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Aloo Sabzi for Puri

Time and servings

Nutrition

Per servings.

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Ingredients

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for pressure cooking:

  • 5 potato / aloo
  • 1 tsp salt
  • water

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for curry:

  • 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
  • ½ tsp turmeric
  • 1 tsp chilli powder
  • 1 tsp coriander powder
  • ¾ tsp garam masala
  • 2 tomato (finely chopped)
  • 1 tsp kasuri methi
  • 1 tsp salt
  • 1½ cup water
  • 2 tbsp coriander (finely chopped)
  • ¼ tsp garam masala

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Instructions

  1. firstly, in a pressure cooker take 5 potato, 1 tsp salt and enough water.
  2. cover and pressure cook for 3 whistles or until the aloo is cooked well.
  3. cool completely, peel the skin and mash slightly. keep aside.
  4. 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.
  5. saute on low flame until the spices turn aromatic.
  6. further, add 1 onion and 1 tsp ginger garlic paste.
  7. saute well until onions turn golden brown.
  8. keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and ¾ tsp garam masala.
  9. saute in low flame until the spices turn aromatic.
  10. also, add 2 tomato and saute until the tomato turns soft and mushy.
  11. now add boiled potato, 1 tsp kasuri methi and 1 tsp salt.
  12. saute for a minute until the aloo is coated well with masala.
  13. further, add 1½ cup water and mix well adjusting the consistency.
  14. cover and simmer for 10 minutes, or until the oil separates.
  15. now add 2 tbsp coriander and ¼ tsp garam masala. mix well.
  16. finally, enjoy aloo sabzi with poori.

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Step-by-step

1
firstly, in a pressure cooker take 5 potato, 1 tsp salt and enough water.
2
cover and pressure cook for 3 whistles or until the aloo is cooked well.
3
cool completely, peel the skin and mash slightly. keep aside.
4
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.
5
saute on low flame until the spices turn aromatic.
6
further, add 1 onion and 1 tsp ginger garlic paste.
7
saute well until onions turn golden brown.
8
keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and ¾ tsp garam masala.
9
saute in low flame until the spices turn aromatic.
10
also, add 2 tomato and saute until the tomato turns soft and mushy.
11
now add boiled potato, 1 tsp kasuri methi and 1 tsp salt.
12
saute for a minute until the aloo is coated well with masala.
13
further, add 1½ cup water and mix well adjusting the consistency.
14
cover and simmer for 10 minutes, or until the oil separates.
15
now add 2 tbsp coriander and ¼ tsp garam masala. mix well.
16
finally, enjoy aloo sabzi with poori.recipe of puri bhaji

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Video

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Notes

  • firstly, make sure to use a generous amount of oil for halwai style.
  • also, you can add matar along with boiled aloo for variation.
  • additionally, the sabzi tastes great when prepared spicy.
  • finally, aloo sabzi for puri stays good for 2 to 3 days when refrigerated.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/aloo-sabzi-for-puri-recipe-of-puri-bhaji/