Aloo Talkari


Preparation info

  • Difficulty


  • Serves:


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

This curried dish was a specialty of my aunts and is a particular favorite of my husband. It is up to you whether to peel the potatoes. I generally don’t, since the skins add flavor.


  • 3 tablespoons canola oil or ghee
  • 4 medium Yukon Gold potatoes, cut into 1-inch chunks
  • 1 pound green beans, trimmed and cut into 1-inch lengths
  • 1 small onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 heaping tablespoon Trinidad curry powder
  • 2 cups chicken broth, vegetable broth, or water
  • 1 teaspoon coarse salt
  • 2 teaspoons coarsely chopped cilantro


  1. Heat the canola oil or ghee in a deep, heavy-bottomed pan. Add the potatoes and cook and stir for 1 to 2 minutes, browning on all sides.
  2. Stir in the green beans and cook for 4 to 5 minutes, or until the beans begin to brown and blister. Add the onion and cook for 1 to 2 minutes more. Add the garlic and stir well and cook for 30 seconds.
  3. Mix in the curry powder and stir to coat the vegetables. Cook for about 30 seconds, or until the curry just begins to release its aromas. Add the broth and salt, partly cover, and simmer for 20 minutes.
  4. Remove the lid and simmer for 15 minutes more, or until the liquid is reduced by half. Garnish with the cilantro and serve with roti.


Omit the string beans if you like just a potato dish.