Hing Aloo Tarkari | Hing Wale Aloo

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A spicy and tasty potato curry cooked with asafetida and some other spices is a perfect side dish to pair with khasta kachori.

 

Hing Aloo Tarkari

Today I am presenting a completely different version of potato curry.Normally Potato, which is a rich source of carbohydrate is prepared either in dry form with ginger and cumin seeds or in gravy.The gravy form is occasionally prepared with peas and ginger garlic paste.

Asafetida has the bucket of medicinal values and is an obedient ingredient in almost recipes of Indian cuisine. So I decided to prepare a spicy and sour version of potato curry with the rich pungent combination of asafetida. Believe me, it tasted awesome. I wondered that even plain potatoes can do such a miracle in taste, makes it mouth-watering. The gravy rich in spices, along with asafetida is a hit with Khasta Kachoris, a traditional breakfast in North India.

Hing Aloo

Sapana Behl
A spicy and tasty potato curry cooked with asafetida and some other spices is a perfect side dish to pair with khasta kachori.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Indian
Servings 4 People

Ingredients
  

  • 4 medium-sized potato boiled and peeled
  • 1 teaspoon ginger grated
  • 2 green chillies chopped
  • 2 tomatoes chopped
  • 2 teaspoon coriander leaves chopped

Spices:

  • 1/2 teaspoon Asafetida
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1/ teaspoon turmeric powder
  • 1 teaspoon dried methi(fenugreek) leaves
  • 1 tespoon amchur powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon red chilly powder
  • salt to taste
  • 2 tablespoon clarified butter Ghee + 1/2 teaspoon
  • water as required

Instructions
 

  • Heat clarified butter in a pan, add dried methi, asefetida ,cumin seeds and ginger. Stir for a minute or two.
  • Add all of the spices and salt .Keep on low flame.
  • Now add chopped tomatoes and green chillies. Mix and cook till ghee comes out from edges.
  • Add mashed potatoes and few coriander leaves , toss well and press them gently with spatula. Pour 2 to 3 cups of water. Let it cook for 20 minutes until water mixed with potatoes and the oil or ghee comes out.
  • Add chopped coriander and 1/2 teaspoon clarified butter .Serve hot with Khasta Kachories ,Poori and Chapati .

Notes

You can prepare this curry in oil also but for best results try with clarified butter.
If you don't want to add tomatoes just add a teaspoon of more dried mango powder.
Always add spices and salt on as per your taste preferences.
Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

Best Regards,

Sapana Behl

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