Jogi Tarkari

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 5 based on 100 votes
5
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Vendakkai Podi Curry - Okra Stir Fry, Best Quick n Easy Malai Kofta, Easy Cauliflower Cheese Gratin

Rate This Recipe
5

Ingredients

  • 500 g - potatoes, peeled, cubes, washed
  • 1 cup - Mustard oil
  • A pinch of Asafoetida
  • 1/2 tsp - Fenugreek seeds
  • 2 tsp - Garlic cloves, pounded
  • 1/2 tsp - Turmeric powder
  • Salt to taste
  • 125 g - onions, peeled, quartered
  • 200 g - green peas, peeled
  • 1 - capsicum, cut into long strips
  • Grind together:
  • 2 tsp - Coriander seeds
  • 1 tsp - Black cumin seeds
  • 1/2 tsp - black pepper powder
  • 2 tsp - Red Chilli powder
  • 1 tsp - ginger, ground
  • 1/2 cup - Yoghurt
  • 4 - tomatoes, medium sized, quartered
  • 20 g - fresh bamboo shoots, cubed
  • 2 - spring onions, cut into slices with green stems
  • 1 tbsp - green coriander

How to Make Jogi Tarkari

  • Immerse the potatoes in water and keep aside.
  • Heat the oil in a pan.
  • Add the asafoetida and fenugreek seeds.
  • Stir for a few seconds.
  • Add garlic and fry till light brown.
  • Add the drained potatoes, turmeric powder, and salt. Stir occasionally.
  • Once the potatoes are half done, add the onions and cook for 5 minutes.
  • Add the green peas and capsicum.
  • Sprinkle more water if required and cook covered for 5 minutes.
  • Add the ground spices mixed with yoghurt.
  • Mix well and cook for 3 more minutes.
  • Add the tomatoes, bamboo shoots, spring onions and 1/2 cup water.
  • Simmer till there is very little water left.
  • Serve hot.