Warm, richly spiced, and built for a satisfying meal, aloo sabzi for puri | recipe of puri bhaji | poori potato masala | aloo curry for puri is a vegetarian north indian curry made with potato / aloo, salt, and water in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

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

  1. firstly, in a pressure cooker take 5 potato, 1 tsp salt and enough water.
  2. cover and pressure cook for 3 whistles or until the aloo is cooked well.
  3. cool completely, peel the skin and mash slightly. keep aside.
  4. 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.
  5. saute on low flame until the spices turn aromatic.
  6. further, add 1 onion and 1 tsp ginger garlic paste.
  7. saute well until onions turn golden brown.
  8. keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and ¾ tsp garam masala.
  9. saute in low flame until the spices turn aromatic.
  10. also, add 2 tomato and saute until the tomato turns soft and mushy.
  11. now add boiled potato, 1 tsp kasuri methi and 1 tsp salt.
  12. saute for a minute until the aloo is coated well with masala.
  13. further, add 1½ cup water and mix well adjusting the consistency.
  14. cover and simmer for 10 minutes, or until the oil separates.
  15. now add 2 tbsp coriander and ¼ tsp garam masala. mix well.
  16. 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.