Pakistani Style Aloo Ka Salan Tarkari
Dive into the comforting flavors of Pakistani Style Aloo Ka Salan Tarkari, a hearty and flavorful potato curry that’s a staple in Pakistani households. This recipe features tender potatoes cooked in a rich, spiced tomato and yogurt-based gravy, seasoned with aromatic spices like cumin, turmeric, and garam masala. The authentic cooking method ensures a perfect balance of creamy texture and vibrant taste, while the final touch of fresh cilantro brings a burst of color and freshness. Ready in under an hour, this dish is perfect served with fluffy naan or steamed basmati rice, making it an ideal choice for a cozy family meal or a vegetarian-friendly dinner. Packed with traditional flavors and wholesome ingredients, this classic aloo ka salan is a must-try for lovers of Pakistani cuisine!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 500 grams Potatoes
- 1 large Onion
- 2 medium Tomatoes
- 2 Green chilies
- 3 tablespoons Yogurt
- 4 tablespoons Cooking oil
- 1 teaspoon Cumin seeds
- 1 tablespoon Ginger-garlic paste
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 2 cups Water
- 2 tablespoons Fresh cilantro
Instructions
Peel and dice the potatoes into medium-sized cubes, then soak them in water to prevent browning.
Finely chop the onion and green chilies, and blend the tomatoes into a smooth puree.
In a large pot or deep skillet, heat the cooking oil over medium heat. Add the cumin seeds and let them crackle for 30 seconds.
Add the chopped onions and sauté until golden brown, about 6-8 minutes. Stir frequently to prevent burning.
Stir in the ginger-garlic paste and cook for 1-2 minutes until fragrant.
Add the turmeric, red chili powder, coriander powder, and salt. Mix well to toast the spices for 1 minute.
Pour in the tomato puree and cook the mixture for 5-7 minutes, stirring occasionally, until the oil starts to separate from the masala.
Lower the heat slightly and whisk in the yogurt. Cook for 2-3 minutes, stirring continuously to ensure it doesn’t curdle.
Drain the potatoes and add them to the pot. Mix to coat them with the spice mixture.
Pour in 2 cups of water, cover, and simmer over medium-low heat for 20-25 minutes, or until the potatoes are tender and the curry reaches your desired consistency.
Sprinkle garam masala and stir gently. Taste and adjust seasoning as needed.
Turn off the heat, garnish with freshly chopped cilantro, and serve hot with naan or steamed rice.
Nutrition Facts
Calories |
273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 513 mg | 22% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 6.6 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 76 mg | 6% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 825 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
