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Aloo Sabzi for Puri

🇮🇳 India · North India

Servings: 4 Prep: 10 minutes Cook: 20 minutes Total: 30 minutes

Ingredients

  • 5 potatoes
  • 2 tsp salt, divided
  • water, as needed
  • 2 tbsp oil
  • 1 bay leaf
  • 1 inch cinnamon stick
  • 2 pods cardamom
  • 1 black cardamom
  • pinch of hing (asafoetida)
  • 1 tsp cumin seeds
  • 2 green chillies, slit
  • 1 onion, finely chopped
  • 1 tsp ginger garlic paste
  • ½ tsp turmeric
  • 1 tsp chilli powder
  • 1 tsp coriander powder
  • 1 tsp garam masala, divided (¾ tsp + ¼ tsp)
  • 2 tomatoes, finely chopped
  • 1 tsp kasuri methi (dried fenugreek leaves)
  • 1½ cups water
  • 2 tbsp coriander leaves, finely chopped

Steps

  1. Pressure cook the potatoes with 1 tsp salt and enough water for 3 whistles, until fully cooked.
  2. Cool, peel, and slightly mash the potatoes; set aside.
  3. Heat oil in a large kadai. Add bay leaf, cinnamon, cardamom pods, black cardamom, hing, cumin seeds, and slit chillies. Sauté on low heat until aromatic.
  4. Add chopped onion and ginger garlic paste; sauté until onions turn golden brown.
  5. Lower the heat and add turmeric, chilli powder, coriander powder, and ¾ tsp garam masala. Sauté until fragrant.
  6. Add chopped tomatoes and cook until soft and mushy.
  7. Add the boiled, mashed potatoes, kasuri methi, and remaining 1 tsp salt. Mix well to coat the potatoes with the masala.
  8. Add 1½ cups water and mix to adjust consistency.
  9. Cover and simmer for 10 minutes, or until the oil separates.
  10. Stir in chopped coriander leaves and remaining ¼ tsp garam masala.
  11. Serve hot with puri.

Source: hebbarskitchen.com