti the curry begins to release it's aromas.
  • Add the broth and salt.
  • Partly cover the pot and simmer for 20 minutes. Remove the lid and simmer until the liquid is reduced by half.

Nutrition Facts : Calories 317.3, Fat 10.8, SaturatedFat 6.3, Cholesterol 24.6, Sodium 403, Carbohydrate 49, Fiber 9.4, Sugar 4.4, Protein 9.3

ALOO KI TARKARI



Aloo ki tarkari image

A popular Indian / Pakistani potato curry, commonly eaten with Suji ka halwa (semolina pudding) and puri (fried flat breads) for breakfast.

Provided by Wajiha Baig

Categories     VEGETARIAN RECIPES

Time 30m

Number Of Ingredients 15

4 medium potatoes diced into small cubes
1 medium onion finely chopped
1 tsp garlic ginger paste
1/2 tsp crushed red chili flakes
1/2 tsp red chili powder
1/4 tsp turmeric powder (haldi)
2 medium tomatoes chopped
1 1/2 tsp salt or to taste
2 cups water or as needed
1/3 cup oil
1/2 tsp cumin seeds (zeera)
1/2 tsp nigella seeds (kalongi)
1/4 tsp mustard seeds (rye)
1/2 tsp fennel seeds (saunf)
1/4 tsp carom seeds (ajwain)

Steps:

  • In a pot or pan, add oil, onion and all dry spices and heat at medium flame until the onions become light brown.
  • Then add all the other spices, salt and tomatoes. Reduce the flame to medium low and cover the pot. Allow tomatoes to soften up for 5 mins.
  • Once the tomatoes soften up, add potatoes along with 2 cups of water.
  • Cover the pot once more and let the potatoes simmer for 15 mins at medium low flame.
  • The potatoes in this curry are super soft, and over cooked. The overcooking causes some of the fine potato pieces to become mushy and give this dish a thick curry base.
  • Once you reach the desired consistency, turn off the flame and serve with parathas, or halwa puri (fried flatbread)

Nutrition Facts : Calories 284 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 16 grams fat, Fiber 4 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 744 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

ALOO CHANNA TARKARI (POTATO AND GARBANZO BEANS IN A CURRY)



Aloo Channa Tarkari (Potato and Garbanzo Beans in a Curry) image

This is a classic breakfast item, best served with puris or parathas. It can also be served as a side dish.

Provided by grapefruit

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

4 tablespoons vegetable oil
1/2 kg potato, boiled and cubed
1 cup garbanzo beans
1 teaspoon cumin seed
1 tablespoon red chili pepper, crushed
1 teaspoon crushed black pepper
1/2 teaspoon nigella seeds
1 teaspoon fennel seed
1/2-1 teaspoon fenugreek seeds
1/2 teaspoon mustard seeds
1 teaspoon salt
1/2 teaspoon turmeric powder
3 -4 tablespoons lemon juice
yellow food coloring

Steps:

  • heat oil and add cumin, fennel, fenugreek, mustard seeds - stir fry 1-2 mins till fragnant and crackling.
  • add cubed potatoes and garbanzo beans and 2 - 2 1/2 cups of water and salt.
  • add a drop or two of food color, crushed black pepper, crushed red chillies and turmeric.
  • cover and let the potatoes and garbanzo cook about 10 mins or until the curry seems to thicken a little.
  • with the back of a spoon, mash some of the potatoes and beans, add a little more water and let cook another 10 - 15 mins till the curry has thickened.
  • mix in lemon juice, stir well.
  • pour into serving dish, garnish with mint leaves and serve.

Nutrition Facts : Calories 300.2, Fat 14.8, SaturatedFat 1.9, Sodium 770.5, Carbohydrate 37.8, Fiber 6.1, Sugar 1.4, Protein 6

PAKISTANI STYLE ALOO KA SALAN/TARKARI



Pakistani Style Aloo Ka Salan/Tarkari image

This is the most basic way of making potatoes in Karachi, Pakistan. Its best served with "Hara Raita" & Roti/Chapati. Some people also serve it with Daal Chawal as a side dish. Me & my siblings are all grown ups now but this is one dish we request our mother to make when we visit her. Lets just say this is OUR comfort food along some other Pakistani dishes. Note: If you are not big on spicy/hot food then you can adjust the amount of red chili powder.

Provided by The UnModern Woman

Categories     Curries

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs potatoes (peeled & sliced round)
1/2 cup oil
1 large tomatoes (finely chopped)
3/4 teaspoon cumin seed
2 dried red chilies
1 pinch turmeric powder
1 teaspoon salt
1 teaspoon red chili powder
1 teaspoon coriander powder
1 1/4 tablespoons mint leaves (roughly chopped)
1 green chili pepper

Steps:

  • In a wok, heat oil. Then add red chilies, stir them for 10 seconds & add cumin seeds. Stir fry them for 10 seconds & add potatoes. (Make sure that you have cumin seeds & potatoes ready before heating the oil & don't let the cumin seeds stir fry more than 10 seconds or else they'll burn & loose the aroma.)
  • Mix the potatoes well (at this point the potatoes might start to stick to the pan so be extra careful) Add tomatoes, salt, red chili powder, turmeric powder and coriander powder. Mix again. Cover & let them cook on medium low heat till the tomatoes get tenderized & the potatoes get almost 75% done.
  • Now add mint leaves & green chilies. Mix, cover & cook on low heat for another 15 minutes or till the oil separates & your Aloo Ka Salan gets done.
  • Enjoy with Hara Raita & Roti/Chapati.

Nutrition Facts : Calories 294.4, Fat 18.6, SaturatedFat 2.4, Sodium 408.2, Carbohydrate 30.1, Fiber 4.3, Sugar 3.2, Protein 3.9

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Aloo talkari recipes are a popular and flavorful dish in South Asian cuisine. This dish is made with potatoes and a variety of spices, resulting in a delicious and aromatic meal. Aloo talkari, also known as aloo curry, is a versatile dish that can be served with bread, rice, or even as a side dish.

History:

The origin of aloo talkari is not clear, but it is believed to have originated in the Indian subcontinent. Historically, potatoes were not native to the region but were introduced by the Portuguese in the 17th century. Since then, potatoes have become a staple ingredient in many South Asian dishes, including aloo talkari.

Ingredients:

The ingredients used in aloo talkari recipes vary from region to region and from family to family. However, some of the common ingredients include potatoes, onions, tomatoes, ginger, and garlic. The dish is typically spiced with cumin, coriander, turmeric, and chili powder. Some versions of the dish may include other vegetables such as peas or spinach.

Preparation:

To prepare aloo talkari, potatoes are peeled and diced into bite-sized pieces. Onions, tomatoes, ginger, and garlic are finely chopped and sautéed in oil until they are soft and fragrant. The spices are then added to the mixture along with the potatoes. Water is added to the mixture to create a sauce, and the dish is simmered until the potatoes are fully cooked.

Variations:

Aloo talkari recipes can be made in a variety of ways, with different ingredients and spices. Some recipes may include meat such as chicken, beef, or lamb. Vegetarian versions of the dish may include paneer or tofu.
Aloo Gobi:
Aloo gobi is a variation of aloo talkari that also includes cauliflower. The dish is prepared in a similar manner, but the cauliflower is added to the mixture along with the potatoes. Aloo gobi is a popular vegetarian dish in South Asian cuisine.
Aloo Baingan:
Aloo baingan is another variation of aloo talkari that includes eggplant. The dish is prepared in the same manner as aloo talkari, but eggplant is added to the mixture along with the potatoes. Aloo baingan is a popular vegetarian dish in South Asian cuisine.

Serving:

Aloo talkari is typically served with rice or bread such as naan or roti. The dish can also be served as a side dish alongside other South Asian dishes. A dollop of yogurt or chutney can be added to the dish to enhance its flavor.

Conclusion:

Aloo talkari recipes are a delicious and flavorful dish that is enjoyed by many in South Asian cuisine. With its versatile nature and variation in ingredients and spices, aloo talkari is a dish that can be customized to suit individual tastes. Whether it's served with rice, bread or as a side dish, aloo talkari is sure to please.
Aloo talkari is a delicious potato curry that is a popular dish in South Asian cuisine. The dish is made with potatoes, onions, tomatoes, and a variety of spices, making it a flavorful and hearty meal. In this article, we will give you some valuable tips on how to make the perfect aloo talkari recipe that will impress your family and friends.

Tip #1: Choose the right potatoes

When making aloo talkari, it's essential to choose the right type of potatoes. You want to use potatoes that are firm and hold their shape when cooked. Too soft a potato can break apart and turn into mush when cooked for an extended period. Always use new potatoes or potatoes with a thin skin, such as Yukon gold, red or white potatoes.

Tip #2: Use fresh ingredients

Using fresh ingredients can make your aloo talkari dish taste more delicious. Use fresh, ripe tomatoes as they will provide a sweet and tangy flavor to the dish. Fresh onions, garlic, and ginger will also add a unique taste to the curry. Always pick the best quality ingredients for the best results in your dish.

Tip #3: Spice it up!

Spices play a vital role in making aloo talkari. The right combination of spices gives the dish its unique and delicious flavor. The spices commonly used in making aloo talkari include cumin, coriander, turmeric, red chili powder or paprika, garam masala, and salt. Adding a little bit of each spice will enhance the aroma and flavor of the curry.

Tip #4: Cook the potatoes properly

Cooking the potatoes correctly is key to making delicious aloo talkari. Peel and cut the potatoes into desired sizes and cook in boiling water until tender, but not mushy. Overcooking will result in a mushy texture that isn't appealing in the dish. Drain the potatoes and keep them aside until needed.

Tip #5: Use a proper cooking oil

Use oil with a high smoking point for cooking aloo talkari. Most South Asian cuisines use vegetable oil when preparing dishes, but you can use any cooking oil of your choice, such as canola or sunflower oil. Always heat the oil in the pan and let it get hot before adding the onions, spices, and other ingredients to the pan.

Tip #6: Sauté the onions and spices

Start by heating oil in the pan and adding sliced onions, ginger, and garlic. Cook it over medium heat until slightly browned, stirring continuously to avoid burning the onions. Add the spices to the onions, and fry them for a few minutes until the spices' aroma starts to release. This process will ensure that the spices are evenly distributed and mixed well.

Tip #7: Tomatoes are crucial

Tomatoes are a crucial ingredient in making aloo talkari. They provide a sweet and tangy flavor to the dish. You can use fresh or canned tomatoes, but fresh is always better. Cut the tomatoes into small pieces and add them to the pan. Allow the tomatoes to cook until they are soft and mushy. This process helps the tomatoes blend well with the spices.

Tip #8: Adding the potatoes and water

Once the tomatoes are cooked, add the pre-cooked potatoes and mix well. Pour enough water to the pan, covering the potatoes and bring it to a boil. Lower the heat and let it simmer until the potatoes have absorbed the flavors of the spices and curry.

Tip #9: Finish with a garnish

Finally, it's time to garnish and add more flavor to the dish. Adding a pinch of garam masala, fresh coriander, and chili pepper slices on the top of the curry adds color and flavor to the aloo talkari. Before serving, let the curry rest for some time to allow the spices to blend and the potatoes to be thoroughly soaked in the curry's flavors.

Conclusion

In conclusion, making aloo talkari requires attention to detail and a knack for blending flavors. Follow these tips, and your aloo talkari recipe will be a hit with your family and friends. Remember to use fresh ingredients and spices, cook the potatoes properly, and garnish the curry with fresh coriander and chili peppers. With these tips, you can make the perfect aloo talkari recipe every time.

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