Aloo Tarkari | Potato Stir fry | Simple Potato dry curry to go with Roti/Chapati | Bengali Style
Sunday, July 26, 2020
Aloo Tarkari is a simple Bengali style potato stir fry curry my mom-in-law used to whip-up fast as one of the side-dish or to go with roti/chapati. Potatoes are cut into cubes, or cut into long pieces (like french fries). Everyone in our house loves it and I usually make a bit more than what is needed as everyone will eat it as a snack around dinner table. For lunch-box, place the prepared aloo tarkari in the middle of the roti/chapati or puree and role it into a tube/role. Wrap a aluminium foil to keep it warm. Also it makes it easy for your child to unwrap the foil and eat it without touching the food.
NOTE: To avoid using too much oil, I partially pre-cook cut potatoes in microwave oven for 5 to 6 minutes on high. Traditionally, it is cooked with lots of oil until potatoes pieces are tender inside and crispy outside.
Ingredients:
- 3 - big potatoes
- 1 tsp - panch phoron (A bengali seasoning mix consisting of 5 types of seeds - fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts. Readily available in store or you may prepare the mix at home)
- 1 tsp - turmeric powder
- ½ tsp - red chili powder |or| 2 - red chilies
- 2 tbsp - oil
- pinch of asafoetida
- 5 - curry leaves (optional)
- salt - as per taste
- 1 tbsp - finely chopped coriander leaves for garnish (optional)
- Wash potatoes. Peel the skin and place the potatoes in a bowl with regular cold water.
- Cut potatoes into cubes or french fries shaped pieces. Drop the cut pieces into the same bowl of water.
- Once all the potatoes are cut, rinse the cut potatoes.
- Drain all the water and transfer them into a MWO-safe dish/bowl.
- Add ½ tsp of salt to the potatoes and mix or toss around to coat the pieces with salt.
- Microwave for 5 to 6 minutes, until slightly cooked, but the pieces are still hard enough when you press on them it won't crumble. NOTE: each MWO is different, it take more time or less. You will have to test and see.
- In a kadai/wide fry pan, add oil and place it on stove on medium flame.
- Once oil is hot add panch phoron, some of the seeds will start to sputter, so be careful. Step back or partially cover the pan.
- Add asafoetida, curry leaves and red chilies [or chili powder]. Saute for 30 seconds.
- Now add the partially cooked potatoes. Stir a bit.
- Add salt as needed (remember - bit of salt was already added before microwaving the potatoes. so taste and see if you need more).
- Add turmeric powder and mix.
- Spread the potatoes on the pan and continue cooking on medium-low flame. Stir in-between to prevent potatoes sticking to the pan and burn. Do not cover, or else you won't get the crispness you are looking for.
- The potatoes are ready when you press the spatula, it should easily be able to cut through the potato piece.
- Turn off the flame. Mix-in ¾ of the coriander leaves.
- Transfer aloo tarkari to a serving bowl and garnish with rest of the coriander leaves. Serve hot with poori, roti/chapati or as a side dish with meal.
Labels: Bengali dish, Potato, Side-Dish, Vegetarian
~ Aloo Tarkari | Potato Stir fry | Simple Potato dry curry to go with Roti/Chapati | Bengali Style ~
Posted by Swetha @ 7/26/2020 06:08:00 PM ::
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Posted by Swetha @ 7/26/2020 06:08:00 PM ::
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