Potato Curry for Poori - How to make Aalu Curry without Onion | Aloo Tamatar ka Jhol
Cuisine: Indian
Prep time:
Cook time:
Total time:
Ingredients
Potatoes - 4, boiled
Tomatoes - 2, finely chopped
Ginger - 2 tsp, finely chopped
Cumin seeds - 1 tsp
Asafoetida - ¼ tsp
Turmeric powder - ½ tsp
Red chilli powder - ½ tsp
Coriander powder - 1 tsp
Amchur/ Dry mango Powder - ½ tsp (optional)
Water - 2 ½ to 3 cups (for gravy)
Coriander Leaves - 1 tbsp, finely chopped
Garam Masala - ½ tsp
Cooking oil - 2 tbsp
Salt to taste
Instructions
Roughly mash boiled potatoes and keep aside.
Finely chop ginger and tomatoes.
In a kadhai, heat oil. Add Cumin seeds to splutter.
Add finely chopped ginger and sauté for a minute on medium flame.
Add finely chopped tomatoes to the kadhai. Mix well. Cook on medium flame till tomatoes become soft and start leaving oil.
Add spices.
Add a pinch of asafetida, turmeric powder, red chilli powder and coriander powder. Mix well. You can also add dry mango powder along with spices. (optional)
Pour water. Amount of water used depends on the thickness of gravy you desire. I used 3 cups of water.
Cook on high flame for 5 minutes.
Add boiled and mashed potatoes to kadhai. Stir.
Add salt to taste. Mix well.
Bring it to boil and cover kadhai with lid. Lower the flame. Cook till oil starts coming to the surface of potato curry.
Meanwhile, on gas stove burn coal till it turns red hot. (optional)
Using a tong, transfer the red hot coal in a deep wide spoon as shown, pour 1 tsp of desi ghee. You will be able to see smoke. Place the spoon with coal over the surface of curry.
Carefully hold the spoon over the surface of potato curry and cover kadhai with a lid.
Cover kadhai with plate for making aloo sabji.
Hold the coal for 2 to 3 minutes and remove the lid.
Sprinkle garam masala.
Garnish with freshly chopped coriander leaves.
Serve hot with poori.
Recipe by Indian Cuisine at https://www.indicuisine.com/aloo-tamatar-ka-jhol-potato-curry-recipe-for-poori/