Potato Curry for Puri is a popular version of potato curry, which goes well with puri or kachori although it can be eaten at any time.
|Preparation Time:||40 minutes|
|Boiled potatoes (aloo)||6 medium|
|Freshly blended tomatoes||1 cup|
|Fresh coriander leaves||To garnish|
|Jeera (cumin seeds)||1 tsp|
|Haldi (turmeric powder)||1/2 tsp|
|Red chilli powder (lal mirch)||1/4 tsp|
|Dhaniya (coriander) powder||2 tsp|
|Garam masala||1/2 tsp|
|Salt||1 1/4 tsp|
|Fenugreek (methi) powder||1/2 tsp|
- Peel and cut potatoes in 3/4 inch cubes.
- Heat oil in a large wok. Add jeera seeds and wait for them to puff up and become dark brown.
- Add haldi powder, chilli powder, dhaniya powder, methi powder and fry for a few seconds.
- Quickly add blended tomatoes and cook till the oil starts separating.
- Now add potatoes, salt, green chillies and water. Mix it thoroughly and wait till it boils.
- Reduce the heat and cook for 5 more minutes.
- Turn off the heat. Add coriander leaves and garam masala and mix well. Potato Curry for Puri is ready.
- Serve hot with puri.
- Green chillies and fenugreek are optional but they give a very nice flavor to the curry.
- Another variation of potato curry is Peas and Potatoes Curry (Aloo Matar).
Goes well with Raita and Pudi.