• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Jogi Tarkari

500 gms – potatoes, peeled, cubes, washed
1 cup – mustard oil
Asafoetida, a pinch
1/2 tsp – fenugreek seeds
2 tsp – garlic cloves, pounded
1 tsp turmeric powder
Salt to taste
125 gms – onions, peeled, quartered
200 gms – green peas, peeled
1 – capsicum, cut into long strips
Grind together:
2 tsp – coriander seeds
1 tsp – black cumin seeds
1 tsp – black pepper powder
2 tsp – red chilli powder
1 tsp – ginger, ground
1/2 cup – yoghurt
4 – tomatoes, medium sized, quartered
20 gms fresh bamboo shoots, cubed
2 – spring onions, cut into slices with green stems
1 tbsp – green coriander
Directions
Immerse the potatoes in water and keep aside.
Heat the oil in a pan on a high heat.
Add the asafoetida and fenugreek seeds, stir well for a few seconds.
Add garlic and fry until light brown.
Drain the potatoes
Add the turmeric powder, salt and drained potatoes. Lower the heat.
Stir occasionally.
Once the potatoes are half done add the onions and cook for 5 minutes.
Add the green peas and capsicum.
If needed sprinkle more water and cook covered for 5 minutes.
Add the ground spices mixed with yoghurt.
Stir well and cook further for 5 more minutes.
Add the tomatoes, bamboo shoots, spring onions and 1/2 cup water.
Simmer until there is very little water left.