Potato Mint Tomato Curry with Puri & Boondi Raita

Name: Potato Mint Tomato Curry with Puri & Boondi Raita
Total time: 2400 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: (Ingredients for Potato Mint Tomato Curry):-; 1 cup potato, boiled; 7-8 fresh mint leaves, Chopped; 2 tomato paste; 2 tsp ginger+ garlic paste; 1 onion chopped; 1/4 tsp fennel seeds; 1 pinch asafoetida (hing); 1/2 tsp cumin powder; 1/4 tsp aamchur powder; 1/2 tsp kashmiri red chili powder; 1/2 tsp coriender powder; to taste Salt; 1 tbsp oil; 1 cup water; (Ingredients for Puri):; 1 cup wheat flour; 1/4 tsp carom seeds (Ajwain); to taste Salt; 1 tsp oil; Water for dough; Oil for deep frying; (Ingredients for Raita); 1 cup curd; 2 tbsp boondi; 1-2 pinch mint powder; 1-2 pinch chaat masala; to taste Salt

DrSwati Verma @drbakebyswati

Mohali

#week2of5
#Post27

DrSwati Verma @drbakebyswati

Saved

Ingredients

40 minutes

3-4 servings

(Ingredients for Potato Mint Tomato Curry):-
1 cuppotato, boiled
7-8fresh mint leaves, Chopped
2tomato paste
2 tspginger+ garlic paste
1onion chopped
1/4 tspfennel seeds
1 pinchasafoetida (hing)
1/2 tspcumin powder
1/4 tspaamchur powder
1/2 tspkashmiri red chili powder
1/2 tspcoriender powder
to tasteSalt
1 tbspoil
1 cupwater
(Ingredients for Puri):
1 cupwheat flour
1/4 tspcarom seeds (Ajwain)
to tasteSalt
1 tspoil
Water for dough
Oil for deep frying
(Ingredients for Raita)
1 cupcurd
2 tbspboondi
1-2 pinchmint powder
1-2 pinchchaat masala
to tasteSalt

Saved

Steps

40 minutes

1

(For Aloo Sabzi):-- Heat oil in a pan or kadai. Add, fennel seeds, asafoetida, saute for a second add onion, garlic, ginger paste saute for few minutes on a medium flame. Add tomato paste mix well and cook 3-4 minutes.
2

Add chilli powder, turmeric powder, Coriander powder, dry mango powder and 1/2 cup water,mix well.cover and cook for 2 minutes.
3

Now add boiled potato cubes, salt, mint leaves and 1/2 cup water mix well and cook on medium flame for 5 minutes, Garnish with fresh mint leaves. Ready
4

(For puris):- Take a bowl add wheat flour, salt, oil, carom seeds, combine well add water and knead stiff dough.
5

Cover and keep aside for 10-15 minutes.
6

Divide the dough into equal portions make balls and roll out into round puri shape.
7

Heat oil in a deep kadhai or pan fry puris till they turn golden brown in colour from both sides.
8

Drain the puri on kitchen towel.
9

Serve the hot puris with aloo sabzi with Raita..
10

(Boondi Raita):- Take a bowl whisk curd add salt, boondi, mix well sprinkle little chaat masala and mint powder. Ready.

Saved

Cooksnaps

Saved

DrSwati Verma @drbakebyswati

on May 31, 2020 08:47

Mohali

_doc_cutefoodie (instagram)Hi... M a dentist by profession....Cooking has always been my passion..FOR me cooking is an Extension of love. *Kitchen is my comfort zone*I am naturally creative with everything.I like being creative when I cook, I was not trained professionally as cook but I enjoy making good and healthy foods for my family.