halwai style poori wala aloo ki sabji | recipe of puri bhaji curry | poori potato masala curry

whole wheat flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is higher in protein and fiber.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes provide more nutrients and fiber.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds flavor while being healthier.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños offer similar heat with less cost.

In a pressure cooker, take 5 potatoes, 1 tsp salt, and enough water.

Cover and pressure cook for 3 whistles or until the potatoes are 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 slit green chilies.

Saute on low flame until the spices turn aromatic.

Add 1 finely chopped 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 chili powder, 1 tsp coriander powder, and ¾ tsp garam masala; saute until the spices turn aromatic.

Add 2 finely chopped tomatoes and saute until the tomatoes turn soft and mushy.

Now add the boiled potatoes, 1 tsp kasuri methi, and 1 tsp salt; saute for a minute until the potatoes are coated well with the masala.

Further, add 1½ cup water and mix well, adjusting the consistency.

Cover and simmer for 10 minutes, or until the oil separates.

Finally, add 2 tbsp coriander and ¼ tsp garam masala; mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens