Potato Curry Pakistani Style Food

ALOO PALAK

Steps:

• In a medium cooking pot, heat the oil and fry the onions at medium heat until it turns light golden.
• Then add in the minced ginger and garlic. Fry further for a minute or two.
• Put all the spices and salt in. Give it a stir and leave to cook until the spices smell fragrant.
• And then add the tomatoes in, stir well and let it cook with the lid on until the tomatoes are softened. Try to mash the tomatoes with the back of the spoon every now and again.
• When the masala/ spices mix becomes thick and the oil separates from the spices, put the spinach in the masala/ spice mix. Stir it well until all the green leaves are mixed thoroughly with the spices/ masala. Put the lid back on and leave it to cook at medium heat for about 15 minutes.
• Take care and keep checking the spinach to make sure it doesn't stick at the bottom of the pot. Sprinkle the fenugreek leaves and stir the spinach well.
• Then add the potatoes in, mix well so that the potato pieces are covered with spinach and spices. Continue to cook with the lid on at low-medium heat for about 15 minutes or until the potatoes are fully cooked.
• Enjoy your Aloo Palak with roti/ chapati, naan bread, or pitta bread. If you want, you can also eat it with rice.

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)

POTATO CURRY WITH PEAS AND CARROTS

Steps:

• In a large, heavy-bottomed skillet, heat the oil over medium heat. When hot, add the hot curry powder and stir it around for 30 seconds. Add the onions to the pan and saute until they are tender and a bit golden. When you're there, add the carrots, potatoes, and minced garlic. Give it all a good stir, and then add about a half cup each of water and coconut milk. Stir in the turmeric, salt, and coriander. Reduce the heat to low and cover it. Check every so often to stir the pot and check the moisture level. When the moisture is almost all absorbed, add more coconut milk and water, in equal parts. Continue to cook, stir, and add liquid until the vegetables are very tender and the curry is nice and thick. At this point, taste it to check that the spice levels are where you like them. When you're there, stir in the peas and the rest of the coconut milk (and water if necessary), and cook it for.

ALOO KI TARKARI

Steps:

• Heat oil.
• Add cumin seeds, and cook for a minute till they splutter.
• Add sliced potatoes followed by salt, red chili flakes, turmeric and fenugreek seeds.
• Saute for 2 minutes or so, and then add 2 cups water.
• Bring the potato mixture to a boil, and then turn heat to low. Cook on low flame for about ½ hour till potatoes are soft.
• Once the potatoes are soft, use a wooden spoon to mash and crush the potatoes into chunks.
• As you crush the potatoes and keep cooking, the gravy will become thick as the potatoes release their starch. Cook for a few minutes till the desired gravy thickness is reached, and turn off heat.
• Add onion seeds (kalonjand lemon juice in the end, and mix.
• Serve hot with kachori, puri or paratha.

POTATO PEA CURRY

Steps:

• Cut the potatoes into 1/2-inch dice. To remove the excess starch, place the potatoes in a bowl and rinse with cold running water until the water runs clear. Drain well.
• Heat 1/4 cup clarified butter in a medium saucepan over medium-high heat. Saute the onions until they are brown. At the same time, heat the remaining clarified butter in a large skillet over medium heat. Fry the potatoes until they are golden and add sauteed onions.
• Add the garlic and ginger, and cook just long enough to release their aromas, about 2 to 3 minutes. Remove from the heat and add the cumin, turmeric, coriander, and pepper flakes. Return the pan to medium heat. Stir in the tomatoes, chicken stock or water, and salt.
• Simmer, uncovered, until the potatoes are soft, about 15 minutes. Add the remaining ingredients and cook until the peas are heated through. Adjust the seasonings and serve immediately.

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.

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.

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.