Punjabi Aloo Puri recipe is a traditional dish featuring a mildly spiced, tangy potato curry served with soft and crispy puri. The aloo sabzi pairs perfectly with freshly fried puffed bread, making it ideal for breakfast or lunch.

Recipe Snapshot

  • Prep time: 25 minutes
  • Cook time: 50 minutes
  • Total time: 75 minutes
  • Yield: 4
  • Category: Breakfast, Main Course
  • Cuisine: North Indian, Punjabi

Ingredients

  • 2 tablespoons oil
  • 1 teaspoon carom seeds ((ajwain))
  • ⅓ cup chopped onions (or 50 grams or 1 medium-sized onion, chopped)
  • 2 teaspoons finely chopped ginger (or 1 inch ginger, finely chopped)
  • 1 teaspoon finely chopped garlic (or 3 to 4 small to medium garlic cloves, finely chopped (optional))
  • 1 or 2 green chillies (- chopped or sliced (optional))
  • 1 cup chopped tomatoes ((heaped) or 200 grams or 2 medium to large tomatoes)
  • 2 cups diced potatoes ((heaped) or 350 grams or 5 medium-sized potatoes, peeled and diced)
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chilli powder (or cayenne pepper)
  • ½ teaspoon garam masala
  • 1 pinch asafoetida ((hing))
  • ½ to 1 teaspoon dry mango powder ((amchur))
  • 2 cups water
  • 1 to 2 tablespoons coriander leaves (- for garnish)
  • 2.5 to 3 cups whole wheat flour
  • 1 teaspoon oil
  • water (- to knead the flour, add as required)
  • oil (- for deep frying, as required)

Method

Making aloo sabzi

  1. Heat oil in a 2 litre stovetop pressure cooker. Add the carom seeds and fry them for a couple of seconds. Now add the chopped onions and sauté them till soften on medium-low heat.
  2. Add the ginger, garlic and green chilies and saute for a few seconds till the raw aroma of the ginger and garlic goes away.
  3. Add the chopped tomatoes and saute till the tomatoes become soft and pulpy.
  4. Add the turmeric powder, asafoetida and red chili powder. Mix well.
  5. Now add the diced potatoes. Add salt and mix well.
  6. Add water and pressure cook the curry on medium heat for 3 to 4 whistles or till the potatoes are done.
  7. When the pressure drops naturally in the cooker, then only open the lid.
  8. Open the lid and simmer the curry by pressing a few cooked potatoes with the spoon on the sides of the cooker.
  9. This is to get a slightly thicker consistency of the gravy. The starch from the aloo make the gravy a little thick.
  10. Once done, sprinkle some garam masala powder and mango powder. Mix well and garnish with some coriander leaves.
  11. Serve aloo sabzi hot with poori.

Making poori

  1. Knead the wheat flour into a stiff dough with water and oil. Make small balls of the dough. Roll into rounds having 4 to 5 inches diameter.
  2. Heat oil for deep frying. Fry the pooris in medium hot oil till they get puffed and are golden brown.
  3. Remove them into paper napkins to remove excess oil. Fry puri in batches.
  4. Serve the hot puri with the aloo sabzi, along side with sliced onions and some lemon wedges.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.