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 :)
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
Heat your pressure cooker on medium-high heat. Once hot, add in the mustard seeds.
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).
Add in the ginger garlic paste and mix well
Add in the tomato puree and mix until well combined and smooth
Add in all your spices and let cook for 1-2 minutes. Make sure all the spices are well combined with the tomato puree
Add in the potatoes and stir until all the potatoes are covered with the tomato mixture.
Add in 2 cups of water (or enough water to cover 1 inch above the potatoes) and close the pressure cooker
Pressure cook for 4 whistles on medium heat
Once 4 whistles are done, turn the heat off and let the pressure release on it's own. DO NOT manually release the pressure.
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.
Do this until you have reached your desired consistency (adjust salt and spice level if needed).
Garnish with coriander and enjoy :)