‘Easy’ is a relative word, and so I should start off by qualifying that this is the easiest of all the puri sabji recipes that I have come across. I will give you a spoiler – there is absolutely no chopping involved!
After having tried several Aloo Sabji recipes, it also happens to be my most favorite in terms of taste, so with a very high taste to effort ratio, it is also the ‘Best Puri Sabji Ever’ in my world.
The curry is made with boiled potatoes, tomato paste and a mixture of spices — has a nice aromatic flavor and goes really well with freshly fried Puris.
This quintessential North Indian breakfast is NOT for calorie counting folks! But if you’re like me, who really enjoys the flavors, textures, melody of spices without counting oil and ghee – you will like this classic combination! So let’s begin, shall we?
This is what you need for Aloo Ki Sabji
- 3 medium size Potatoes (boiled & mashed)
- ½ cup Tomatoes Paste ¼ cup Coriander (chopped)
- 1 tbsp Cooking Oil
- 1 tbsp Ginger Paste
- ¼ tsp Heeng (aka Asafetida)
- 1 tsp Red Chilli Powder (aka Deggi Mirch Powder)
- Salt (according to taste)
- ½ tsp Turmeric Powder
- 1 tsp Cumin Seeds + 1 tsp Coriander Seeds
- ½ tsp Garam Masala
- 1 tsp Coriander Powder
- 1 tsp Dry Mango Powder (aka Amchur Powder)
Steps:
- First thing is we need boiled potatoes and boiled tomatoes – you can use a pressure cooker or a steamer, You can also use the same thing for boiling tomatoes too! You can also use ready made tomato puree.
- Once the potatoes are boiled let them cool down. Then peel them off and mash them into medium size pieces.
- peel the tomatoes, and grind them without using any water. Keep this paste aside.
- Crush coriander seeds using mortar and pestle into a coarse powder – this gives the fresh aroma to the sabji. It’s optional but highly recommended.
- Mix all dry spices together – so we can use this spice mixture later.
- Heat a pan on a medium heat, add cooking oil. When oil is hot, reduce the flame to low and add cumin seeds, crushed coriander seeds. Then add ginger paste and stir for 30 seconds on low heat
- Now add remaining spice mixture and cook it for 30 seconds by mixing continuously to avoid burning.
- Now add the tomato puree that we made earlier, mix it well and let it cook for 3-4 minutes until the water evaporates. Stir well.
- Once tomatoes are cooked, add boiled potatoes and mix well to ensure all pieces are nicely coated with the masala.
- Once they are mixed nicely, add water (I used about 2 cups of water) and mix gently.
- Cover the pan and let it cook for 5 minutes on a medium flame.
- Finally sprinkle some garam masala, kasuri methi and fresh coriander to give it a nice fresh touch at the end. It’s ready! Switch off the gas 🙂
For making Puri, this is what you need:
- 2 cups whole wheat flour
- 1/2 tsp salt
- 1/2 tsp ajwain (optional but helps in digestion – especially for kids)
- 1 tsp fine sooji (makes the puris crispy)
- water to knead the dough
- vegetable oil for deep fry
Steps for making Puris
- knead the wheat flour into a stiff dough with water and oil. make small balls of the dough. roll into rounds having 4 to 5 inches diameter.
- heat oil for deep frying. fry the pooris in oil till they get puffed and are golden brown.
- remove the poori into paper napkins to remove excess oil.
- serve the hot pooris with the aloo sabzi, along side with sliced onions!
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Love, radhika