Please connect to Internet to continue
Preparation Time : 20
Cook Time : 30
Total Time : 50
Potatoes – 500 grams (6 to 7 medium size) (boiled) Tomato – 2 Green chilly – 2 Ginger – 1 inch piece Green coriander – 2 to 3 tbsp (finely chopped) Refined oil or ghee – 3 to 4 tbsp Cumin seeds – ½ tsp Asafoetida – 1 pinch Turmeric powder – ¼ tsp Coriander powder – 2 tsp Mango powder – ½ tsp Garam masala – 1 tsp Salt – more than 1 tsp or as per taste
FOR PURI Wheat Flour - 2 cups Salt to taste Oil - 1 tblsp for deep frying Water as needed
Wash tomato, green chilly and ginger thoroughly, chop in big chunks and grind. Peel potatoes and crush into big chunks. Heat some oil in a wok. When ghee is hot, add cumin and asafoetida into it. After sauteing cumin seeds, add turmeric powder and coriander powder. Now add tomato-green chilly-ginger paste, red chilly and saute the masala until oil starts separating from it.
After sautéing the masala, add potatoes and stir for 2 minutes. Add 1.5 cup of water, mango powder as well. When the sabzi simmers once, add garam masala and green coriander in the sabzi. Cover the sabzi and cook on low flame for 5 to 6 minutes.
Sabzi has turned thick in consistency and releases good aroma. Take out the sabzi in a bowl and garnish with some green coriander. Serve piping hot bhandarewale aloo sabzi with steaming hot poori or paranthas and relish eating.
Take wheat flour, salt in a bowl. Add in oil and rub it into the flour. Add water slowly and knead to a stiff dough.
Rest the dough for 10 to 15 mins. Divide the dough into equal portions. Take a ball, roll it in a oiled surface till thin. Drop poori in oil, press on top till puffy, flip over and cook. Serve with aalu ki sabji
Please Login to comment