Alu tari (Potato Curry)

January 06, 2009 By: Megabeth Category: Side Dishes Print This Post Print This Post

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Serve this spicy potato dish with some homemade palak paneer and you’ve got yourself a pretty good indian meal. By leaving the skins on the potatoes, you can also save some extra time in the preparation.

Alu tari (Potato Curry)
Adapted from Lite and Luscious Cuisine of India by Madhu Gadia, MS, RD
(New editions are entitled: New Indian Home Cooking)

15.5 ounces baby yukon gold potatoes
1 tsp oil
1/4 cumin seeds
1/2 tsp turmeric
1/4 tsp cayenne pepper
3/4 tsp salt
1 1/2 cups water
1/2 tsp garam masala
1 tsp lemon juice

Place potatoes in water and bring to a boil. Boil potatoes until soft. Drain and place in bowl. Once cool enough to handle, cut potatoes into quarters (or into 1/2 to 1 inch pieces). Heat oil in saucepan over medium heat. Add cumin seeds into oil and cook for a few seconds until seeds are golden brown and fragrant.

Add cut potatoes and stir to coat with cumin seeds and remaining oil.

Add turmeric, cayenne pepper, salt and water.Bring to a boil and reduce heat.

Cover and let simmer for 15 minutes.

4. Drain off any extra water. Add garam masala and lemon juice. Stir to distribute then transfer to serving dish.

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2 Comments to “Alu tari (Potato Curry)”


  1. I’ve seen this a few times where people heat the cumin seeds. I bet that’s what I’m missing… and missing out on! I must try it :) I guess I can grind the seeds if I need ground cumin?

    1
  2. You certainly can. You’ll need a mortar and pestle or a seed grinder. I don’t have either so I usually end up using the back of a spoon and “smoosh” them. (“Smoosh”, of course, is the official cooking term for that.) But, still toast them first until they get fragrant. You can do it with or without the oil in a heavy pan.

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