Punjabi Aloo ki Sabzi aur Puri

Name: Punjabi Aloo ki Sabzi aur Puri
Cuisine: African, European, Greek, Mediterranean, Moroccan
Ingredients: 500gms boiled potatoes cut into cubes; 3 tbsp vegetable oil; Pinch of asafoetida; 1 green chilli slit lengthwise (add an extra one if you prefer a spicy curry); 1½" ginger finely grated; 3 medium tomatoes finely chopped; 1 tbsp tomato puree; 1 tsp cumin seeds; 1 tsp coriander powder; ½ tsp mild chilli powder; Pinch of sugar; Salt to taste; 250mls water; Fresh coriander for garnish

Instructions

Happy new year and a wonderful 2015 to you all! In true January style I could sit here telling you about my resolutions for a healthy diet or a detox after all the holiday indulgence. But then again its winter and freezing cold outside so who really wants to be eating salad when they can opt for lightly spiced stew like aloo ki sabzi/ potato curry and fresh piping hot puris! Of course I believe everything in moderation but to be honest for me winters are all about food that satisfies our senses and our soul. Indian spices inject the required warmth, so a simple humble Dal with rice could do it or even a slow cooked Parsi spiced lamb dish. This Punjabi aloo ki sabzi is a stew like potato curry that is brimming with goodness of ground spices, ginger and hearty potato. You could opt for chapatti as a choice of bread for an everyday meal but deep fried puris make it so much more delicious! There are various different ways of cooking this sabzi in communities of India and our family recipe includes even fewer ingredients than this one. This has got to be my favourite one and as much as the combination of puri aloo is great for festivals and celebrations it’s also one that as Indians we devour into for breakfast (yes you heard that right). So put that salad down and give this a go. January will bring much needed comfort in a bowl of curry! Recipe for deep fried Puris are in the bread section of the website.

Updated at: Fri, 25 Apr 2025 06:27:59 GMT