Aloo Masala(Spiced Potatoes North Indian style)

Aloo Masala is a Tomato based North Indian curry or sabzi as it is called in the local language.It is typically had with any Indian breads and plain rice.The breads which are mostly enjoyed with this curry are Poori,Bedmi Poori(Lentil stuffed bread) and Kachori.Other choices are Roti,Phulka and Parantha though these are less common preferences.

In the States of Uttar Pradesh (city Agra) and Delhi,this curry is especially made as a heavy breakfast item paired with Poori/Bedmi Poori,yogurt,chutney and Jalebi.This breakfast is too delicious for words and is loved by all.Do not think of the number of Poori you have with this curry.In all aspects this is superbly delicious!

Lets go to the recipe now:

Preparation Time : 45 minutes – 1 hour

Makes : 4-5 servings

INGREDIENTS

4 medium Potatoes – boiled,peeled and cooled to room temperature

4 medium Tomatoes – washed and diced

2 tbsp Oil

1/2 tsp Cumin seeds(jeera)

1/4 tsp Asafoetida(Heeng)

1/2 tsp Kashmiri Red Chili Powder

1 1/2 tsp salt

1/2 tsp Turmeric Powder(Haldi)

1 1/2 tsp Coriander Powder(Dhania)

1/2 tsp Dry Mango Powder(Amchur)

1 tsp Garam Masala

1 inch piece Ginger – finely grated

4 Green Chilies – 2 very finely minced

1 1/2 cups water

1 tbsp Coriander Leaves

METHOD

In a blender,add the chopped Tomatoes and the 2 whole Green Chilies and blend to a fine paste.

Heat Oil and add Asafoetida and Cumin seeds.Let the seeds splutter and add Turmeric and Coriander Powders,the 2 remaining minced Green Chilies and grated Ginger.Fry for 1 minute on low heat.

Now add the Tomato-Green Chili paste and fry till the moisture evaporates and oil floats on top.

Break the potatoes roughly with your hands(as is traditional to this recipe) and stir well to amalgamate.Cook covered for 2-3 minutes.

After 3 minutes of cooking

Add the water and stir well.Cook till it comes to a boil then cover again and cook for 5-6 minutes till thick.

Now add the salt and Amchur powder and mix.

Cook for a minute and add the Garam Masala and Coriander Leaves.

Take off heat and serve with Poori/Bedmi Poori/Kachori or any bread/rice of your choice!

Recipe link for Brdmi Poori – http://thefoodsamaritan.com/bedmi-pooriurad-dal-stuffed-poori/

Served with hot Bedmi Poori