Puri wale Aloo (Punjabi Potato Curry)

Hello, hello! Been a while, I have had time to write something; blame it on me being lazy or everything else, but hey, I have still been eating and cooking and am back with a new recipe.

Puri wale aloo, is in no way the right name of the dish but then I have always had it with the Puri (fried bread of a sought). More accurately if I try, we can say it’s a very rustic, very simple Punjabi potato curry. Well, let’s see how we make it.

Here is the recipe

Serves: 3-4

What you need? (Ingredients)

  • 5-6 medium sized Potatoes boiled, peeled and roughly chopped
  • 2-3 tomatoes, chopped (1/2 a can of chopped tomato should work as well)
  • 2-3 green chillies
  • 1 1/2 inch of ginger chopped.
  • 1 tsp of cumin seeds
  • 1/4 tsp of turmeric powder
  • 1/4 tsp of asafoetida
  • 11/2 tsp of coriander powder
  • 1 tsp of garam masala
  • 1 tsp of red chilli powder
  • 1-2 tbsp of chopped fresh coriander
  • 1 tsp of dried mango powder (amchoor powder)
  • Salt to taste (If you can get black salt or rock salt or the himalayan pink salt, nothing like that)
  • Oil to cook (Any you prefer – however avoid seed oils, as they have an overpowering flavour of their own)
  • 1/2 to 1 cup of water

Method

  1. Heat oil in the pan.
  2. In the hot oil, add cumin seeds,green chillies and ginger. Cook them for 1-2 minutes.
  3. Turn down the heat and add asofetida and saute for a 1-2 minutes.
  4. Add tomatoes along with turmeric, coriander powder, chilli powder and salt. Cook for 3-4 minutes on low heat.
  5. Add boiled potatoes and about 1/2 a cup of water. Mash few potatoes to thicken the gravy.
  6. On a low heat, cover and cook for another 3-4 minutes or till the oil separates.
  7. Keep stirring and add garam masala powder, amchoor powder and fresh coriander.
  8. Turn off the heat and cover, let the spices and coriander leaves steam for a few minutes of the hob so as to avoid over cooking.
  9. Mix well and serve hot.

Serving Suggestion

There is really no better way than serving it with Puri (I’ll add the recipe for that as well!).

 

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