Who doesn’t like Poori and sabji! I love them but of course everything amazing is sinful too. But don’t we live life just once? Aloo Rasedaar or Dubki wale Aloo is a UP Style Potato curry (UP stands for Uttar Pradesh which is in the North of India with a rich culinary history) made without onion or garlic.
Pooris can be enjoyed with a bunch of side dish like Chole or even something sweet like Aamras (Mango Pulp made with Alphonso Mangoes) or Sooji ka Halwa (Semolina pudding). This dish can be btw enjoyed with paratha or rotis as well. But once in a while I enjoy it with my poori too. And the best part is that it gets cooked in just 30 mins!
What do you enjoy your Poori with? Let me know!
Happy Cooking! 🙂
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- 4 medium Potatoes
- 1 large Tomato, finely chopped
- 1 inch Ginger (finely grated)
- 1/4 tsp Fenugreek Seeds (Methi)
- 1/4 tsp Turmeric Powder
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Cumin Powder
- 1/2 tsp Fennel Powder (You can roast fennel seeds and ground it using a pestle-mortar)
- 1/2 tsp Coriander powder
- 1 tsp Dry Mango Powder / Amchur Powder
- 1/2 tsp Garam Masala
- 1 cup Warer or as much required
- 1 tbsp Oil
- Pinch of Asafeotida / Hing
- Salt as required
Ingredients
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Instructions
- Boil the potatoes, till they are very well cooked. Peel them.
- Heat oil in a pan on a low flame and all the spices - coriander powder, cumin powder, fennel powder, asafoetida, methi seeds, red chilli powder, turmeric powder on medium heat.
- Add finely grated ginger, saute it on medium flame. Add the chopped tomato and stir everything well. Cook it till the tomato softens. If everything is cooked well, you will start seeing oil releasing from the sides.
- Now add the boiled and peeled potatoes but also crumble them slightly too bring the thickness in the curry.
- You can add a cup of water and bring everything to a boil and let it simmer for 5 mins. Add salt and dry mango powder for that extra zing to the dish.
- Finally add chopped coriander leaves and garam masala powder to this and we are ready!
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