Thursday, August 24, 2006

Aloo Curry of Poori Bhaji

Yeah! This is the Bhaji of Poori Bhaji. A simple yet filling and "keep craving for more despite the carbs" dish. Aloo or Potato is a universal ingredient, and can mix well with almost anything that is cookable. Alone, too aloo can be prepared into a number of dishes, from Aloo Bhate of the Bengalis and Biharis to Dosa masala Down South, to Hash Browns to Mashed Potatoes, to the ubiquitous Mac Fries without which Mac Donalds wouldn't have been what it has seen in its life cycle. I hate the Mac burgers but, man! noone else fry the fries like the Mac.
Yeah! Aloo is very versatile I know, and we even have a saying that The variety of Potato recipes can be as varied as a Women's Heart or the cloud's faces and shapes....ouch.. it hurts, don't hit me too hard... I am not saying it, it is just a saying...

To be saying the truth, The best Aloo dish I love is the aloo in Chicken Curry :-D, but next to it, I would settle for a big bowl the aloo curry served with Poori Bhaji. I cook this often too, to have with rice.. Yeah ! Yeah! I still don't know how to fry Pooris....tch tch!

The Recipe:

Ingredients:
4 largeish Aloos/Potatoes, peeled and halved
3 Tomatoes chopped
2 green Chilli sliced.
1 Tsp Rai or Mustard seed
1 tsp Jeera Gota (Cumin Seeds)
1/2 (half) tsp Methi (Fenugreek seed)
Half Tsp each of Chilli Powder, Dhania(coriander seed) Powder and Jeera Powder
Less than half tsp of Haldi or Turmeric Powder.
1 Tbs Ginger Garlic paste
One onion finely chopped

Preparation:


Boil the Potatoes till cooked or soft. Three whistles in a pressure cooker, or place in a bowl and Microwave it. Prick with Fork to see if potatoes are cooked. Anyway I never had problems of potatoes being overdone or underdone. A bachelor Cook won't care either. Mash them roughly with the hand or back of a spoon and leave aside.

Heat 2 tbs Oil in a Pan or Wok or Kadhai.

Add the Cumin Seeds, Fenugreek and mustard seeds. Immediately add green chilli and onions and fry till onions are limp. Add the Ginger garlic paste, and saute for one minute. Add all the masalas and add the tomatoes. Saute well for 2-3 minutes, and add the potatoes.
Mix well, and saute for at least 3 minutes, add 1 and a half cup of boiling water.
Add salt to taste, and let shimmer for 5 minutes before serving.

Serve with Pooris or Luchis ( Puffed Fried Indian bread)

PS: Do send in tips that Rookie Cooks and bachelors can use in easy Cooking to anthonysmirror[at]gmail[dot]com

7 Comments:

Blogger Prema Sundar said...

Hi Tony,
Nice one... We in south India make somewhat similar but simpler than this for poori.we call it poori kizhanghu.we stuff the same for masala dosa too.
will try urs sometime..

8/24/2006 09:36:00 AM  
Anonymous Priya said...

Have never tried aloo bhaji with fenugreek seeds and ginger/garlic paste. I make puri's quite often so this curry is a must try one. Shall try it and let u know .

8/24/2006 10:16:00 AM  
Anonymous Pamela said...

mmmmm *she mops up the drool*
:-)

8/24/2006 03:27:00 PM  
Anonymous jayshree said...

Thatz a nice write up on potatoe. Never tried the potatoe bajji with tomatoe.As Prema said poori kizhanghu is similar.Will try with these added ingredient next time....

8/24/2006 05:29:00 PM  
Blogger mallika said...

Can you believe this is my first blogging attempt? I searched for simple Indian recipes and found this one. Looks yummy and will certainly try it...

8/25/2006 01:20:00 AM  
Blogger Foodie's Hope said...

Love poori bhaji , a classic dish!!

8/28/2006 02:29:00 AM  
Blogger Aathira said...

Simple and quick... me gonna try this today.

10/07/2009 11:16:00 AM  

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