Potatoes curry (Puri wali aloo ki sabji)

Name: Potatoes curry (Puri wali aloo ki sabji)
Total time: 1800 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 5 potato / aloo; 1 tsp salt; 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; 1/2 tsp turmeric; 1 tsp chilli powder; 1 tsp coriander powder; 3/4 tsp garam masala; 2 tomato (finely chopped); 1 tsp kasuri methi; 1 tsp salt; 1 1/2 cup water; 2 tbsp coriander (finely chopped); 1/4 tsp garam masala

Jyoti Prakash Assudani @cook_24726422

#thc
#week14
#thcweek14
#potatoes
purpose-based curry recipe made with mashed boiled potatoes in a spicy tomato and onion curry base. unlike other typical indian curries, it requires minimal ingredients to prepare and requires only a few minutes to prepare it. it is an ideal spicy curry served alongside puffed poori, but can be served with any types of indian flatbreads or even with plain rice.aloo sabji yummy and tasty

Jyoti Prakash Assudani @cook_24726422

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Ingredients

30 minutes

4-5 servings

for pressure cooking:
5 potato / aloo
1 tspsalt
water for curry:
2 tbspoil
1bay leaf
1 inchcinnamon
2 podscardamom
1black cardamom
pinchhing
1 tspcumin
2chilli (slit)
1onion (finely chopped
1 tspginger garlic paste
1/2 tspturmeric
1 tspchilli powder
1 tspcoriander powder
3/4 tspgaram masala
2tomato (finely chopped)
1 tspkasuri methi
1 tspsalt
1 1/2 cupwater
2 tbspcoriander (finely chopped)
1/4 tspgaram masala

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Steps

30 minutes

1

Firstly, in a pressure cooker take 5 potato, 1 tsp salt and enough water.
cover and pressure cook for 3 whistles or until the aloo is cooked well.
cool completely, peel the skin and mash slightly. keep aside.
2

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.
3

Saute on low flame until the spices turn aromatic.
further, add 1 onion and 1 tsp ginger garlic paste.
saute well until onions turn golden brown.
keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and ¾ tsp garam masala.
4

Saute in low flame until the spices turn aromatic.
also, add 2 tomato and saute until the tomato turns soft and mushy.
now add boiled potato, 1 tsp kasuri methi and 1 tsp salt.
saute for a minute until the aloo is coated well with masala.
5

Further, add 1½ cup water and mix well adjusting the consistency.
cover and simmer for 10 minutes, or until the oil separates.
now add 2 tbsp coriander and ¼ tsp garam masala. mix well.
6

Finally, enjoy aloo sabzi with poori yummy