A healthier and tastier version of our favorite railway style aloo (potato curry)
There are a few staple dishes that I tend to make whenever I miss home. Tari wale aloo (Indian railway style potato curry) just happens to be one of them and what makes it even better is that it’s completely OIL FREE. I remember having this almost everyday when I came home from school in India, so this recipe always brings a bit of warmth to my heart. Hope you enjoy it as much as I do 🙂
Tools used in this recipe:
Oil free Tari Wale Aloo | Indian Railway Style Potato Curry
Description
Ingredients
- 4 large gold potatoes - cubed
- 4 large roma tomatoes - pureed
- 1 jalapeno pepper - chopped
- 1 1/2 tbsp ginger garlic paste
- 1 1/2 tbsp mustard seeds
- 1 tbsp coriander powder
- 1 tsp red chilli powder (adjust to your liking)
- 1 tsp garam masala
- 1/4 tsp turmeric
- 1 1/2 tsp cumin powder
- salt to taste
- 2 cups water
Ingredients
Instructions
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Heat your pressure cooker on medium-high heat. Once hot, add in the mustard seeds.
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Once the mustard seeds start to crackle, add in the diced jalapeno. Add a little water at a time to saute the jalapeno (I suggest using a squeeze bottle to help avoid adding too much water).
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Add in the ginger garlic paste and mix well
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Add in the tomato puree and mix until well combined and smooth
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Add in all your spices and let cook for 1-2 minutes. Make sure all the spices are well combined with the tomato puree
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Add in the potatoes and stir until all the potatoes are covered with the tomato mixture.
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Add in 2 cups of water (or enough water to cover 1 inch above the potatoes) and close the pressure cooker
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Pressure cook for 4 whistles on medium heat
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Once 4 whistles are done, turn the heat off and let the pressure release on it's own. DO NOT manually release the pressure.
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Once the pressure has released, open the lid and turn the heat on medium-high. Begin mashing a couple of potato pieces at a time to thicken the gravy.
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Do this until you have reached your desired consistency (adjust salt and spice level if needed).
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Garnish with coriander and enjoy :)
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