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:

(TspTeaspoon; TbspTablespoon)

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 23 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 23 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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