Puri wale aloo (tangy potato curry) recipe
Ingredients
| Ingredients |
|---|
| 4 medium potatoes, boiled and peeled |
| 3 medium tomatoes, finely chopped |
| 2 tbsp cooking oil |
| 1 tsp cumin seeds (jeera) |
| 1/8 tsp asafetida (hing) |
| 3 tsp coriander powder (dhania powder) |
| ½ tsp red chili powder |
| ¼ tsp turmeric powder (haldi) |
| 1 tsp ginger, finely grated |
| Salt, to taste |
| 2 cups water |
| ¼ tsp garam masala |
| 2 tbsp coriander leaves, finely chopped, for garnishing (dhania) |
Cooking Notes
It’s rich, substantial, deeply-satisfying, yet unhealthy enough that you can’t enjoy it daily – yes, it’s the typical Punjabi breakfast!
Aloo puri (i.e. potato curry with puffed, deep-fried bread) is a favourite, and for this recipe I’ve adapted the curry made by Manjula’s Kitchen (I love all her recipes, they’re fail-proof).
You can use her puri recipe to complete the meal, but this curry is just as enjoyable with rice, parathas or chapati.
Makes 4 servings.
Method
- Roughly crumble the potatoes by hand into bite-size chunks. The beauty of this curry is in irregular-shaped pieces, rather than neatly cubed by knife.
- Heat the oil in a saucepan over medium-high heat. Once it’s moderately hot, add the cumin seeds and asafetida. The seeds should split right away – so to test if the oil is ready, add just one seed at first.
- After 30 seconds of stirring, add the tomatoes. Cook the tomatoes until they are soft and mushy (2–3 mins).
- Add the spices, i.e. coriander powder, turmeric, chili powder and ginger. Stir fry until the tomatoes start leaving a trail of oil around the sides of the pan. This should take about 2 minutes.
- Add the potatoes and salt, and mix it up well. Add water. Once the curry comes to a boil, cover the pan and lower the heat to medium. Let it cook for about 10 minutes.
- Stir the curry, and while doing so, mash a couple of the potato chunks – this adds thickness to the curry. Adjust the water to your liking, as the curry will thicken further while cooling.
- Add garam masala and coriander leaves. Mix it well, turn off the heat and cover the pan for 5–10 mins. And your dish is ready!
