The quintessential dish in every house hold of UP Walas. Each household is proud of their version of tarri wale aloo. Belonging to a typical UPiet family , this dish was celebrated on regular basis. A very simple recipe yet one can easily go wrong with it while avoiding onion and garlic in daily in our food, it has to be simple and equally tasty. Maa use to make it almost every week clubing with palak puris or may be aloo parathas !! Tarri wale aloo plays important role during pujas , weddings , munduns and thread ceremonies. Usually served with puris and dal kachoris I simply love it with hot plain rice or fulkas. There’s something really beautiful of this dish which reminds me of trains journeys and stations. Papa would hop out and grab few hot daunas full of dripping hot sabzi with puris and pass it through the window making sure that we have our tummy full. Maa would simply scold us “ Ghar pe tho ye khana nahi aur ab dekho kitna mazza araha hai ! “
Bring in my beautiful memories back to life !!
3-4 boiled potatoes
2 pinch of hing
1 teaspoon of zeera
Half teaspoon tumeric
2 table spoon corriander powder
1 teaspoon red chilli powder
1-2 slit green chillies
1 teaspoon garam masala powder
2 table spoon oil/ ghee ( I prefer ghee)
2-3 cups of water
Salt to taste
Corriander leaves to garnish
1 table spoon kasoori methi (optional)
Ahead of cooking make a paste using little water from the listed ingredients tumeric+corriander+red chilly
Roughly mash the boiled potatoes keeping chunks . Heat oil in karahi. Add zeera and hing . As it splurters quickly add slit green chillies and with quick succession add the masala paste prepared earlier. Add little water to avoid masala from burning. Stir until oil starts separating. Add the chunky boiled aloo and water. Add salt to taste. Cook on slow flame for 5/7 minutes until you see ghee floating , masala cooked through and consistency one prefers . It thickens as it cools down . Add garam masala ( I usually avoid ). Add kasuri methi which optional but I love to add . Garnish with fresh coriander leaves.
I remember maa serving with a spoon of ghee over it with hot fulkas.