Tata Sampann Recipes: Diwali Dawat – Tari Wale Aloo

There is no food which is as malleable and versatile as the potato. From curries to flatbreads, potatoes can be used to create all sorts of dishes. In any form, potato is a delicious addition to any dish and every meal.

Every home has its own favourite potato recipe. This simple ingredient is used across all cuisines not just in India but all over the world. French fries, patatas bravas, hash browns, batata vada, dum aloo, potato chips, samosa…the list can go on and on. The beauty of potato is that it can turn into a simple dish and also become a complex culinary creation. This particular quality is the reason why there are literally countless potato-based recipes all over the world.

Potato is popular for a reason. Along with being delicious, it is a carbohydrate-rich, energy-providing food with little fat. Potatoes are particularly high in vitamin C and are a good source of several B vitamins and potassium. The skins provide substantial dietary fibre.

Joining the ranks of paneer, aloo is a dish that features on every vegetarian feast menu. Sometimes as a starter and sometimes as the hero of the menu, potatoes are a must. One such dish that is a regular during festivals is aloo and puri. While the sabzi preparation is often different, Tari Wale Aloo made in North India is a classic.

This tangy and flavourful gravy is easy to make and pairs well with another festive favourite – the dal puri. As you host a festival feast for your guests this Diwali, try this delicious and simple recipe created by Top Chef Sanjeev Kapoor. Enhance the taste of Tari Wale Aloo by using Tata Sampann’s naturally rich and flavourful spices.


  • 2-3 large potatoes, chopped
  • 2 medium onions, finely chopped
  • 1 medium tomato, finely chopped
  • 1 tbsp oil
  • 1 tsp cumin seeds
  • ¼ tsp Tata Sampann Turmeric Powder
  • ½ tsp Tata Sampann Red Chili Powder
  • Salt
  • Coriander leaves, finely chopped


  • In a pan, heat oil and add cumin seeds.
  • Add chopped onions, sauté till translucent.
  • Add the tomatoes and cook till soft.
  • Pour some water in the pan.
  • Add turmeric powder and red chili powder. Mix and cook for two minutes.
  • Now, add the potatoes along with some more water.
  • Sprinkle salt as per your preference.
  • Cover and cook till the potatoes are cooked.
  • Garnish with chopped coriander leaves.
  • Serve with hot dal puris.

Tried this recipe? Leave us a comment below and let us know if you liked it.

This article is authored by Bonny Shah


The views and opinions expressed in this article are those of the author(s). Assumptions made in the analysis are not reflective of the position of any entity other than the author(s).

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