Potato Curry Pakistani Style Recipes

ALOO KI TARKARI

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)

10 ALOO (POTATO) RECIPES, INCLUDING ALOO GOBI (POTATO AND CAULIFLOWER CURRY)

Steps:

• Heat oil in a non-stick pan over medium-high heat. Add the cumin and nigella seeds and let them sizzle for a few seconds. Add the chopped onions and sauté, stirring frequently, until they turn lightly golden, about 5-6 minutes.
• Add the garlic and ginger and sauté until the raw smell disappears, about 30 seconds. Add the tomatoes, spice powders (coriander, cumin, turmeric, red chili, black pepper (if using)) and salt. Cook until the tomatoes are soft and the oil begins to separate from them, about 4-5 minutes.
• Add the potatoes, cauliflower, and green chili pepper. Stir-fry for about 4-5 minutes.
• Turn the heat down to low-medium, cover, and let cook for about 20 minutes, stirring once or twice in between.*
• When the vegetables are cooked and all the moisture is gone, turn off the heat and add the soy sauce, garam masala, and lemon juice (if using). Mix well and garnish with chopped cilantro. Serve with roti, naan, or rice.

PAKISTANI POTATO CHICKEN

Steps:

• Heat vegetable oil in a pot over medium heat. Stir in garlic paste and ginger; cook and stir for about 1 minute. Add the minced chile, cumin, salt, and yogurt.
• Stir in chicken pieces and bell pepper. Cover pot and simmer over low heat, until the oil separates and chicken is mostly cooked, 20 to 30 minutes.
• Mix in potatoes; add a little water, if necessary. Cook on low heat until potatoes are tender, about 20 minutes more. Garnish with chopped cilantro and serve.

POTATO CURRY (PAKISTANI STYLE)

Steps:

• Peel the potatoes and cut them into 1 inch cubes.
• Put it in a pot with 2 cups water .
• Add all the ingredients except tamarind water.
• Boil the potatoes until tender.
• Add tamarind water and stir well.
• Now mash some of the potatoes in the pots but not all.
• Let it cook for 1 or 2 minutes.
• Sprinkle with cilantro leaves and enjoy.