Poori-bhaji is one of the most popular Indian breakfasts. Pair it with halwa and it’s a brunch complete with dessert. While I’m just writing the recipe for bhaji here, poori is an essential accompaniment to this dish (as the name suggests!). In fact all of Indian breads are essential to bring out the taste of any gravy or dish. Maybe someday I’ll do a post on the diversity of Indian breads; for now here is the bhaji.
Rasewaali Aaloo Bhaji/ Potato Gravy
Preparation Time: 10 mins | Cooking Time: 30 minutes | Serves 4
Potato, medium size 4
Tomato, skinned and pureed 4
Onion, finely chopped 2
Green Chillies, slit lengthwise 1
Garlic –garlic paste 2 tsp
Asafoetida a pinch
Cumin seeds 2 tsp
Coriander powder 2 tsp
Kashmiri Red chilli powder 2 tsp
Turmeric powder 1 tsp
Dry Mango (aamchoor) powder 1 tsp
Chopped fresh coriander leaves 2 tbsp
Salt to taste
Oil for frying ~1 tbsp
- Boil and skin potatoes. Keep aside to cool.
- Heat oil in a wok
- When the oil is hot, add asafoetida and cumin seeds
- Add green chillies and ginger-garlic paste. Sauté for a minute
- Add onions. Fry for 5 minutes until onions are brown
- Add pureed tomatoes. Cook for 10 minutes
- Add all other spices and cook for another 5 minutes
- Break the boiled potatoes by hand and add into the gravy
- Add 1 cup of water and cook open until the gravy thickens
- Garnish with chopped coriander leaves
To skin and puree tomatoes:
Make a cross cut on the tomato skin and boil them in water. The skin will now come off easily. Puree with a blender.
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