Potato Curry for Poori | Poori Masala Curry Recipe | Puri Curry Recipe | Aloo ki Sabzi for Puri
Potato Curry Dry For Rice & Dosa :
Potato Curry Recipe for Poori is a traditional North Indian breakfast recipe, usually referred as Aloo ki Sabzi. This spicy, aromatic and tangy potato masala tastes well with puri or Chapathi or any type of Roti. It is a very simple dish made by mashing the boiled potatoes and green chillies and doesn't take much time to prepare this. Aloo curry recipe explains step by step procedure on how to make poori Masala.
Ingredients For Puri Curry Recipe:
Potatoes: 2 large potatoes
Oil: 2 tbsp
Green Chillies: 5-6 slitted
Onions: 1 bowl, chopped vertically
Mustard seeds: 1 Tsp
Bengal gram: 2 Tsp
Ginger: 1 tsp, finely chopped
Curry Leaves: few
Salt: to taste
Turmeric powder: 1/4 tsp
Process For Potato Curry Recipe:
1. Firstly, cook the potatoes, peel and chop. Mash the boiled potatoes and keep it aside. Heat oil in a wok or Kadai add mustard seeds, let it splutter and add Bengal gram to it.
2.Fry until Bengal gram becomes golden brown. Add chopped onions, ginger, green chillies and curry leaves to the Kadai. Sauté well. Fry until onions turn transparent. Add a little salt. Add turmeric powder and mix well.
3.Cook for 2 to 3 minutes on medium flame. Keep stirring it.
4. Add mashed potatoes to it and sauté well. spread the potato evenly throughout the dish. Add a glass of water and mix well.
5. Check the consistency and add water accordingly. Also, check salt and adjust as needed.
6. Close the lid and cook for 5 minutes on medium flame only.
7. Give a quick toss and turn off the flame. Serve immediately.
Cooking Tips For Potato Curry Recipe:
1. Once the curry is cooked, serve immediately or it will thicken and may lose its consistency.
2. You can also add red chilli powder for a spicier version.
Please do share your feedback about the recipe in the comments below. All the best and happy cooking!
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Easy Indian Potato Curry Recipe - Vegan - Aloo Masala
Easy Indian Potato Curry Recipe - vegan
#howtocook #vegan #vegetarianrecipes
Another curry from the how to cook great food stable of video recipes. We are crazy about curries, masala, rice, spices & all things tasty from around the world. It could be from India, Thailand, Pakistan, Jamaica, Bengal, Sri Lanka we don't mind as long as it is tasty. Indian recipes, Pakistani food, Bengali curry, Jamaican curried, Sri Lankan hot pot we just love them them all. Chicken curry, lamb curry, beef curry, pork curry, veggie curry, fish curry, prawn curry, shrimp curry, vegan
#howtocook #vegan #vegetarianrecipes curry, mild curry, extra hot curry, i think you get the picture, we love curry. Aloo: potato. Aloo papri chat: crisp poori stuffed with chickpeas and potatoes and served with a sour sauce with spicy yoghurt. Bhajia (or Bhaji): deep-fried snacks of vegetables in a spicy batter; usually onions and potatoes served with spicy flavored chutney. Bharta: a dish cooked and puréed. Bhatura: round, lightly leavened and deep fried bread. Bhel poori: crisp poori piled with puffed rice, potatoes, onions, sev (vermicelli) and with fresh coriander; usually served with tamarind sauce and chutneys; not to be confused with poori (bread). Bhindi: okra, ladyfingers. Bhuna gosht: dry, spicy lamb dish. Biranj: rice. Biryani: Moghul dish of seafood, meat or chicken marinated in lemon juice, yoghurt, onions, garlic and ginger and stewed with saffron rice. Channa: chickpeas. Chapati: unleavened, thin, round bread made from whole-meal flour and in central India often used instead of rice. Dal (Dahl): lentils. Garam masala: best known of the ground, aromatic Indian spice mixtures, containing no turmeric. Ghee: clarified butter, regarded in India as the purest food because it comes from the sacred cow, giving a rich, buttery taste. Gosht: lamb. Kachori: pastry stuffed with spiced mung beans, served with tamarind chutney. Kofta: balls or dumplings of ground or mashed meat or vegetables, grilled or fried and often stuffed with spices or diced nuts. Korma: powder or aromatic spice, with white pepper instead of chili powder and used in mild curries cooked with yoghurt. Kulfi: milk ice cream flavored with mango, pistachios or almonds. Masala (masaladar): with spices. Masala dosai: ground rice or semolina and lentil pancake filled with potatoes and onion, served with spicy coconut chutney. Mughlai: method of cooking using cream, yoghurt, almonds and pistachios. Meetha: dessert. Murgh: chicken. Naan: soft textured bead made from white flour leavened with natural yeast and baked by moistening one side and attaching it to the inside of a tandoor oven; may have poppy or sesame seeds or onion added. Palak paneer: cubes of cottage cheese simmered in a fresh spinach gravy, redolent of fenugreek and mild spices. Paper dosai: very thin pancakes with potato and onion, served with coconut chutney. Parathas: crisp, layered, buttery breads served plain or stuffed. Pilau (pillau, pulao): rice stir-fried in ghee then cooked in stock and served with fish, vegetables or meat. Pinhaan: amuse bouche. Poori: whole-wheat bread, like a chapati, fried, usually in ghee, and puffed into a ball; served with vegetarian foods, particularly dal (lentil), potato and bean dishes (cooked pooris can be stuffed with hot curried fillings as a quick snack). Poppadum: flat, dried wafers of lentil, rice or potato flour, deep fried and served as a snack; can be highly spiced. Potato poori: crisp poori piled with potatoes and onions, sweet and sour sauce, yoghurt and sev (vermicelli). Raita: yoghurt relish. Saag: spinach. Samosas: crisp, deep-fried triangular pastry stuffed with spiced vegetables like onions, or meat, served with chutney or yoghurt. Seekh kebab: skewered and grilled meat. Sev poori: crisp poori piled with potato and onions and sweet and sour sauce and with sev (vermicelli). Tamarind: tree producing flat, beanlike pods which have become essential in Indian cooking; often made into a chutney as a dip for deep-fried snacks and the juice is used extensively in South Indian cooking. Tandoor: barrel-shaped mud or clay oven used for roasting meats and baking bread (moistened and placed against the sides of the oven). Thali: complete meal on a tray with each curry, relish and dessert in separate bowls or katori, plus bread or rice. Tikka: small pieces of chicken or lamb served as an appetizer. Vindaloo: very hot dish seasoned with ground-roasted spices and chilies with vinegar and/or tamarind; a specialty of central and western coastal India with a strong flavor. - - - - -