Aloo-Puri: Comfort food!

"Spicy Indian Aloo Curry"

"Aloo-puri" (Potato curry with Deep fried wheat bread)

Recipe for Aloo subzi (Potato curry in Tomato sauce)

Simple, comforting and flavorful – that is all I can say about this vegetarian dish. I learnt this recipe from one of my Husband’s Aunt (Veena Aunty) during my visit to SanFrancisco recently. She is such an awesome cook. She made like 10 different varieties by herself for us and it was so simple but delightful – A Proper Punjabi meal. What a treat that was!!

Since I love Punjabi food so much and we only get good authentic Punjabi food only in an Indian restaurant, I always have had this curiosity to learn Punjabi vegetarian delicacies so that I can enjoy it every day at home. But I am glad I did not make restaurant stuff every day otherwise I would have gained sooo much weight by now and right now rather than sharing my recipes, I would have shared weight losing techniques. :)  Some of my favorites Punjabi curries are Paneer Butter masala, Khoya-Kaju(Cashew curry), Palak-paneer, Kofta and the list goes on and on and on.  I always had this belief that all the Punjabis in this world eats Paneer, Naan, and all other rich stuff we get in an Indian restaurant every day. But guess what I was wrong. They eat very simple meal like we all eat every day at our home. Comfy home-cooked meal is the best!! Isn’t it?

This curry is very simple, quick and regularly cooked in many North Indian kitchens. Traditional method involves Boiled potatoes cooked in spiced tomato gravy in a pan. But my modified recipe involves easy pressure cooking method. But it tastes the same J

So here you go.

Aloo subzi (Potato curry)

Yield: 4 servings

Time required: 30 minutes or less

Ingredients:
  • 2 Big  potatoes diced
  • 3 medium-sized tomatoes
  • 1/2″ ginger finely sliced
  • 2 green chilies (Smaller Thai ones – be careful if they smell really Hot use just one)
  • 1  1/2  tbsp oil
  • 1/2 tsp cumin seeds
  • A pinch of Hing
  • 1 tsp Methi seeds(Fenugreek seeds)
  • 2 dry red chillies
  • Few curry leaves (5-6)
  • 1/2-1 tsp red chilli pwd (adjust according to your taste)
  • 1 tbsp coriander/cumin pwd
  • ½ tbsp Amchoor (Mango powder) (If your tomatoes are too tangy then put less amchoor)
  • 1/4 tsp turmeric pwd
  • salt to taste
  • chopped coriander leaves for garnish
Method:

Puree tomatoes and chillies in Blender/Mixer. Heat oil in a pressure cooker and add the cumin seeds and let them pop.

"Potato Curry cooking Process"

Now add the methi seeds, red chillies, a pinch of hing and curry leaves and stir fry for few more seconds till the flavors are released in the oil. Now add tomato purée and rest of the spices and mix well. Let it cook for about 3 minutes. Add the potatoes, ginger slices and some freshly chopped coriander and mix well. Add one cup of water and pressure cook it for 7/10 minutes (2 whistles).

Once the Pressure cooker has cooled down, Remove the lid and with the help of potato masher, partially mash some potatoes in your curry so that way your gravy will thicken up.  Also if it is too runny you can let it simmer on low heat till you get the desired curry consistency. Check salt amount before serving. Turn off heat. Garnish with chopped coriander leaves. Serve hot with puris/chapatis/steamed white rice.

It is very easy to make and it requires very less time. I hope you guys will enjoy it. And hey do not forget to make Fada-Lapsi – A dessert which can be enjoyable along with your meal. It goes really well with the Aloo-puri.  The perfect comfort food. If you make this combination, you will surely thank me later. Enjoy!!

Stay tuned for Recipe of “Puris” (Deep fried Indian Wheat bread).

Love,

 

 

  

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