Aloo masala recipe for poori

Potato masala | aloo masala recipe with step by step pictures, simple and easy dish,pairs well with poori and chapati. We always make South Indian version of Poori kizhangu also called as Poori masala, or sometimes we make channa masala too. This North Indian version though i have made couple of times at home, this time i clicked the pictures to share the recipe in Jeyashri's kitchen. Very long back i posted a no onion no garlic version of an aloo bhaji and an Aloo tamatar recipe too. Do try this aloo masala and i am sure you will enjoy it.

Aloo masala for poori

• Recipe Cusine: Indian
• Prep Time: 10 Minutes
• Cook time: 30 Minutes
• Serves: 3-4
• Author: Jeyashri
• Recipe Category: Breakfast | Dinner | Lunch
• Description: Potato masala | aloo masala recipe with step by step pictures, simple and easy dish,pairs well with poori and chapati

     Potato  3 (medium sized)
     Ginger garlic paste  1 tsp
     Oil  3 tsp 
     Onion  1
    Tomato  1
    Turmeric powder  1/2 tsp
    Salt  as needed
    Cumin seeds   1/2 tsp
    Red chili powder 1 tsp
    Jeera powder  1/2 tsp
    Garam masala  1 tsp
    Coriander leaves  few

Method :

• Boil the potatoes and peel the skin. Keep it aside.
• Slice the onions finely and puree the tomato.
• In a pan add oil and add in the cumin seeds and ginger garlic paste.
• Saute till the raw smell of the ginger garlic paste goes off.
• Add in the onions. Saute till translucent.
• Add the tomato puree.
• Add in the red chili powder, cumin powder garam masala and turmeric powder.
• Add salt.
• Cook till the raw smell of the powders goes off.
• Chop 2 of the cooked potato and mash one roughly with hands. 
• Add this to the pan.
• Add 1 -1.5 cups of water.
• Boil this for 5-7 minutes.
• Check for the consistency. 
• If it is watery, just mash some potatoes here and there to get it thick.
• If it is too thick, add little more water and boil.
• Switch off the flame. 
• Garnish with chopped coriander leaves.
• This can be served with poori, chapati and even for dosa too.

Notes:

1. Ginger garlic paste gives a very nice flavour to the poori bhaji, so do not skip it. 
2. You can add some green peas to this aloo bhaji.

    

Method with step by step pictures :

• Boil the potatoes and peel the skin. Keep it aside.

• Slice the onions finely and puree the tomato.
• In a pan add oil and add in the cumin seeds and ginger garlic paste.
• Saute till the raw smell of the ginger garlic paste goes off.

•  Add in the onions. Saute till translucent.

• Add the tomato puree.
• Add in the red chili powder, cumin powder garam masala and turmeric powder.
• Add salt.

• Cook till the raw smell of the powders goes off.
• Chop 2 of the cooked potato and mash one roughly with hands. 
• Add this to the pan.
• Add 1 -1.5 cups of water.
• Boil this for 5-7 minutes.
• Check for the consistency. 

• If it is watery, just mash some potatoes here and there to get it thick.
• If it is too thick, add little more water and boil.
• Switch off the flame. 
• Garnish with chopped coriander leaves.
• This can be served with poori, chapati and even for dosa too.

Notes:

1. Ginger garlic paste gives a very nice flavour to the poori bhaji, so do not skip it. 
2. You can add some green peas to this aloo bhaji.