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Jogi Tarkari Recipe

Jogi Tarkari is a popular Indian Side-Dish
Author :
 
On :
Tuesday, 8 August, 2017
Category :
Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 5 based on 100 votes
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:

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




     

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