Recipe: Aloo Ki Tarkari

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There is a certain nostalgia that comes with aloo ki bhujia/ tarkari. The fact that it is a staple for halwa puri breakfasts is perhaps the reason for this nostalgia. A lot of us associate this classic breakfast/brunch combo with good vibes. It can be a nice addition to the iftaar menu for a change.


4 medium potatoes

2 tbsp oil

½ tsp kalonji (onion seeds/ caraway seeds)

½ tsp rai (mustard seeds)

3-4 curry leaves

Haldi (turmeric), a pinch

Salt, to taste

½ tsp crushed red chilies

¼ cup tamarind water (imli ka pani)*

1-2 cups water

2 whole green chilies


Peel and boil potatoes until tender but not too soft. Roughly break with a spatula or spoon; make sure there are solid clumps of potato visible to the eye

Heat oil in a pan. Add kalonji, rai and curry leaves. Once they start to sputter, add in potatoes, red chili flakes, salt and turmeric. Sauté for a few seconds.

Add the tamarind water and plain water according to the consistency you prefer.  Bring the mixture to a boil for one minute, add green chilies and then simmer for another 5-7 minutes.

Keep checking the consistency of the mixture so it is to your preference.

Serve with achaar (pickles) and puris.

*If you do not wish to use tamarind pulp, you may use 2 tomatoes or 1 teaspoon of prepared carrot pickle- for the sour kick. If using tomatoes, add them with the seeds and let cook for 5-7 minutes before adding the potatoes.

This article originally appeared on HTV