How to make Aloo Tarkari Recipe - SK Khazana -

Bengali specialty – this potato dish with luchis are generally had for breakfast

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Potatoes (आलू), Mustard oil (सरसों का तेल)

Cuisine : Bengali, Indian

Course : Snacks and Starters

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For more recipes related to Aloo Tarkari Recipe - SK Khazana checkout Dilli Aloo Kachalu Chaat, Potato Wedges Mildly Spiced, Batata Vada - Street Food, Aloo Ke Sooley . You can also find more Snacks and Starters recipes like Eggs and Potato Breakfast Chana Dalwada Ragda Pattice Chicken Lettuce Rolls

Aloo Tarkari Recipe - SK Khazana

Aloo Tarkari Recipe - SK Khazana Recipe Card

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Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!

 

Prep Time : 0-5 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Aloo Tarkari Recipe - SK Khazana Recipe

  • Potatoes peeled and cut into 2 inch cubes 4 medium

  • Mustard oil 3 tablespoons

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Fenugreek seeds (Methi dana) 1/4 teaspoon

  • Cumin seeds 1/4 teaspoon

  • Onion seeds (kalonji) 1/4 teaspoon

  • Fennel seeds 1/2 teaspoon

  • Mustard seeds 1/4 teaspoon

  • Dried red chilli 2

  • Tomato finely chopped 1 large

  • Garam masala 3/4 teaspoon

  • Sugar a pinch of

  • Hot Luchis to serve

Method

Step 1

Heat a non-stick pan, add mustard oil and heat till it smokes. Meanwhile, take potatoes in a bowl, add turmeric powder and salt and toss well.

Step 2

To make panch phoran, mix fenugreek seeds, cumin seeds, onion seeds, fennel seeds and mustard seeds in a small bowl.

Step 3

Add potatoes to the heated oil, mix and saute till golden brown.

Step 4

Slide the potatoes to one side of the pan, add 1 tsp panch phoran and dried red chillies and saute for a few seconds. Toss the potatoes with the tempering, cover and cook for 2-3 minutes.

Step 5

Add tomato, adjust salt and mix well. Cook for 1 minute.

Step 6

Add ½ cup water and Tata Sampann Garam Masala and mix well. Cover and cook till the potatoes are cooked completely.

Step 7

Add sugar and mix well and take the pan off the heat.

Step 8

Transfer into a serving bowl and serve hot with hot luchis.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.