Punjabi Tari Wale Aaloo

Every household has a different way of making this dish.  My daughter loves aaloo in any shape or form.  I don’t know any kid who doesn’t like aaloo.  In fact it is an all time favorite amongst adults and children.  Punjabis tend to use aloo with every vegetable they make such as gobhi aaloo, baigan aaloo, bhindi aaloo etc.

Nowadays, my little one also wants aaloo all the time.  When they don’t know what to eat, she will be like do you have aaloo mama?  This Punjabi Tari Wale Aaloo is made in a tomato based gravy which can be eaten during fasting too as I have not used any onion or garlic.


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Ingredients:

  • 4-5 potatoes, boiled, cut into cubes
  • 3/4 tsp cumin seeds
  • 1 inch ginger, chopped
  • 1-2 green chilies, chopped
  • 1/2 cup tomato puree
  • pinch of asafoetida
  • 2 red whole dried chilies
  • salt to taste
  • 1/2 tsp turmeric
  • 1/2 tsp red chili powder
  • 3/4 tsp garam masala
  • 1 cup water or more
  • oil

Directions:

First boil the potatoes and let them cool down.  Then peel them and cut them into cubes and set aside.  In a kadhai or a pot add oil and let it heat up a little. Then add cumin seeds, red whole chilies and asafetida.  Let the cumin crackle then add chopped ginger and green chilies.  Sautee for a couple of minutes.

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Now add the pureed tomato and roast the mixture for a few minutes until the raw smell vanishes.  Add salt, red chilli powder, turmeric, garam masala and mix.

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After a couple of minutes add the boiled n cubed potatoes and give it a good mix so that the potatoes are covered well with the tomato mixture.

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Let the flavors marry and then add water, I have mentioned 1 cup but if you think the gravy is thick or there is no gravy, you can additional water.  Check the salt and spices at this time and add if needed.  Boil it for a few minutes.

I don’t like the potatoes to be big and chunky, so I use a potato masher and break some of the potatoes with that.

I gave an additional tadka using a tsp of oil and add a little bit of cumin and curry leaves.  Let them crackle and pour it on top of the potatoes.   Garnish with chopped cilantro, I didn’t have any so served it like that.

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Serve hot with a puri or a chapati as a side dish.

If you like the recipe, please comment below after you give it a try and share it on Facebook.  Would like to hear from you. Your comments, likes, dislikes, matters to me. Thank you for stopping by!!

Happy Cooking!!!!

 

 

 

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