Aloo tamatar sabzi with poori
Aloo tamatar is the potato curry made without onion or garlic: boiled potatoes broken into a thin, tangy tomato gravy with jeera, hing and ginger. With hot, puffed pooris it is the meal for festivals, Sunday mornings and kanya puja; on weekdays it goes with roti. Some homes add onion.
- 50 minTime
- 48 minHands-on
- 4Portions
- 12 gprotein per portion
- 680kcal per portion
Ingredients for 4 portions
- 600 gPotato
- 4Tomatoes, finely chopped
- 2Green chillies, finely chopped
- 2 tspGinger, grated
- 3 tbspCoriander leaves, chopped
- 2 tbspRefined oil
- 1 tspCumin, seeds
- 1 mlHing (asafoetida)
- 3 mlTurmeric
- 1 tspRed chilli powder
- 1 ½ tspCoriander powder
- to tasteSalt
- ≈ 500 mlWater
- 3 mlGaram masala
On the side
- 300 gAtta
- 1 tbspRefined oil, for the dough
- ≈ 150 mlWater, for the dough
- 6 tbspRefined oil, for deep-frying
Method
- Wash the potatoes and put them whole in the pressure cooker with water to come halfway up. Close the lid.
- Pressure-cook on medium for 3 whistles, about 12 minutes, and let the pressure drop by itself.
- For the poori dough, mix the atta with a pinch of salt and the oil, then add the water little by little and knead into a stiff, smooth dough. Cover and leave to rest.
- Chop the tomatoes, green chillies and coriander leaves, and grate the ginger.
- Heat the oil in a kadai over a medium heat and add the cumin seeds. When they crackle, add the hing, ginger and green chillies, then the tomatoes, turmeric, red chilli powder, coriander powder and salt. Cook, stirring, until the tomatoes are soft and the oil separates, about 6 minutes.
- Peel the potatoes and break them into rough pieces with your hands.
- Add the potatoes and the water to the masala, mashing a few pieces to thicken the gravy, and bring to the boil.
- Simmer for 10 minutes, until the gravy has thickened a little but is still thin and runny.
- Divide the dough into 16 balls and roll each into a round about 10 cm across.
- Heat plenty of oil in a kadai until hot. Slide in one poori at a time, press it gently with a slotted spoon until it puffs up, then turn and fry until golden on both sides. Drain on kitchen paper.
- Stir the garam masala into the sabzi, scatter over the coriander leaves and serve hot with the pooris.
