aloo sabzi for puri | recipe of puri bhaji | poori potato masala | aloo curry for puri

Ingredients

for pressure cooking:

• 5 potato / aloo
• 1 tsp salt
• water

for curry:

• 2 tbsp oil
• 1 bay leaf
• 1 inch cinnamon
• 2 pods cardamom
• 1 black cardamom
• pinch hing
• 1 tsp cumin
• 2 chilli, slit
• 1 onion, finely chopped
• 1 tsp ginger garlic paste
• ½ tsp turmeric
• 1 tsp chilli powder
• 1 tsp coriander powder
• ¾ tsp garam masala
• 2 tomato, finely chopped
• 1 tsp kasuri methi
• 1 tsp salt
• 1½ cup water
• 2 tbsp coriander, finely chopped
• ¼ tsp garam masala

Steps

1. Put 5 potato, 1 tsp salt and enough water into a pressure cooker.
2. Cover and pressure-cook for 3 whistles or until the potatoes are well cooked.
3. Cool completely, peel and mash slightly, then set aside.
4. Heat 2 tbsp oil in a large kadai. Add 1 bay leaf, 1 inch cinnamon, 2 pods cardamom, 1 black cardamom, a pinch of hing, 1 tsp cumin and 2 chilli.
5. Saute over low heat until aromatic.
6. Add 1 onion and 1 tsp ginger garlic paste.
7. Saute well until the onion is golden brown.
8. Keep the flame low and add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and ¾ tsp garam masala.
9. Saute over low heat until the spices smell aromatic.
10. Add 2 tomato and saute until soft and mushy.
11. Add the boiled potato, 1 tsp kasuri methi and 1 tsp salt.
12. Saute for a minute until the potato is well coated with masala.
13. Mix in 1½ cup water well, adjusting consistency.
14. Cover and simmer for 10 minutes or until the oil separates.
15. Mix in 2 tbsp coriander and ¼ tsp garam masala well.
16. Enjoy the aloo sabzi with poori.