PURI WALE ALOO WITHOUT ONION GARLIC

 

Want  to make your weekend special? Try my Puri Wale Aloo without onion garlic with puri or kachori of course…

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

It is a quick and easy recipe that can be made exactly to your taste. This tari wale aloo without onion garlic is perfect to cook up on short notice too. Kids too enjoy this sabzi with puri.

 

Though inspired by the halwai style aloo sabzi (without onion and garlic), I have toned it down to suit my taste. The recipe is vegan, vegetarian and Jain too. Tastes awesome…     

 

PURI WALE ALOO WITHOUT ONION GARLIC     Serves 4 to 5

Ingredients

Boiled Potato – 3 large

Cumin seeds – ½ tsp  

Carom seeds/Ajwain – ¾ tsp

Cinnamon stick - 1

Chopped green chilies – to taste

Grated ginger – 1 tsp

Fresh tomato paste – 1 cup

Kasuri Methi/Dry Fenugreek leaves powder – ¼ tsp

Garam masala powder – ½ tsp

Vegetable oil – 2 to 3 tbsp

Black salt – to taste

Salt – to taste

Chopped coriander – 1 tbsp

Whole/Slit green chili – 2

 

 

SPICE MIX

Coriander powder – 1 ½   tsp

Cumin powder – 1 tsp

Amchoor/Dry Mango powder – ½ tsp

Chaat Masala powder – ½ tsp

Turmeric – ½ tsp

Red Chili powder – ½ tsp

 

 

Method:

1.    Peel and break up the boiled potatoes using a fork or a knife. The pieces should not be too small or too large. Keep aside.

2.    In a small bowl, add in the SPICE MIX and a little water. Mix to form a thick paste. Keep aside.

3.    Heat the oil in a pan. Temper it with the cumin seeds, carom seeds and cinnamon. Add in the chopped green chilies and cook briefly.

4.    Add in the SPICE MIX paste followed by the grated ginger.  Cook on low heat till the oil starts separating. Next, add in the tomato paste. Cook till the oil separates. Add in the chopped coriander stems.(Reserve the leaves)

5.    Add in the boiled potato. Season with salt and black salt, cook on medium heat stirring continuously. Pour in a cup of water or more if needed. Cook uncovered for 2 to 3 minutes or until the gravy thickens. Adjust the consistency by adding more water if required.

6.    Sprinkle the Kasuri Methi powdr and Garam Masala powder. Mix well. Turn off the heat.

7.    Add in the whole or slit green chilies and cover it for a minute.

8.    Sprinkle with chopped coriander leaves and serve with puri, kachori or paratha.

© Rinki’s Kitchen