This dish has 2 components : Aloo curry and Poori.
Aloo curry
Ingredients
2- big potatoes cut into cubes
1- onion medium and chopped
1- tomato big and chopped
1tsp- ginger paste
1tsp- garlic paste
2-3- green chillies
1tsp- red chilli powder
1/2tsp- turmeric powder
1tsp- garam masala powder
A pinch of Asafetida (hing)
Salt according to taste
2tbsp- oil for cooking
1/2cup- chopped coriander
Method
Purée tomato with green chillies in a blender. Keep it aside.
Heat oil in a pan over medium heat, add chopped onion, fry until light brown in colour. Add garlic, ginger paste sauté for 15 seconds add red chilli powder, turmeric powder, garam masala powder, asafetida and salt.
Mix well when oil separates add tomato and green chilli purée, stir when oil comes on the top add chopped Potatoes with one glass of water.
Cover and cook over medium heat ( it will take 10-15 minutes).
Serve with chopped coriander on top and with Poori.
Tip- if you are pre-cooking the potatoes in a pressure cooker, to avoid over-cooking, cook for only 2 whistles.
You can increase or decrease the consistence of the gravy as per your preference by adding more water or less.
To have a thicker consistency of the gravy press few cooked aloo with the spoon on the side of the pan.
Poori
Ingredients
11/2cup- wheat flour (Atta)
1tbsp- oil
Warm water for kneading the wheat flour
Oil for frying
Method
Mix flour with oil. Gradually pour water in it and mix.
When fully mixed, knead to make a soft dough, cover with the moist cloth and keep aside for 15minutes.
Heat oil in a wok (Kadhai) on a medium heat.
Knead the dough again and divide into equal portions, roll the dough with the rolling pin into round discs approx the size of your palm.
Deep fry the Poori until golden brown in colour, turning once to ensure it puffs up.
Take it out on the kitchen paper towel for its extra oil to absorb.
Serve hot with Aloo curry.