ALOO KI TARKARI
A popular Indian / Pakistani potato curry, commonly eaten with Suji ka halwa (semolina pudding) and puri (fried flat breads) for breakfast.
Provided by Wajiha Baig
Categories VEGETARIAN RECIPES
Time 30m
Number Of Ingredients 15
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)
Nutrition Facts : Calories 284 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 16 grams fat, Fiber 4 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 744 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
MANGO CHICKEN TARKARI
Make and share this Mango Chicken Tarkari recipe from Food.com.
Provided by Tulsi Regmi
Categories Chicken Breast
Time 1h
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- In a non-stick sauté pan, heat two tablespoons of butter.
- Fry the black pepper corns for 30 sec.
- Add turmeric and onion and sauté until translucent.
- Add garlic, ginger and cumin powder; stir well for a minute or so.
- Put the mango chunks into the onion mixture; mix well and sauté for five minutes to allow sweating of the mango.
- Add chili paste, salt and pepper; stir thoroughly for the complete incorporation of the ingredients.
- Allow the mango mixture to simmer for another 10 minutes or so.
- Reduce the mixture by half.
- Remove from heat and transfer to a blender for pureeing.
- Puree the mango mixture into a mango sauce.
- In a large bowl, season chicken pieces with lemon juice, salt and pepper.
- In a non-stick sauce pan, heat two tablespoons of butter.
- Add chicken mixture and brown well over medium heat for 8-10 minutes until the chicken pieces are almost done.
- To the browned chicken add pureed mango mixture and stir well to coat all the pieces of chicken.
- Lower the heat and allow braising for 10-15 minutes until the chicken pieces are tender and the curry has attained a thick, saucy consistency.
- Adjust seasoning with salt and pepper.
- Garnish with a tablespoon of chopped cilantro.
- Serve with rice and roti (flat bread).
ROYAL CHICKEN TARKARI
Make and share this Royal Chicken Tarkari recipe from Food.com.
Provided by Tulsi Regmi
Categories Nepalese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Grind garlic, ginger, fresh red chilies, curry powder, nutmeg, timur, cardamom and almonds with water into a paste.
- In a large bowl, season chicken pieces with salt and pepper.
- Heat oil and brown chicken in a sauce pan.
- Reserve browned chicken in a bowl.
- Drain oil and clean the pan, heat butter.
- Add turmeric, chopped onion and sauté till brown.
- Transfer the almond paste to the onion mixture.
- Stir for a few minutes till the oil starts to separate from the mixture.
- Turn down heat to low; add cream, broth, salt and pepper; mix well and cook until a consistent mixture is achieved.
- Transfer browned chicken to the almond sauce.
- Cook on low heat till chicken is tender and the almond sauce has thickened.
- Garnish with chopped cilantro.
- Serve with rice or roti (flat bread).
POTATO MASALA
Make and share this Potato Masala recipe from Food.com.
Provided by ksenko
Categories Potato
Time 35m
Yield 4-6 cups, 5 serving(s)
Number Of Ingredients 10
Steps:
- Peel and cut potatoes into 1 inch chunks. Place in 3-4 qt pan & cover with water. Bring to boil and simmer until tender. Drain.
- Rinse & dry pan, set over medium-high heat. When hot add oil, mustard seeds, & cumin seeds. Cover pan after seeds pop; add onion, cashews, 2 Tbs. chili and salt. Stir often until onions begin to brown, stir in turmeric & potatoes.
- Add more salt & chili to taste.
- Cover, cook over low heat, stirring occasionally until hot. Add water if potatoes stick. Stir in lime juice, remove from heat and serve.
Nutrition Facts : Calories 315.3, Fat 12.2, SaturatedFat 2, Sodium 451.7, Carbohydrate 47, Fiber 6, Sugar 4, Protein 7.1
CHICKEN TARKARI
Make and share this Chicken Tarkari recipe from Food.com.
Provided by Tulsi Regmi
Categories Chicken Breast
Time 1h15m
Yield 3 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, season chicken pieces with salt and pepper.
- Heat oil and brown chicken.
- Reserve brown chicken in a plate.
- Drain excess oil.
- In a non-stick sauce pan, heat oil.
- To the hot oil, add whole red chilies and bay leaf; fry for 30 sec.
- Add turmeric and chopped onion, and fry until brown.
- Put garlic and ginger into the onion mixture; fry for 30 sec.
- To this mixture, add cumin powder, curry powder, chili powder, bruised cardamom, salt and pepper; mix well for a minute or so.
- Transfer browned chicken pieces and chopped tomatoes into the spice mixture; stir well.
- Add broth to the chicken mixture; set heat to low and let simmer until chicken pieces are tender, and the sauce has thickened up to a desired consistency, about 35-45 minute.
- When cooked, turn off the heat and add chopped cilantro to garnish.
- Serve hot with rice and roti (flat bread).
LAMB TARKARI
Make and share this Lamb Tarkari recipe from Food.com.
Provided by Tulsi Regmi
Categories Lamb/Sheep
Time 1h30m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- In large bowl, season lamb pieces with salt and pepper.
- In a non-stick pan, heat two tablespoons of oil.
- Add seasoned lamb pieces and brown well; discard excess oil and reserve meat on a plate.
- In a non-stick sauce pan, heat oil.
- To the hot oil, add whole red chilies; fry for 30 sec.
- Add turmeric and chopped onion, and fry until brown.
- Put garlic and ginger into the onion mixture; fry for 30 sec.
- To this mixture, add cumin, curry powder and chili; mix well for a minute or so.
- Transfer lamb pieces into the spice mixture, add salt and pepper; stir well.
- Add yogurt and broth to the browned lamb; lower the heat to low and let simmer until lamb pieces are tender. Add more broth or water if required. Cook until the sauce has attained thick saucy consistency, about 35-45 minute.
- When cooked, turn off the heat and add chopped cilantro to garnish.
- Serve hot with rice, and or roti (flat bread).
Nutrition Facts : Calories 1116.3, Fat 77.7, SaturatedFat 25.1, Cholesterol 256.3, Sodium 935.8, Carbohydrate 32.2, Fiber 4.3, Sugar 15.9, Protein 72
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