Pakistani Style Aloo Ka Salan Tarkari

Dive into the comforting flavors of Pakistani Style Aloo Ka Salan Tarkari, a hearty and flavorful potato curry that’s a staple in Pakistani households. This recipe features tender potatoes cooked in a rich, spiced tomato and yogurt-based gravy, seasoned with aromatic spices like cumin, turmeric, and garam masala. The authentic cooking method ensures a perfect balance of creamy texture and vibrant taste, while the final touch of fresh cilantro brings a burst of color and freshness. Ready in under an hour, this dish is perfect served with fluffy naan or steamed basmati rice, making it an ideal choice for a cozy family meal or a vegetarian-friendly dinner. Packed with traditional flavors and wholesome ingredients, this classic aloo ka salan is a must-try for lovers of Pakistani cuisine!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Potatoes
• 1 large Onion
• 2 medium Tomatoes
• 2 Green chilies
• 3 tablespoons Yogurt
• 4 tablespoons Cooking oil
• 1 teaspoon Cumin seeds
• 1 tablespoon Ginger-garlic paste
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1.5 teaspoons Coriander powder
• 0.5 teaspoon Garam masala
• 1 teaspoon Salt
• 2 cups Water
• 2 tablespoons Fresh cilantro

Directions

Step 1

Peel and dice the potatoes into medium-sized cubes, then soak them in water to prevent browning.

Step 2

Finely chop the onion and green chilies, and blend the tomatoes into a smooth puree.

Step 3

In a large pot or deep skillet, heat the cooking oil over medium heat. Add the cumin seeds and let them crackle for 30 seconds.

Step 4

Add the chopped onions and sauté until golden brown, about 6-8 minutes. Stir frequently to prevent burning.

Step 5

Stir in the ginger-garlic paste and cook for 1-2 minutes until fragrant.

Step 6

Add the turmeric, red chili powder, coriander powder, and salt. Mix well to toast the spices for 1 minute.

Step 7

Pour in the tomato puree and cook the mixture for 5-7 minutes, stirring occasionally, until the oil starts to separate from the masala.

Step 8

Lower the heat slightly and whisk in the yogurt. Cook for 2-3 minutes, stirring continuously to ensure it doesn’t curdle.

Step 9

Drain the potatoes and add them to the pot. Mix to coat them with the spice mixture.

Step 10

Pour in 2 cups of water, cover, and simmer over medium-low heat for 20-25 minutes, or until the potatoes are tender and the curry reaches your desired consistency.

Step 11

Sprinkle garam masala and stir gently. Taste and adjust seasoning as needed.

Step 12

Turn off the heat, garnish with freshly chopped cilantro, and serve hot with naan or steamed rice.

Nutrition Facts

Serving size	(1610.1g)

Amount per serving	% Daily Value*
Calories	1186.2

Total Fat 59.4g	0%
Saturated Fat 8.4g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 2474.4mg	0%
Total Carbohydrate 154.4g	0%
Dietary Fiber 22.8g	0%
Total Sugars 27.3g
Protein 20.6g	0%

Vitamin D 0IU	0%
Calcium 238.5mg	0%
Iron 11.3mg	0%
Potassium 4141.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.3%

Protein: 6.7%

Carbs: 50.0%