Poori goes very well with Potato curry or Chole masala (Chickpeas). In this post, I will be sharing a recipe of making potato curry which we serve in the breakfast along with the Poori, and this dish is a great delicacy in North India.
If you would like to see the recipe of Poori, please see the post “Poori Recipe”
Cooking time: 25-30 minutes
Serving: 3-4 people
1) 3-4 Tomatoes (Pureed)
2) Ginger (grated)
3) Green Chilies
4) One tea spoon of Coriander powder
5) Asafoetida (Hing) – 1/4 tea spoon
6) Cumin seeds (Jeera) – 1/2 a tea spoon
7) Coriander leaves
8) Three medium sized boiled potatoes
9) A pinch of garam masala (Optional)
10) A pinch of kasuri methi A.K.A. dried fenugreek leaves (Optional)
11) Salt – 1/2 a tea spoon
12) Turmeric powder – 1/2 a tea spoon
Take a cooking vessel with a heavy base (Kadai) and add some Oil into it. Once the Oil is heated up, add Asafoetida (Hing).
Health tip: I always prefer Mustard oil as it is very healthy, I do not use refined oil at all; however, you can use any type of oil to prepare the gravy.
After a minute, add cumin seeds (Jeera).
Add grated ginger.
Add green chilies.
Add salt and turmeric powder.
Mix them well, add 1/4 glass of water, and put the lid. Cook it for 2 minutes. Now add tomato puree and 1/2 a glass of water.
Mix all the ingredients and add coriander powder.
Keep on stirring the mixture and wait for it to boil. After it boils, put the lid and cook the mixture on slow burner for 5 minutes. Now add garam masala (Optional).
Also add kasuri methi (Optional).
Mix them well and cook the curry on slow burner for 5 more minutes. Now add the potatoes.
Mix them well.
Add a glass of water and wait for it to boil.
After it boils, cook the curry on slow burner for 15 minutes.
That’s all. The Potato curry is ready. Eat it with Poori and Lassi to enjoy this delicacy.
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