kachori wali aloo ki sabji

Kachori wali aloo ki sabji is a delicious homemade recipe which is not too spicy and served with poori and kachori. Spice label is decide as per as your choice.

KACHORI WALI ALOO KI SABJI

Recipe card for restaurant style Kachori wali aloo ki sabji recipe:

KACHORI WALI  ALOO KI SABJI PREP TIME:15 MINUTES        COOK TIME:15 MINUTES                 TOTAL TIME:30 MINUTES CUSINE: NORTH INDIAN AUTHOR: SWATI RASOI SERVES: 4     INGREDIANTS For cooking potatoes and grinding onion & tomato paste 4 to 5 potatoes 1-1.5 cup water 0.5 teaspoon salt 2 medium size tomato 1 medium size onion 2 Green Chilli 1 pinch of ginger Spices 2 whole red chilli 1 tsp cumin seeds 1 tsp fennel seeds 2 tsp coriander seeds 1 tsp black pepper seeds 2 tsp kasuri methi 1/2 tsp carom seeds(ajwen) preparation 2 tablespoon Oil 1 tsp cumin seeds 1/4 tsp asofoetida 1 tsp Kashmiri red chilli powder 1/2 tsp dry mango powder 1/2 tsp ginger powder 1/2 to 3/4 tsp Garam Masala 1/8 tsp turmeric powder Salt (acc. To taste) For garnishing Corainder leaves  INSTRUCTIONS: For cooking potatoes and grinding onion & tomato paste Boil 3-4 potatoes in 1-1.5 cup water at low to medium flame.Drain them and allow becoming warm or cooling down at room temperature. Remove the peel of potatoes and throw the peel away. Grind green chili, ginger and tomatoes and make a smooth paste and keep it aside. Similarly, grind  1 onion into smooth paste and keep it aside. Preparation for base gravy     Dry Roast the spices cumin seeds, fennel seeds, whole red chilli, black pepper, coriander seeds, kasuri methi, carom seeds.      Saute it for 1 minute     Let it cool down and roughly crushed the whole spices in mortar pestle and keep it aside.you can also roughly grind the spices.     In a deep sauce pan,Heat up oil on low flame, add cumin seeds until it crackles and add asofoetida.     Add onion paste and saute it for few minutes.     Add tomoto puree or tomato paste and mix well.     Add salt, red chilli powder, turmeric powder, dry mango powder, ginger powder, crushed spice mix and mix well.     Saute until oil separates from sides.     Add mashed potatoes and stir well and also pour 2 cups water.     Cover with lid and cook for 5-7 minutes on high flame.     Add chopped coriander leaves and add garam masala and mix well.     Switch off the flame and garnish with coriander leaves     Serve aloo ki sabji with pooris or kachodis.

How to make Kachori wali aloo ki sabji with step by step photo

For cooking potatoes and grinding onion & tomato paste

1. Boil 3-4 potatoes in 1-1.5 cup water at low to medium flame.Drain them and allow becoming warm or cooling down at room temperature. Remove the peel of potatoes and throw the peel away.

2. Grind green chili, ginger and tomatoes and make a smooth paste and keep it aside.

3. Similarly, grind  1 onion into smooth paste and keep it aside. 

Preparation for base gravy

1. Dry Roast the spices cumin seeds, fennel seeds, whole red chilli, black pepper, coriander seeds, kasuri methi, carom seeds. 
    

2. Saute it for 1 minute
    

3. Let it cool down and roughly crushed the whole spices in mortar pestle and keep it aside.you can also roughly grind the spices.

  

4. In a deep sauce pan,Heat up oil on low flame, add cumin seeds until it crackles and add asofoetida.

5. Add onion paste and saute it for few minutes. 

   

6. Add tomoto puree or tomato paste and mix well.

    

7. Add salt, red chilli powder, turmeric powder, dry mango powder, ginger powder, crushed spice mix and mix well.

    

  

8. Saute until oil separates from sides.

9. Add mashed potatoes and stir well and also pour 2 cups water.
    

10. Cover with lid and cook for 5-7 minutes on high flame.

    

11. Add chopped coriander leaves and add garam masala and mix well.

    

12. Switch off the flame and garnish with coriander leaves

    

13. Serve aloo ki sabji with pooris or kachodis.