LoadingAdd to favorites

Indian cuisine is not complete without mentioning poori aloo. In almost every state it is made with their traditional recipes. On every festival or any other ospecious day poori is made with aloo (potato).We punjabis made it with dahi (curd) and we do not add onion in this curry. We use a lot of tomatoes and dahi (yoghurt) in this recipe.
Potatoes 300gms
Chopped ginger 1/2″ piece
Tomatoes chopped 3
Yoghurt (dahi) 3/4 cup
Cumin seeds 1/4tsp
Onion seeds (kalonji) 1/4 tsp
Asafoetida a pinch
Green chillies chopped 2-3
Salt to taste
Red chilli powder 1/2 tsp
Turmeric powder 1/4tsp
Coriander powder 1 tsp
Garam masala 3/4 tsp
Coriander leaves chopped 1tbsp
Boil and peel the potatoes. Now break the potatoes, by holding each in the palm of your hand and closing the fist. Do not use knife as it makes a lot of difference to the curry and it’s taste. Keep these unevenly broken potatoes aside. Heat the oil in a pan add cumin, kalonji, asafoetida and chopped ginger. Sauté till slightly fried add tomatoes and stir till well cooked . Add all the spices and yoghurt and cook further till oil leaves the pan. Add potatoes and green chillies and sauté for 3-4 minutes. Add 2 cups of water and bring the mixture to a boil and then let it simmer for 15-20 minutes uncovered till the gravy is thick. Remove and serve hot ,garnished with chopped coriander leaves.
Note : We serve this potato curry with hot poories and kachories.

Add to Favourites