Aloo Tarkari By the Bong Gastronomist

20 mins

4 servings

Cooked 400+ times recently

Veg

★ 4

Ingredients

A low-effort, high-comfort tomato gravy with soft, crumbly aloo, steeped in turmeric, coriander, and kasoori methi

Sauté initial aromatics
Add 2 tbsp mustard oil to The Upliance jar. Select 'Smoking Oil' mode at medium heat for 30 seconds. Then, add 0.5 tsp each of fennel seeds, nigella seeds, jeera, and hing. Add 4g peeled ginger and 1 green chilli (stems removed). The Upliance will automatically sauté and cut the aromatics for 30 seconds.
Cook the tomato gravy base
Add 0.25 tsp kashmiri mirch, 0.25 tsp turmeric, 0.5 tsp coriander powder, 0.5 tsp jeera powder, 0.75 tsp salt, 3 tomatoes (cut into two), and 220ml water to The Upliance jar. The Upliance will cook the gravy on medium heat for 8 minutes with automatic stirring, followed by a 10-second high-speed mix, ensuring a perfectly blended base.
Add boiled potatoes and chickpeas
Drain the water from the pre-boiled chickpeas and potatoes (boiled externally in a pressure cooker for 4 whistles or 40 minutes on low flame) and add them to The Upliance jar. The Upliance will now cook the Aloo Tarkari on medium heat for 10 minutes, with automatic stirring, allowing the flavors to meld.
Dish is ready to serve
The Aloo Tarkari is ready. Transfer to a serving bowl and garnish with 1 tbsp kasoori methi. Serve hot.

349

Calories

44g

Carbs

Protein

16g

Fat

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Recipes available

Aloo Tarkari By the Bong Gastronomist

Owner Recipe

·Tried, cooked & shared by Su****i ka***i·Real food from a real upliance cook

East Indian • Bengali • Main Course Gravy

20 mins

4 servings

Cooked 400+ times recently

Veg

★ 4

A low-effort, high-comfort tomato gravy with soft, crumbly aloo, steeped in turmeric, coriander, and kasoori methi

Sauté initial aromatics
Add 2 tbsp mustard oil to The Upliance jar. Select 'Smoking Oil' mode at medium heat for 30 seconds. Then, add 0.5 tsp each of fennel seeds, nigella seeds, jeera, and hing. Add 4g peeled ginger and 1 green chilli (stems removed). The Upliance will automatically sauté and cut the aromatics for 30 seconds.
Cook the tomato gravy base
Add 0.25 tsp kashmiri mirch, 0.25 tsp turmeric, 0.5 tsp coriander powder, 0.5 tsp jeera powder, 0.75 tsp salt, 3 tomatoes (cut into two), and 220ml water to The Upliance jar. The Upliance will cook the gravy on medium heat for 8 minutes with automatic stirring, followed by a 10-second high-speed mix, ensuring a perfectly blended base.
Add boiled potatoes and chickpeas
Drain the water from the pre-boiled chickpeas and potatoes (boiled externally in a pressure cooker for 4 whistles or 40 minutes on low flame) and add them to The Upliance jar. The Upliance will now cook the Aloo Tarkari on medium heat for 10 minutes, with automatic stirring, allowing the flavors to meld.
Dish is ready to serve
The Aloo Tarkari is ready. Transfer to a serving bowl and garnish with 1 tbsp kasoori methi. Serve hot.