Aloo Curry for Poori hotel style Recipe -- How to make aloo curry for poori hotel style

Hi friends, Thank you for visiting my website. Today I am posting how to make potato curry for poori or dosa recipe.
This curry is served with poori and dosa in hotels. It tastes neither too spicy nor too mild. Kids too like it. The best part of it is making it is very easy and simple. It can be ready in 20 mins. Here I am showing recipe for 4 people, if you want you can always increase or decrease the quantities according to your requirements.

Aloo Curry

Aloo Curry for Poori hotel style Recipe -- How to make aloo curry for poori hotel style -- The best accompaniment for Poori and Dosa

Ingredients:
  • 5 or 6 Medium sized Potatoes
  • 3 to 4 Medium Sized Onions
  • 5 to 7 Green chillies
  • 5" Long Ginger
  • 2 Tbsp Oil
  • 1 Tsp Mustard Seeds
  • 1 Tsp Cumin Seeds
  • 1 Tsp Bengal Gram
  • 1 Tsp Black gram
  • 5 to 7 Curry Leaves
  • Fistful Coriander Leaves
  • Salt to taste
  • 1 Tsp Turmeric Powder
Procedure:
  1. Peel the skin and cut the potatoes into pieces.
  2. Pressure cook them for 4 whistles. Allow this to cool.
  3. Once it cool down, take the potatoes into a colander and keep it aside.
  4. Slice onions, ginger and slit green chillies.
  5. Heat oil in a wok and add bengal gram and black gram.
  6. Then add mustard seeds and cumins eeds. When they start spluttering add curry leaves.
  7. Then add slit green chillies and chopped ginger. Fry them for 1 minute.
  8. Now add sliced onions and fry them also for 1 minute.
  9. Add salt, turmeric powder and fry for 1 minute.
  10. Add 2 cups of water and cover and cook.
  11. Cook till the onions become soft completely.
  12. Once done add boiled potatoes to it and mix gently.
  13. Now mix 1 tbsp of besan and water in a small, see that there won't be any lumps in the slurry.
  14. Add this to the above curry and mix well. Let this boil for a minute or two in high flame. Do not overcook, otherwise the slurry we added would turn into lumpy again.
  15. Add coriander leaves and mix well. Transfer immediately into a serving bowl otherwise the colour and texture of the curry changes.
  16. Serve with hot piping puffy poori or dosa.
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