Poori wali Aloo sabji | poori aloo recipe

5 from 3 votes

Poori wali Aloo sabji- a popular tomato based tangy potato curry

Prep Time10

Cook Time15

Course: Breakfast, Lunch box Recipe, lunch recipe, Main Course

Cuisine: North Indian Cuisine, Uttar Pradesh Cuisine

Keyword: aloo bhaji, aloo sabji, no onion garlic aloo sabzi, no onion garlic recipe, poori aloo, potato curry

Servings: person

Calories: 211kcal

Author: Anjana Chaturvedi

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