aloo sabzi for puri | recipe of puri bhaji | poori potato masala | aloo curry for puri



aloo sabzi for puri | recipe of puri bhaji | poori potato masala | aloo curry for puri with detailed photo and video recipe. a purpose-based curry recipe made with mashed boiled potatoes in a spicy tomato and onion curry base. unlike other typical indian curries, it requires minimal ingredients to prepare and requires only a few minutes to prepare it. it is an ideal spicy curry served alongside puffed poori, but can be served with any types of indian flatbreads or even with plain rice.
aloo sabzi for purialoo sabzi for puri | recipe of puri bhaji | poori potato masala | aloo curry for puri with step by step photo and video recipe. potato vegetables are one versatile ingredient and can be used to make different types of recipes. even within the curry section, you can make myriad types by having potato as a hero or side ingredients. but this recipe post describes one of the popular north indian purpose-based gravy curry known as poori potato masala curry served alongside puffed pooris.

i have always been a huge fan of potato-based recipes. be it a snack, soup, street food or curry, potato-based are always my personal favourite. with respect to the curries, there are various types of it and purpose-based ones. poori potato masala is one such where the gravy flavour and the mashed potatoes are prepared in such a way that it goes well with deep-fried poori’s. the curry base is a mixture of tanginess, spiciness and loaded with kasuri methi and garam masala flavour. basically, this variation is generally served in north india especially in celebrations and marriage functions. hence it is also referred to as poori wala aloo ki sabzi recipe.

recipe of puri bhaji

furthermore, some more additional tips, suggestions and variations to the aloo curry for puri. firstly, i would heavily recommend pressure cook the potatoes/vegetables separately and do not attempt to cook it with the gravy. also once the potatoes are cooked, i would recommend mashing it with your hands roughly with some lumps not mashed. secondly, try to use ripe and juicy tomatoes which not only introduces tanginess but also a sweetness to the gravy base. i would personally recommend using ripe roma tomatoes for the best results. lastly, the curry is typically made with generous amount oil and hence do not try to compromise with it. you may also use ghee or butter as a replacement for the oil.

finally, i would request you to check my other curry recipes collection with this post of aloo sabzi for puri. it includes my other related recipe collections like, aloo bhindi, aloo chole, aloo tamatar ki sabji, aloo shimla mirch ki sabji, potato curry for masala dosa, dum aloo, jeera aloo, kashmiri dum aloo, aloo methi, aloo gobi masala. further to these i would also like to mention my other related recipe categories like,

aloo sabzi for puri video recipe:

recipe card for aloo sabzi for puri recipe:

aloo sabzi for puri

aloo sabzi for puri | recipe of puri bhaji | poori potato masala | aloo curry for puri

HEBBARS KITCHEN
easy aloo sabzi for puri | recipe of puri bhaji | poori potato masala | aloo curry for puri
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course curry
Cuisine north indian
Servings 4 Servings
Calories 108 kcal

Ingredients 

for 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
  • 2 tomato (finely chopped)
  • 1 tsp kasuri methi
  • 1 tsp salt
  • cup water
  • 2 tbsp coriander (finely chopped)
  • ¼ tsp garam masala

Instructions
 

  • 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.

Nutrition

Calories: 108kcalCarbohydrates: 9gProtein: 2gFat: 8gSaturated Fat: 1gTrans Fat: 1gSodium: 1185mgPotassium: 347mgFiber: 3gSugar: 4gVitamin A: 942IUVitamin C: 49mgCalcium: 48mgIron: 2mg

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how to make of puri bhaji with step by step photo:

  1. firstly, in a pressure cooker take 5 potato, 1 tsp salt and enough water.
  2. cover and pressure cook for 3 whistles or until the aloo is cooked well.
  3. cool completely, peel the skin and mash slightly. keep aside.
  4. 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.
  5. saute on low flame until the spices turn aromatic.
  6. further, add 1 onion and 1 tsp ginger garlic paste.
  7. saute well until onions turn golden brown.
  8. keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and ¾ tsp garam masala.
  9. saute in low flame until the spices turn aromatic.
  10. also, add 2 tomato and saute until the tomato turns soft and mushy.
  11. now add boiled potato, 1 tsp kasuri methi and 1 tsp salt.
  12. saute for a minute until the aloo is coated well with masala.
  13. further, add 1½ cup water and mix well adjusting the consistency.
  14. cover and simmer for 10 minutes, or until the oil separates.
  15. now add 2 tbsp coriander and ¼ tsp garam masala. mix well.
  16. finally, enjoy aloo sabzi with poori.
    recipe of puri bhaji

notes:

  • firstly, make sure to use a generous amount of oil for halwai style.
  • also, you can add matar along with boiled aloo for variation.
  • additionally, the sabzi tastes great when prepared spicy.
  • finally, aloo sabzi for puri stays good for 2 to 3 days when refrigerated.