Punjabi Aloo Ki Sabzi aur Puri

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Judul : Punjabi Aloo Ki Sabzi aur Puri
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Punjabi Aloo Ki Sabzi aur Puri

We are starting the fourth week of BM # 68 Mega Marathon themed on Cooking Carnival and I am doing 1 ingredient 26 days. I also ended up having a subtheme with the main ingredient Potato and for this week, I will be focusing on Breakfast dishes. The dish can either be a gravy or a bread or however it is served in different cuisines. 

For day one, I have a typical Punjabi Aloo Ki Sabzi aur Puri. I know I have already too many Aloo Ki Sabzi and still this one was different. When I saw this post I was inspired to have it serve for the breakfast. I served it for dinner was another issue. As we know what we eat for breakfast is most suitable for dinner as well.

I mostly followed the recipe except also adding whole cumin seeds and using pre ground roasted cumin powder. Overall taste was awesome with aromatic cumin powder giving its impact. 

How to make North Indian Style Potato Curry with Puris

Ingredients Needed:

Boiled Potatoes - 4 medium
Oil - 2 tbsp
Hing - a pinch
Green Chillies - 2 medium
Ginger grated - 1 tsp
Cumin Seeds - 1 tsp
Tomatoes small - 1
Tomatoes puree - 1 cup
Roasted Cumin powder - 3/4 tsp
Coriander powder - 1 tsp
Chili powder - 1 tsp
Coriander leaves
Butter - 1 tsp
Salt to taste

How to make the Potato Subzi

MW potatoes for 5 to 6 mins. Soak in water and peel the skin.

Heat a nonstick pan with oil, add cumin seeds and add grated ginger. Saute for 2 mins, then add the hing and mix well.

Next, add the chopped tomatoes pieces and cook on high flame. Then add salt, turmeric powder, roasted cumin powder, coriander powder and red chilli powder.

Continue to cook on high. Then add tomato puree and simmer for 10 mins till the paste gets cooked well.

Next, add boiled potato cubes and mix well. Add required water and bring to a boil.

When the gravy thickens, add butter and coriander leaves and remove.

Serve with puris or chapatis.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

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