Potato Korma – Aloo Bhaji

There are several types of Kormas. Some are decadent, some light. Some use lots of whole spices, some use just a few and some use coconut. Every household has its own unique way to cooking Potato Bhaji. I have shared my version of Aloo Bhaji here. Make it at home with this easy recipe.

Preparation Time     10 Mins

Cooking Time         20 Mins

Cuisine                North Indian

Serves                4-5

Ingredients

Large Potatoes              4 Nos.

Big Tomatoes                 2Nos.

Green Chillies                 1 Nos.(Finely Chopped)

Grated Ginger                1 Tablespoon

Asafetida Powder          ½ Teaspoon

Coriander Leaves           2 Tablespoon (finely chopped)

Masala Powder

Turmeric Powder           ½ Teaspoon

Red Chili Powder             1 Teaspoon

Dhania Powder                1 Teaspoon

Garam Masala Powder     ½ Teaspoon

To Temper

Oil                                 2 Tablespoon

Cumin Seeds                  ½ Teaspoon

Fennel Seeds                  ½ Teaspoon

Method:

• Wash, Peel and chop the Potatoes into cubes. Chop the tomatoes into cubes.
• In a Pressure cooker, heat the oil and temper the cumin & Fennel seeds, chopped chillies and  Asafetida Powder . Fry in low flame.
• Now add the chopped Potatoes, Turmeric powder, garam masala Chili Powder, dhania Powder  and fry until oil separates.
• Now add 1 cup of water and pressure cook for 2 whistles. Switch off the stove
• After pressure cooker steam release, open the cooker add the tomatoes and salt. Cook it in low flame for 5 minutes.
• Add the coriander leaves adjust the water consistency. Mix it well.
• Now Aloo Bhaji is ready to serve.
• Serve with Pulao, Poori or Chapatis

Note:

•   Don’t add more water than requires. The Korma should be thick

My other Aloo Bhaji Recipes, click here

Potato Masala/ Poori Masala (Click Here)