The Ultimate Guide to Preparing Aloo Sabzi and Poori: A Classic Indian Recipe

Welcome to the delightful world of Indian vegetarian cuisine! Today, we'll explore the simple yet flavorful recipe for Aloo Sabzi, a mouth-watering side dish, and the perfect dough for Poori, a fluffy and crispy Indian flatbread. This easy 30-minute recipe will take you through the preparation steps, ensuring you can enjoy a traditional and satisfying meal at home.

Preparation of Aloo Sabzi

If you're a fan of Indian cuisine, you know that Aloo Sabzi, or Potato Curry, is a staple dish that complements several Indian main courses, particularly Poori. Here's a straightforward and delicious recipe for Aloo Sabzi that you can easily whip up in your kitchen.

Ingredients for Aloo Sabzi

Oil for frying (as needed) 1 teaspoon ajwain (carom seeds) ? cup chopped onions (approximately 1 medium onion or 50 grams) 2 teaspoons finely chopped ginger (or 1-inch ginger) 1 teaspoon finely chopped garlic (or 2 to 3 small to medium garlic cloves) 1 to 2 chopped green chillies 1 heaped cup chopped tomatoes (approximately 2 medium to large tomatoes or 200 grams) 1 teaspoon turmeric powder 1 pinch asafoetida (hing) 1 teaspoon red chilli powder or ? teaspoon cayenne pepper 2 heaped cups diced potatoes (approximately 5 medium-sized potatoes or 350 grams) 2 cups of water Salt to taste Garam masala powder (to taste) Dry mango powder (amchur powder) 1 teaspoon Fresh coriander leaves for garnish

Steps to Prepare Aloo Sabzi

Heat oil in a pressure cooker until it starts to shimmer. Add 1 teaspoon ajwain carom seeds and fry them until they splutter. Add ? cup of chopped onions and sauté until they soften. Then add 2 teaspoons of finely chopped ginger, 1 teaspoon of finely chopped garlic, and 1 to 2 chopped green chillies. Sauté until the raw aroma of the ginger and garlic disappears. Add 1 heaped cup of chopped tomatoes and stir well. Sauté until the tomatoes become soft and pulpy. Add 1 teaspoon of turmeric powder, 1 pinch of asafoetida (hing), and 1 teaspoon of red chilli powder or ? teaspoon of cayenne pepper. Mix well. Next, add 2 heaped cups of diced potatoes and stir well. Cook until the potatoes are tender and well-cooked. Add 2 cups of water and salt as required. Mix well. Cover the pressure cooker and cook it for 3 to 4 whistles or until the potatoes are fully cooked. Once cooked, open the lid and simmer the aloo sabzi by pressing a few cooked potatoes with the spoon on the sides of the cooker. This helps to thicken the gravy slightly due to the potato starch. Sprinkle 1 teaspoon of garam masala powder and mix well. Add 1 teaspoon of dry mango powder (amchur powder) and mix again. Garnish with fresh coriander leaves.

Preparing the Perfect Poori

Poori is an essential accompaniment to Aloo Sabzi. Here's how you can make the perfect, soft, and crispy Poori dough.

Prepare a dough with wheat flour and a little less water than usual. Add a pinch of salt, some oil, and black pepper. The dough should be slightly hard when kneaded. Allow the dough to rest for 15 to 20 minutes before rolling out the pooris for frying. Roll out the dough into small, patty-like shapes, and fry them in hot oil until they bubble and are golden brown. Remove the Poori from the oil using a slotted spoon and place them on a paper towel to drain excess oil.

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Keywords: aloo sabzi, poori recipe, indian vegetarian cuisine