Potato Curry | Street Food Style Aloo Curry | Poori Curry
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Potato Curry | Street Food Style Aloo Curry | Poori Curry - Something that looks attractive and is easy to make, this Delhi Street Food style Potato Curry is served with Puris early in the morning in Delhi and Uttar Pradesh.
The Curry that is served with Puris is made differently in different regions in the country. This Potato Curry is available in Delhi in the early mornings on push carts and at eateries. The Potato Curry tastes even better when eaten hot along with hot Puris in winter days. It tastes great with Dosas too. Since I am a south Indian, I can't resist checking every recipe for how well it goes with our own food. It truly tastes great with Dosas and Chapatis.
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Tips
Potato:
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The taste of the Curry is in choosing the potatoes. Old, sprouted Potatoes are starchy and sweet and so the Curry does not taste all that good.
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The Potatoes should not be cut into pieces but should be boiled and mashed.
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To make the Curry thick, you should totally mash some of the boiled pieces and add to the Curry.
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Potato Curry tastes better when it is cooked on a slow fire and the Potatoes absorb the spices nicely.
Some more tips to get the Street Food taste:
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The Curry gets a nice, vibrant colour like Street food if you add more Oil.
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Add the spices one after the other quickly to the boiling Oil so that their flavours are brought out in the hot Oil.
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Street Food means the recipe must have Ginger Garlic Paste. But those who do not like the flavour can skip it.
Potato Curry | Street Food Style Aloo Curry | Poori Curry - Recipe Video
Potato Curry | Street Food Style Aloo Curry | Poori Curry
Prep Time 15 mins- Cook Time 20 mins
- Total Time 35 mins
Servings 4
Ingredients
- 3 Boiled and mashed Potatoes
- 4 tbsp Oil
- 1 tsp Crushed Coriander seeds
- 2 Crushed Ajwain
- 1 tsp Cumin Seeds
- 1 tsp Fennel Seeds
- 2 Pinches Asafoetida
- 1 cup Chopped Onions
- 1 cup Chopped Tomatoes
- 1 tbsp Chopped Green Chillies
- 2 Slit Green Chilles
- 1 tsp Ginger Garlic paste
- 1 tsp Coriander Powder
- 3/4 tsp Roasted Cumin Powder
- 1/2 tsp Garam Masala
- 1.25 tsp Red Mirchi Powder
- 1/2 tsp Amchur Powder
- 1/4 tsp Turmeric
- Salt
- 400 ml Water
- Green Coriander – Small bunch
- 1 tsp Kasuri Methi
Instructions
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Heat oil in a Pan and add Fennel Seeds, Cumin Seeds, crushed Coriander Seeds, and Ajwain.
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Add the chopped Onions to the roasted spices and fry until they turn golden. Then add the Ginger Garlic paste and fry.
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Add the chopped tomatoes and some water and cook until the tomatoes become soft and Oil comes to the surface.
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Once Oil floats to the top, add the rest of the Spices and fry.
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Add the mashed potatoes and fry until they start sticking to the bottom of the pan. Then add water and let boil on a high flame.
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Once the Curry boils, mash some more potatoes with a spoon. Then add crushed Kasuri Methi and chopped Green Coriander and cook on medium flame until oil floats to the top.
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Check Salt and Spice and then remove them from the fire.
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