Alu Tarkari (Potato Curry)

Alu Tarkari (Potato Curry) is a traditional Nepali recipe for a classic vegetarian curry of potatoes in a spiced yoghurt-based gravy. The full recipe is presented here and I hope you enjoy this classic Nepali version of: Potato Curry (Alu Tarkari).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

4

Rating:

Tags : CurrySpice RecipesMilk RecipesNepal Recipes

Tarkaris are originally a spicy vegetable curry, originating from the Indian subcontinent; notably in Bangladesh, India, Pakistan and Nepal. Preparation methods for tarkaris range from simple to complex. These curries made from vegetables are popular in large parts of the Indian subcontinent, Mauritius, Fiji, South Africa, and in the Caribbean. This version has been adapted to cook lamb or kid.

Ingredients:

10 medium-sized potatoes, scrubbed clean, but not peeled
1/4 tsp ground turmeric
2 green chillies, finely chopped
1 garlic clove, finely chopped
120ml (1/2 cup) natural yoghurt
2 tbsp mustard oil
3cm (1 in) length of ginger, finely grated
salt, to taste
4 tbsp shredded coriander leaves, to garnish

Method:

Bring a pan of lightly-salted water to a boil, add the potatoes and boil for about 25 minutes, or until just tender. Drain the potatoes and set aside to cool until they can be handled. Peel the potatoes and dice finely.

Heat the oil in a pan, add the turmeric, chillies and garlic. Stir-fry for 1 minute then stir in the potatoes and yoghurt. Season to taste with salt, bring to a simmer, cover the pan with a tight-fitting lid and simmer gently for 5 minutes.

Turn into a serving dish, garnish with the coriander leaves and serve.