Jogi Tarkari (Mixed vegetables)

Jogi Tarkari (Mixed vegetables)

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Servings: 6
Calories: 146


  • 1.1 lb Potatoes peeled, cubed
  • 7 floz Mustard sarson oil
  • a pinch Asafoetida hing
  • 1/2 tsp Fenugreek seeds methi dana
  • 5 grains Timmur optional
  • 2 tsp Garlic lasan cloves, pounded
  • 1/2 tsp Turmeric haldi powder Salt to taste
  • 4 oz Onions peeled, quartered
  • 7 oz Green peas hara matar, peeled
  • 1 Capsicum Shimla mirch, cut into long strips

grind together:

  • 2 tsp Coriander dhaniya seeds
  • 1 tsp Black cumin shahi jeera seeds
  • 3 1/2 oz Yoghurt dahi
  • 1/2 tsp Black pepper kali mirch powder
  • 2 tsp Red chilli powder
  • 1 tsp Ginger adrak, ground

4 Tomatoes, medium-sized, quartered

  • 1 oz Fresh bamboo shoots cubed
  • 2 Spring onions hara pyaz, cut into slices, with preen stems
  • 1 tbsp Green coriander hara dhaniya, chopped


  • Wash the potatoes, immerse them in water and keep aside.
  • Heat the oil in a pan; add asafoetida, fenugreek seeds, timmur, and garlic. Saute till light brown.
  • Drain the potatoes and add to the pan. Add turmeric powder and salt. Stir occasionally.
  • Once the potatoes are half done, add the onions and cook for 5 minutes. Add 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.
Calories: 146 kcal
Carbohydrates: 26 g
Protein: 6 g
Fat: 2g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 2 mg
Sodium: 420 mg
Potassium: 618 mg
Fiber: 6 g
Sugar: 5 g
Vitamin A: 1167 IU
Vitamin C: 58 mg
Calcium: 76 mg
Iron: 2 mg
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