Aloo Sbji (Puri Bhaji)

Posted by : Pragya Bansal

Ingredients

Pressure Cooking:

• 5 Potato / Aloo
• 1 tsp Salt
• Water

For Curry:

• 2 tbsp Oil
• 1 Bay Leaf
• 1 inch Cinnamon
• 2 pods Cardamom
• 1 Black Cardamom
• Pinch Hing
• 1 tsp Cumin
• 2 Chilli (slit)
• 1 Onion (finely chopped)
• 1 tsp Ginger Garlic Paste
• ½ tsp Turmeric
• 1 tsp Chilli Powder
• 1 tsp Coriander Powder
• ¾ tsp Garam Masala
• 3 Tomato (finely chopped)
• 1 tsp Kasuri Methi
• 1 tsp Salt
• 1½ cup Water
• 2 tbsp Coriander (finely chopped)
• ¼ tsp Garam Masala

Method / Process

• Firstly, in a pressure cooker take 5 Potato, 1 tsp Salt and enough Water. Cover and Pressure cook for 3 whistles or until the Aloo is cooked well. Cool completely, peel the skin and mash slightly. Keep aside.
• In a large kadai heat 2 tbsp oil. Add 1 Bay Leaf, 1 inch Cinnamon, 2 pods Cardamom, 1 Black Cardamom, pinch Hing, 1 tsp Cumin and 2 Chilli. Saute on low flame until the spices turn aromatic.
• Further, add 1 Onion and 1 tsp Ginger Garlic paste. Saute well until Onions turn golden brown.
• Keeping the flame on low, add ½ tsp Turmeric, 1 tsp Chilli Powder, 1 tsp Coriander Powder and ¾ tsp Garam Masala.
• Saute in low flame until the spices turn aromatic. Also, add 2 Tomato and saute until the Tomato turns soft and mushy.
• Now add boiled Potato, 1 tsp Kasuri Methi and 1 tsp Salt. Saute for a minute until the Aloo is coated well with Masala.
• Further, add 1½ cup Water and mix well adjusting the consistency.
• Cover and simmer for 10 minutes, or until the Oil separates.
• Now add 2 tbsp Coriander and ¼ tsp Garam Masala. mix well.
• Finally, enjoy Aloo Sabzi with Poori.