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:
