Tonight for dinner I treated my husband to one of his favorites, Aloo Subzi and Pooris. The Potatoe curry is nice and tangy with a wonderful flavor. The pooris are wonderfully fried and go perfectly with the aloos.
- 4-5 medium size aloos (potatoes), peeled and diced
- 1 medium size onion, finely chopped
- 2-3 garlic, finely chopped (optional)
- 1 inch ginger, finely chopped
- 2-3 tomatoes, chopped
- 1 or 2 green chili, chopped or sliced (optional)
- 1 tsp turmeric powder/haldi
- 1 tsp red chili powder
- ½ tsp garam masala powder
- 1 tsp ajwain/carom seeds
- a pinch of asafoetida/hing
- 1 tsp dry mango powder/amchur
- 3 tbsp oil
- 2 to 3 cups water
- a few coriander leaves for garnishing
- 2.5 to 3 cups whole wheat flour/atta
- 1 tsp oil
- water to knead the flour
- oil for frying
InstructionsPreparing the aloo sabzi:
Preparing the Pooris
- heat oil. add the ajwain and fry them. now add the onion and fry them till they become soft.
- add the ginger, garlic and green chilies and fry till the raw smell of the ginger & garlic disappears.
- add the chopped tomatoes and fry till the tomatoes become soft and pulpy.
- add the turmeric powder, asafoetida and red chili powder. mix well.
- now add the diced potatoes. add salt and mix well.
- add water and pressure cook the aloo for 3-4 whistles till the aloo are cooked.
- open the lid and simmer the aloo sabzi by pressing a few cooked aloo with the spoon on the sides of the cooker.
- this is to get a slightly thicker consistency of the gravy. the starch from the aloo make the gravy a little thick.
- once done, sprinkle some garam masala powder and mango powder. mix well and garnish with some coriander leaves.
- serve aloo sabzi hot with pooris.
- knead the wheat flour into a stiff dough with water and oil. make small balls of the dough. roll into rounds having 4-5 inches diameter.
- heat oil for deep frying. fry the pooris in oil till they get puffed and are golden brown.
- serve the hot pooris with the aloo sabzi, along side with sliced onions and some lemon wedges.