Poori Wale Aloo Ki Sabji | Quick and Easy Aloo Curry | Puri Aloo Curry | Quick Aloo Curry | Poori Aloo Sabzi Recipe | Poori Wale aloo recipe | Aloo Curry | Aloo Ki Sabji | Potato Curry | Spice Eats Recipes
Ingredients for Quick Aloo Curry:
(Tsp-Teaspoon; Tbsp-Tablespoon)
– Medium sized boiled potatoes- 500 gms
– Green chillies, cut into two pieces- 2
– Asafoetida (Hing)- a pinch (1/8 tsp)
– Cumin seeds- 1 tsp
– Kashmiri Chilli powder- 1 tsp
– Turmeric powder- 1/2 tsp
– Kasuri Methi (Fenugreek Leaves), dry roasted & crushed- 1 tsp
– Chaat Masala- 1 tsp
– Garam Masala powder- 1/2 tsp
– Salt- 1 tsp or to taste
– Water- 300 ml
– Coriander leaves, chopped- 2 tbsp
– Oil- 3 tbsp
Preparation:
– Add medium sized potatoes in a pressure cooker and add enough water to cover them completely. Add 1/2 tsp salt and mix it. (This helps in peeling the skin of the potatoes after they are boiled)
– Boil the potatoes in the pressure cooker with 2 whistles (1st whistle on high heat & 2nd on low heat). Allow the pressure to release and then remove and wash in cold water and keep in a colander/strainer for the water to drain completely.
– Peel the boiled potatoes & roughly mash them.
– Dry roast the Kasuri Methi (Fenugreek Leaves) and allow it to cool. Now roughly crush with your hand and set aside.
– Cut the chillies into two pieces & finely chop the coriander leaves.
Process:
– Heat oil in a kadhai & add a pinch of asafoetida(hing).
– Add the cumin seeds & then the green chillies.
– Give a stir, lower heat and then add the Turmeric powder & Kashmiri Chilli powder. Stir it once & add in the roughly mashed potatoes.
– Mix it well & sauté for a minute.
– Add 300 ml water and stir in the mashed potatoes.
– Add the salt, Kasuri Methi and give a stir. Cook on medium heat for 1 min and then lower heat. Cook on low heat for 2-3 mins till the masala is cooked, gravy thickens and oil separates.
– Now add the Chaat Masala & Garam Masala powder.
– Mix & let it cook for another 2-3 mins till oil separates. Add 50 ml water and mix in case you want a thinner gravy.
– Garnish with chopped coriander leaves.
– Enjoy hot with Poori or Paratha.
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