Aloo Sabzi Puri

Name: Aloo Sabzi Puri
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp ghee / clarified butter; 1 tsp jeera / cumin; 2 pods cardamom / elachi; 1 bay leaf / tej patta; 1 inch cinnamon / dalchini; 3 cloves / lavang; 1/2 tsp fennel / saunf; pinch hing / asafoetida; 1/4 tsp turmeric / haldi; 1/2 tsp kashmiri red chilli powder / lal mirch powder; 1 tsp coriander powder; 1 tsp + 1 tsp kasuri methi / dry fenugreek leaves; 3 tomato, finely chopped; 1 tsp ginger paste; 4 potatoes / aloo, boiled & cubed; 1 tsp salt; 1 cup water; 2 tbsp coriander leaves, finely chopped; 1/2 lemon

Manjula Aggarwal @cook_25217077

#WPM

Manjula Aggarwal @cook_25217077

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Ingredients

30 mins

4 servings

1 tbspghee / clarified butter
1 tspjeera / cumin
2 podscardamom / elachi
1bay leaf / tej patta
1 inchcinnamon / dalchini
3 cloves/ lavang
1/2 tspfennel / saunf
pinchhing / asafoetida
1/4 tspturmeric / haldi
1/2 tspkashmiri red chilli powder / lal mirch powder
1 tspcoriander powder
1 tsp + 1 tsp kasuri methi / dry fenugreek leaves
3tomato, finely chopped
1 tspginger paste
4potatoes / aloo, boiled & cubed
1 tspsalt
1 cupwater
2 tbspcoriander leaves, finely chopped
1/2lemon

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Steps

30 mins

1

In a large kadai heat 1 tbsp ghee and saute 1 tsp jeera, 1 bay leaf, 2 pods cardamom, 1 inch cinnamon, 3 cloves, 1/2 tsp fennel and pinch hing.
2

Also keeping the flame on low add 1/4 tsp turmeric, 1/2 tsp chilli powder, 1 tsp coriander powder and 1 tsp kasuri methi.
3

Now add 1 tsp ginger paste and saute well.
4

Additionally, add 3 tomato and saute till the oil releases from tomato.
5

Add 4 boiled and cubed potato and 1 tsp salt.
6

Saute for a minute, making sure the spices are coated well.
7

Now add a cup water and adjust consistency.
8

Cover and boil for 5 more minutes or till potatoes absorb spices.
9

Mash few potatoes adjusting the texture of curry.
10

Add 2 tbsp coriander leaves, squeeze ½ lemon and 1 tsp crushed kasuri methi.
11

Serve aloo curry with poori along with plain curd or raita.