Jogi Tarkari is a wonderful example of how simple vegetables can transform into something truly comforting when cooked with care. This curry relies on mustard oil for its distinctive flavor, which might seem strong at first but mellows beautifully as it heats. The combination of potatoes and green peas forms the backbone, while capsicum and bamboo shoots add freshness and bite.
What I appreciate most is how the spices blend with yoghurt to create a balanced sauce that coats every piece of vegetable. The recipe takes about an hour from start to finish, making it suitable for a weekend meal when you have a little extra time to enjoy the cooking process.
About the Recipe
This recipe deserves a place in your regular rotation because it brings together vegetables you probably already have at hand. The spice blend offers warmth without overwhelming heat, which makes it approachable for most palates. Mustard oil is traditional here, and it adds a pungency that you will not get from other cooking oils.
If you have never worked with bamboo shoots before, this is a gentle introduction since they are used in small quantities. The method is straightforward, building layers of flavor as you go. Each step has a purpose, from browning the garlic to simmering the tomatoes until the sauce thickens.
Why you will love this recipe
The textures in this dish keep things interesting. You get soft potatoes, tender peas, slightly crisp capsicum, and the pleasant chew of bamboo shoots all in one bowl. The yoghurt marinade for the spices is a clever trick because it prevents the powders from burning and adds a subtle tang. I like how the fenugreek seeds release their aroma right at the start, setting the tone for everything that follows.
The recipe gives you enough sauce to mix with rice, but it is not so watery that it becomes soupy. Spring onions and fresh coriander at the end brighten the whole dish. It is filling enough to serve as a main course, especially when you scoop it up with warm roti.
Jogi Tarkari
Cooking Tips
Keep the potatoes in water after cutting so they do not brown while you prepare other ingredients. When heating mustard oil, let it reach smoking point and then lower the heat slightly before adding the asafoetida. This mellows the oil and brings out its best flavor. Stir the potatoes gently to avoid breaking them into mush.
If the mixture starts sticking to the pan, add a splash of water rather than more oil. Taste the curry before adding the tomatoes so you can adjust salt if needed, because tomatoes can change the overall balance.
Serving and Storing Suggestions
This recipe serves four to six people, depending on what else you are serving alongside. Prep time is about 20 minutes, and cooking takes around 40 minutes. Serve Jogi Tarkari hot with steamed basmati rice, chapati, or paratha. It tastes even better the next day once the flavors have had time to meld, so do not hesitate to make it ahead.
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove with a tablespoon of water to loosen the sauce.
Similar Recipes
- Aloo Matar (potato and pea curry)
- Mixed Vegetable Korma
- Baingan Bharta (smoky eggplant curry)
- Shalgam ki Sabzi (turnip curry)
Jogi Tarkari
Ingredients
- 500 gms Potatoes (peeled, cubes, washed)
- 1 cup Mustard Oil
- Asafoetida (a pinch)
- 1/2 tsp Fenugreek Seeds
- 2 tsp Garlic Cloves (pounded)
- 1/2 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
- 1/2 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
Instructions
- 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 further 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.
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Frequently Asked Questions
Can I use regular cumin seeds instead of black cumin seeds?
Yes, regular cumin seeds will work fine. Black cumin has a slightly different flavor, more complex and a bit sweeter, but regular cumin is a perfectly acceptable substitute.
What if I cannot find fresh bamboo shoots?
You can use canned bamboo shoots, just drain and rinse them well before adding. If bamboo shoots are not available at all, you can skip them or substitute with water chestnuts for a similar crunchy texture.
Is there a substitute for mustard oil?
You can use any neutral cooking oil, though the flavor will be milder. Some cooks use a mix of vegetable oil with a tiny bit of mustard paste stirred in at the end to get some of that characteristic taste.
How do I know when the potatoes are half done?
Pierce a potato cube with a fork. If it goes in with some resistance but the potato is starting to soften around the edges, it is half done. This usually takes about 10 to 12 minutes of cooking.
Can I make this recipe without yoghurt?
Yes, you can leave out the yoghurt, though it will change the flavor and texture. To keep some creaminess, you might add a bit of coconut milk or just increase the tomato quantity for more sauce.
