Saturday, 13 July 2013

Poori Wale Alu



500 Grams Potatoes

1 large Onion - Minced.
2 Tomatoes - Chopped Fine.
1 Teaspoon Ginger Paste.
1.5 Teaspoons Garlic Paste.
Curry Putta.
1 Teaspoon Mustard Seeds ( Black ones ).
1/2 Teaspoon Freshly Roasted Fennel Powder.
1/2 Teaspoon Freshly Roasted Black pepper - Powdered.
Haldi
Salt.
Chili Powder ( Fresh green - your choice ).
Hing.

Heat ghee/oil , when hot add the mustard seeds . When they stop spluttering ( 20 seconds ? ) add hing onions and curry leaves. When onions just about begin to change color add haldi ,fennel & pepper powder , cook 1 minute and add ginger , garlic , salt , chilies and tomatoes . Cook over low heat till oil separates. Now add the boiled potatoes , bhuno in the masala for 5-7 minutes and gradually add the desired amount of hot water to make a gravy of your choice .

A pinch of Kasoori Methi tastes great here - in which case add when you add the potatoes to the masala .Some kitchens like to add amchoor / lemon juice for that tangy taste , which please do at the end .OR half a teaspoon of mango pickle masala tastes great too .Add fresh dhania leaves ...Tweak and bring on some nice hot poories or muchri rotis like I did !
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1 comment:

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