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# Aloo Sabzi for Puri
| | |
| -------------- | ---------- |
| **Prep time** | 10 min |
| **Cook time** | 20 min |
| **Total time** | 30 min |
| **Serves** | 4 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 108 kcal |
| Carbohydrates | 9 g |
| Protein | 2 g |
| Fat | 8 g |
| Saturated fat | 1 g |
| Sodium | 1185 mg |
| Potassium | 347 mg |
| Fiber | 3 g |
| Sugar | 4 g |
| Vitamin A | 942 IU |
| Vitamin C | 49 mg |
| Calcium | 48 mg |
| Iron | 2 mg |
## Ingredients
### for pressure cooking:
* 5 potato / aloo
* 1 tsp salt
* water
### 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
## 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.
## Step-by-step
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.
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.
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.
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.
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.
finally, enjoy **aloo sabzi** with poori.
## Video
## 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/](https://hebbarskitchen.com/aloo-sabzi-for-puri-recipe-of-puri-bhaji/)
