Aloo Tarkari By the Bong Gastronomist
A low-effort, high-comfort tomato gravy with soft, crumbly aloo, steeped in turmeric, coriander, and kasoori methi
Ingredients
- 2 tbsp Mustard Oil
- 400 ml Water
- 220 g Potato (peeled)
- 50 g Black Chickpeas (washed)
- 0.5 tsp Turmeric Powder
- 0.5 tsp Coriander Powder
- 0.5 tsp Jeera Powder
- 0.5 tsp Fennel Seeds
- 0.25 tsp Hing
- 0.25 tsp Kashmiri Mirch
- 4 g Ginger (peeled)
- 1 Green Chilli (cutTwo)
- 220 ml Tomato (cutTwo)
- 1 tbsp Kasoori Methi
Instructions
Add initial ingredients to jar
Add Mustard Oil, Water, Potato, Black Chickpeas, Turmeric Powder, Coriander Powder, Jeera Powder, Fennel Seeds, Hing, Kashmiri Mirch, Ginger, Green Chilli, and Tomato to The Upliance 2.0 jar. Select "Pressure Cook" mode at 100°C for 40 minutes.
The device will now pressure cook
The Upliance 2.0 will automatically pressure cook the ingredients in the jar at 100°C for 40 minutes. Automatic pressure release will occur when the time is up.
Add remaining ingredients and sauté
Once pressure is released, add Kasoori Methi to The Upliance 2.0 jar. Select "Sauté" mode at 110°C for 8 minutes with automatic stirring.
The dish is ready
The Upliance 2.0 will automatically stir the Aloo Tarkari until complete. The dish is ready to serve from The Upliance 2.0 jar.
Why this recipe works better with The Upliance 2.0
Automatic Stirring
No more standing over the stove. Upliance stirs your filling perfectly.
Precise Temperature
Maintain exact 120°C for perfect sautéing without burning.
Calorie-Aware Scale
Built-in scale tracks nutrition automatically as you cook.
Nutritional Information
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