easy aloo sabzi for puri | recipe of puri bhaji | poori potato masala | aloo curry for puri
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Yield: 4 Servings
- Category: curry
- Cuisine: north indian
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
Method
- firstly, in a pressure cooker take 5 potato, 1 tsp salt and enough water.
- cover and pressure cook for 3 whistles or until the aloo is cooked well.
- cool completely, peel the skin and mash slightly. keep aside.
- in a large kadai heat 2 tbsp oil. add 1 bay leaf, 1 inch cinnamon, 2 pods cardamom, 1 black cardamom, pinch hing, 1 tsp cumin and 2 chilli.
- saute on low flame until the spices turn aromatic.
- further, add 1 onion and 1 tsp ginger garlic paste.
- saute well until onions turn golden brown.
- keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and ¾ tsp garam masala.
- saute in low flame until the spices turn aromatic.
- also, add 2 tomato and saute until the tomato turns soft and mushy.
- now add boiled potato, 1 tsp kasuri methi and 1 tsp salt.
- saute for a minute until the aloo is coated well with masala.
- further, add 1½ cup water and mix well adjusting the consistency.
- cover and simmer for 10 minutes, or until the oil separates.
- now add 2 tbsp coriander and ¼ tsp garam masala. mix well.
- finally, enjoy aloo sabzi with poori.
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.