Punjabi Aloo Tadka | How to make Punjabi Aloo Tadka

By Aanchal Bharara  |  20th Apr 2018  |  
5 from 1 review Rate It!
  • Punjabi Aloo Tadka, How to make Punjabi Aloo Tadka
Punjabi Aloo Tadkaby Aanchal Bharara
  • Prep Time


  • Cook Time


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About Punjabi Aloo Tadka Recipe

Potato curry made in punjabi style. To be eaten with poori, kachori or chapati

Punjabi Aloo Tadka

Ingredients to make Punjabi Aloo Tadka

  • Aalu 5
  • green chillies 6
  • ginger 1"
  • turmeric powder 1/4 tsp
  • Dried mango powder 1 tsp
  • salt to taste
  • cloves 4
  • Green cardamom 4
  • Black cardamom 2
  • cinnamon stick 1"
  • cumin seeds 1 tsp
  • oil
  • cumin seeds 1 tsp
  • red chilli powder 1 1/2 tsp
  • asafoetida 2 pinches
  • Garam masala 1/2 tsp

How to make Punjabi Aloo Tadka

  1. Grind cloves, cinnamon stick, green and black cardamom and jeera to fine powder
  2. Boil potatoes. Peel and cut 3 potatoes into cubes. Mash 2 of them.
  3. Chop ginger and green chillies.
  4. In a pan, heat oil. Add asafoetida and cumin seeds. Let it splutter. Keep it on medium flame.
  5. Now add chopped ginger and green chillies and turmeric powder.
  6. Next add the grinded mixture to the pan
  7. Immediately add the crushed potatoes and mix. Add 5-6 cups of water or enough water such that the potatoes are immersed in it. Remember its a liquidy curry.
  8. Add salt and red chilli powder. Bring to a boil, reduce flame to low medium, place lid and cook for around 25 minutes. Keep stirring once in a while so that the curry does not stick or burn at the bottom. If required, add more water for a liquidy consistency during the cooking process.
  9. Add garam masala powder and amchur powder and mix well.
  10. Turn off flame and remove to a serving dish. Garnish with chopped coriander.
  11. Serve warm with khasta kachori, chapatis or puris. If serving with puris, you can make a slightly thicker gravy by reducing water content.

Reviews for Punjabi Aloo Tadka (1)

Milli Garg10 months ago

Simple yet delicious.