Potato Curry or Potato Bhaji for Poori. My family style is optionally made with a little coconut milk. It is delicious with hot fluffy Poori’s.
Potato Curry for Poori
The Recipe Intro↓ has , more information as well as Related Links. Don’t forget to check it out.
Potato Curry for Poori
Description
This is perhaps the most common and classic pairing for Hot fluffy Pooris. The potato curry can be dry or have a gravy, and it's often only mildly spiced, allowing the poori to be the star. There are many regional variations of aloo bhaji. Here is my family recipe.
Ingredients:
Instructions
Video
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Boil the potato in a ½ cup of the coconut milk diluted with the water. Add salt. (or cook them in water if you prefer)
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Careful that it doesn't boil over. Keep lid tilted.
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When the potato is cooked tender, set aside.
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In a small frying pan/wok, Heat oil, add the mustard & fenugreek seeds.
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When the mustard seeds pop, add the curry leaves, green chilli, and onions. Stir fry till onions are softened.
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Add the minced garlic. Saute with continuous stirring till garlic is fragrant and the onion starts to turn brown. Low-medium flame, scraping the sides of the wok occasionally.
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Add the turmeric powder and stir through.
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If potatoes were cooked in water - Add the flour and stir well to incorporate.
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Add then cooked potatoes, with the residual liquids to the wok.
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Stir well, scraping the ingredients on the bottom of the wok and just bring back to a simmer.
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Serve with the hot delicious Pooris!
Note
- Poori Recipe can be found on Intro ↑ Page. You can also check out my Bhatura Recipe (Leavened Fried Flatbreads).
- This curry can be made white or yellow, by adding a little turmeric powder to the sauteed ingredients. As seen in the picture. I make it both ways.
- Key Ingredients: Potato, Onions, Garlic, Spice, Curry Leaves, Oil, Salt.
Potato curry, Aloo Bhaji, Potato Bhaji, Poori Bhaji
