Ingredients for Aloo Talkari
- Ghee
- 1kg potatoes (peeled or unpeeled, cut into 1-inch cubes)
- Green Beans
- 1 large onion, finely chopped
- Garlic Cloves
- Curry Powder
- Chicken Broth
- Salt
How to Make Aloo Talkari
- Heat 2 tablespoons of oil in a large pan or pot over medium heat.
- Add 1 teaspoon of cumin seeds and 1/2 teaspoon of mustard seeds and let them splutter for about 30 seconds.
- Add 1 finely chopped onion and sauté until golden brown (about 5 minutes).
- Stir in 1 inch ginger and 2 cloves of garlic (minced) and cook for another minute until fragrant.
- Add 1 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder (adjust to taste), and 1/2 teaspoon of coriander powder. Sauté for 30 seconds.
- Add 1kg potatoes (peeled or unpeeled, cut into 1-inch cubes) and stir well to coat with the spices.
- Pour in 1 cup of water or vegetable broth, bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until potatoes are tender.
- Stir in 1/4 cup of chopped cilantro just before serving.
- Serve hot with rice, naan, or roti. Garnish with extra cilantro if desired.
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
17g
Fat
31g
Carbs
16g
