POTATO - 5

firstly, in a pressure cooker take 5 potato, 1 tsp salt and enough water

1

WHISTLES - 3

cover and pressure cook for 3 whistles or until the aloo is cooked well

2

MASH SLIGHTLY

cool completely, peel the skin and mash slightly. keep aside

3

OIL - 2 TBSP

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

4

TURNS AROMATIC

saute on low flame until the spices turn aromatic

5

ONION -1 CHOPPED

further, add 1 onion and 1 tsp ginger garlic paste

6

GOLDEN BROWN

saute well until onions turn golden brown

7

CHILLI POWDER - 1 TSP

keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and ¾ tsp garam masala

8

SAUTE - LOW FLAME

saute in low flame until the spices turn aromatic

9

TOMATO -2 CHOPPED

also, add 2 tomato and saute until the tomato turns soft and mushy

10

BOILED POTATO

now add boiled potato, 1 tsp kasuri methi and 1 tsp salt.

11

WELL COMBINED

saute for a minute until the aloo is coated well with masala

12

WATER - 1 . 5 CUP

further, add 1½ cup water and mix well adjusting the consistency

13

SIMMER - 10 MINUTES

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

14

CORIANDER - 2 TBSP

now add 2 tbsp coriander and ¼ tsp garam masala. mix well

15

READY TO EAT

finally, enjoy aloo sabzi with poori

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