Poori wali Aloo sabji- a popular tomato based tangy potato curry
Poori bhaji is a popular breakfast and lunch recipe specially in Uttar Pradesh . Fluffy hot pooris are served with this tangy spicy potato curry for breakfast. It is cooked with regular spices and tangy tomato puree. It is cooked with basic spices and the spice level and thickness can be adjusted as per your preference.
This potato curry taste best with poori or parathas, But can be serve with kachori, roti or any type of Indian bread or jeera rice. There are many recipes of making aloo bhaji , everyone have their own favourite version, even I have posted a few before.. some people like dry aloo bhaji with potatoes but this is my version of making poori wali aloo bhaji. In many cities of U. P it is sold on shops and stalls for morning breakfast.
You can serve this poori bhaji combo at breakfast or at lunch. it is also a good combo to serve at small party and gatherings , almost everyone will love the taste and flavour of this curry. you can also add some fresh boiled or frozen peas in the curry. You don’t need any accompaniment with this combo, a fried green chili or some pickle is enough with this . I have used mustard oil to make the tadka but you can use your favourite cooking oil or pure ghee to make the tadka.
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Poori wali Aloo sabji | poori aloo recipe
Ingredients
- 450 gm Potatoes / Aloo 4 big size
- 4 medium Tomatoes / Tamatar
- 3 Green Chillies / Hari Mirch
- 1 tsp Ginger / Adrak
- 2 tbsp Coriander Powder / Dhaniya Powder
- 3 tbsp Yogurt/Curd
- 1 tbsp Kashmiri Chili powder
- 1/2 tsp Turmeric Powder / Haldi Powder
- to taste Salt / Namak
- 1/4 tsp Black Salt / Kala Namak
- 1 tsp Red Chili Powder/ Laal Mirch
Powder
- 2 Cloves / Lavang
- 1 Black Cardamom / Badi Elaichi
- 6 Peppercorns / Sabut Kali Mirch
Tadka/ Tempering
- 2 Bay leaves/ Tejpatta
- 4 tbsp Mustard Oil / Sarso ka tel
- 3 Dried Red Chilies/ Boriya Mirch
- 1 tsp Cumin Seeds / Sabut Jeera
- 1/4 incg Cinnamon /daalchini
- 1 tsp Coriander Seeds / Sabut Dhaniya
- 1 tbsp Dried Fenugreek / Kasoori Methi
- 1/4 tsp Asafoetida / Hing powder
Instructions
- Boil the potatoes, peel and roughly mash them in big pieces.
- In the chopper crush tomatoes, green chili and ginger and keep aside.
- In a bowl take curd and add turmeric, kashmiri chili powder, red chili powder and coriander powder and mix well.
- In the mortar and pestle crush peppercorn, cloves and black cardamom seeds and keep aside.
- Heat oil in a pan and add cumin seeds, asafoetida, bay leaves and cinnamon.
- Now add the tomato ,ginger, chili paste in the pan then add salt in it and mix
- Cover the pan with a lid and cook on low heat till tomato become soft.it will take 3-4 minutes to cook.
- Now add 1 tbsp roasted kasoori methi and the curd mixture in the tomato puree.
- Keep stirring till it start boiling then cover and cook till oil start seperating from the mixture.
- You can also add some green peas in this curry.
- Now add the coarsely crushed peppercorn, cardamom and cloves in the pan and then add the mashed potatoes in it and stir to mix.
- Saute for 2 minutes after adding potatoes, it gives a nice flavour in potatoes
- Now add around 4.5 cups of hot water in the curry(you can adjust the quantity of water as per your preference, can add lille more or less)
- Cover with a lid and simmer for 4-5 minutes till you see oil on the surface of the curry.l it
- Now add 2-3 sliced fresh green chilies in the boiling curry and cook for a minute.
- Switch off the heat and add fresh coriander and cover the pan and let it rest for 5 minutes.
- Enjoy with roti, paratha or pooris