Dish of Potato & Onion Curry
(click to enlarge)

Potato & Onion Curry


India   -   Tari Aloo
Serves:
Effort:
Sched:
DoAhead:  		 2 main
**
50 min
Yes		 A simple light main or side and a popular brunch dish through much of India. Chunks of potato float in an aromatic onion sauce with just a touch of chili. This dish reheats well.

1
10
1
3/4
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1/2
1/2
1/4
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3
1/2
1
2
2/3
1/2
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ar
#
oz

in
---
T
t
t
---
T
t
t
c
t
T
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Potatoes (1)
Onion
Chili Serrano
Ginger root
-- Spices
Coriander seeds
Turmeric
Chili powder (2)
---------
Oil (3)
Mustard Seed (4)  
Chana Dal (5)
Water
Salt
Lemon Juice
-- Garnish
Cilantro
PREP   -   (20 min)
  1. Peel POTATOES and cut into 1/2 inch cubes. Bring to a boil in lightly salted water to cover until they are just cooked through. Drain
  2. Chop ONION small.
  3. Chop CHILI and GINGER fine. Mix.
  4. Grind CORIANDER and mix mix all Spices items.
  5. Squeeze LEMON JUICE.
  6. Chop CILANTRO medium for garnish.
RUN   -   (30 min)
  1. In a spacious sauté pan or wok, heat Oil and stir in Mustard Seeds. When the seeds start popping, stir in the Chana Dal and fry stirring until Dal turns golden. Reduce heat and stir in Chili/Ginger Mix. Fry stirring about 2 minutes.
  2. Stir in Spices mix for just a moment, then Onions. Fry stirring until onions start to color, then Mix in Potatoes for a minute.
  3. Add 2 cups Water and Salt to taste. Simmer covered for about 15 minutes. Crush a few potato pieces to thicken the sauce.
  4. Taste for salt, then stir in Lemon Juice and take off heat. Serve garnished with Cilantro
NOTES:

  1. Potatoes:

      White Rose or similar work well in recipes of this sort. Avoid Klondike Gold type potatoes - they turn to mush if cooked a little more than the minimum. For details see our Potatoes page.

  2. Chili Powder:

      This should be a very mild chili powder like Kashmir or Aleppo Extra Hot. For details see our Indian Chilis page.

  3. Oil:

      I have cut the oil to less than half what the original recipe specified - less rich but more appropriate to our "information culture". Pure Olive Oil (not virgin) will work fine.

  4. Mustard Seeds:

      In India, Black Mustard Seeds are always used. If you have only Yellow, they will work but pop more violently at a slightly lower temperature.

  5. Chana Dal:

      This is split and peeled Chickpeas (Desi type, which are smaller than ours). If you don't have them you can get away without them. For details see our Chickpeas (Bengal / Desi).
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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