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
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
- Heat oil in the pan.
- In the hot oil, add cumin seeds,green chillies and ginger. Cook them for 1-2 minutes.
- Turn down the heat and add asofetida and saute for a 1-2 minutes.
- Add tomatoes along with turmeric, coriander powder, chilli powder and salt. Cook for 3-4 minutes on low heat.
- Add boiled potatoes and about 1/2 a cup of water. Mash few potatoes to thicken the gravy.
- On a low heat, cover and cook for another 3-4 minutes or till the oil separates.
- Keep stirring and add garam masala powder, amchoor powder and fresh coriander.
- 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.
- Mix well and serve hot.
There is really no better way than serving it with Puri (I’ll add the recipe for that as well!).