Unlike other typical Indian curries, this Poori Bhaji recipe requires minimal ingredients and only a few minutes to prepare it. It is an ideal spicy curry served alongside puffed Puri, but can be served with any types of Indian flatbreads or even with plain rice or Jeera rice. It is also known as Aloo Tamatar ki Sabji, which is known for its simplicity and flavour. The curry base, which is prepared with tomatoes and spices is a mixture of tanginess, spiciness and loaded with kasuri methi and garam masala flavour. Basically, this variation is served in North India especially in celebrations, marriage functions and even in Bhandara/ Langar as a Prasad. Hence it is also referred to as poori wale aloo ki sabzi recipe.
With this recipe of Aloo ki Sabzi, you can also checkout more Potato based currires in my Indian Curry Recipes Collection like Vrat Ke Jeera Aloo Recipe, Aloo Methi ki Sabzi, Aloo Baingan Curry Recipe and Aloo Katli Recipe.
Finally, I would like you to visit and checkout more related categories of recipes like Snacks Recipes Collection, Breakfast Recipes Collection and Indian Sweets Recipes Collection also.
Instructions for how to make Halwai Style Aloo Ki Sabzi at home:
- Firstly, take roughly chopped tomato chunks, green chilies and ginger to the grinder jar and blend to smooth puree and keep it aside.
- Next, heat a pan and add all whole dry spices- 1 bay leaf, 1 cinnamon stick, 1 black cardamom, 2 green cardamom, 4 cloves, 1 tsp cumin seeds and 1/4 tsp fenugreek seeds/ Methidana. Dry roast them for 1-2 minutes or until the spices turn aromatic on low flame.
- Then add 1 dried red chili and roast for few more seconds. Dry roasting of spices will infuse flavours in potatoes deeply. Then add 2 tbsp oil to it.
- Add tomato puree and 1.25 tsp or salt to taste.
- Mix them well until the aloo is coated well with masala.
Cook until all the water dried up from tomato puree and oil is separated. - Then add other spices like 2 tsp coriander powder, 1 tsp red chili powder, 1 tsp dried mango powder/ amchur, 1/4 tsp turmeric powder, 1/4 tsp ground black pepper and 1 tsp fennel powder/ crushed saunf to it.
- Mix them well and sauté for 2-3 minutes or until the spices turn aromatic on low flame.
- Roughly mash the boiled potatoes with your hand and add to curry. Make sure mash the potatoes in chunks.
- Mix them well until the aloo is coated well with masala.
- Then add 2 cups of water and mix well adjusting the consistency.
- Cover and cook on low flame for 10 minutes, or until the oil separates. Then add 2 tbsp finely chopped fresh coriander, 1 tsp crushed kasuri methi and ¼ tsp garam masala. Mix them well.
- Aloo Sabzi is ready to serve. Enjoy it hot with Poori.
1. Firstly, take 5 tomatoes, 2 green chilies and 1 inch ginger and chop them roughly.
2. Transfer roughly chopped tomato chunks, green chilies and ginger to the grinder jar and blend to smooth puree and keep it aside.
3. Next, heat a pan and add all whole dry spices- 1 bay leaf, 1 cinnamon stick, 1 black cardamom, 2 green cardamom, 4 cloves, 1 tsp cumin seeds and 1/4 tsp fenugreek seeds/ Methidana. Dry roast them for 1-2 minutes or until the spices turn aromatic on low flame.
4. Then add 1 dried red chili and roast for few more seconds. Dry roasting of spices will infuse flavours in potatoes deeply. Then add 2 tbsp oil to it.
5. Add tomato puree and 1.25 tsp or salt to taste.
6. Cook until all the water dried up from tomato puree and oil is separated.
7. Then add other spices like 2 tsp coriander powder, 1 tsp red chili powder, 1 tsp dried mango powder/ amchur, 1/4 tsp turmeric powder, 1/4 tsp ground black pepper and 1 tsp fennel powder/ crushed saunf to it.
8. Mix them well and sauté for 2-3 minutes or until the spices turn aromatic on low flame.
9. Roughly mash the boiled potatoes with your hand and add to curry. Make sure mash the potatoes in chunks.
10. Mix them well until the aloo is coated well with masala.
11. Then add 2 cups of water and mix well adjusting the consistency.
12. Cover and cook on low flame for 10 minutes, or until the oil separates. Then add 2 tbsp finely chopped fresh coriander, 1 tsp crushed kasuri methi and ¼ tsp garam masala. Mix them well.
13. Aloo Sabzi is ready to serve. Enjoy it hot with Poori.
Tips:
- Try to use ripe and juicy tomatoes which not only introduces tanginess but also a sweetness to the gravy base.
- Make sure to use a generous amount of oil for halwai style Aloo Sabji.
- It stays good for 2-3 days when refrigerated.
- Aloo sabzi for poori tastes great, when it is prepared spicy.
AuthorNidhi kakkarIngredients
Directions
1. Firstly, take 5 tomatoes, 2 green chilies and 1 inch ginger and chop them roughly.
2. Transfer roughly chopped tomato chunks, green chilies and ginger to the grinder jar and blend to smooth puree and keep it aside.
3. Next, heat a pan and add all whole dry spices- 1 bay leaf, 1 cinnamon stick, 1 black cardamom, 2 green cardamom, 4 cloves, 1 tsp cumin seeds and 1/4 tsp fenugreek seeds/ Methidana. Dry roast them for 1-2 minutes or until the spices turn aromatic on low flame.
4. Then add 1 dried red chili and roast for few more seconds. Dry roasting of spices will infuse flavours in potatoes deeply. Then add 2 tbsp oil to it.
5. Add tomato puree and 1.25 tsp or salt to taste.
6. Cook until all the water dried up from tomato puree and oil is separated.
7. Then add other spices like 2 tsp coriander powder, 1 tsp red chili powder, 1 tsp dried mango powder/ amchur, 1/4 tsp turmeric powder, 1/4 tsp ground black pepper and 1 tsp fennel powder/ crushed saunf to it.
8. Mix them well and sauté for 2-3 minutes or until the spices turn aromatic on low flame.
9. Roughly mash the boiled potatoes with your hand and add to curry. Make sure mash the potatoes in chunks.
10. Mix them well until the aloo is coated well with masala.
11. Then add 2 cups of water and mix well adjusting the consistency.
12. Cover and cook on low flame for 10 minutes, or until the oil separates. Then add 2 tbsp finely chopped fresh coriander, 1 tsp crushed kasuri methi and ¼ tsp garam masala. Mix them well.
13. Aloo Sabzi is ready to serve. Enjoy it hot with Poori.
2 Comments
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Nidhi kakkar
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