A very easy no-onion, no-garlic potato curry, that goes amazing well with pooris…
After some time, I am participating in the Shh Cooking Challenge this month. I wasn’t actually up for it, but when I saw the theme of “no-onion, no-garlic sabzi” as suggested by Priya Iyer, I decided to participate. First of all, I don’t have too many vegetarian dishes on the blog. Also, we add onion and garlic into almost everything. So this was a nice challenge to work on. My partner is Renu for this challenge, and with a little discussion, she decided to give me ginger and turmeric as my secret ingredients while I gave her turmeric and amchur powder, with which she made her delicious dish.
After a little brainstorming and literally feeling stuck, I decided to stick with the most basic yet loved vegetable called potato. Nothing goes wrong with it, isn’t it? Hehe… I had this craving for some poori and bhaji, so I found this very easy Uttar Pradesh based gravy, that is usually served with crispy pooris and kachoris. You start off with cooking the potatoes, peeling and crumbling them by hands. The ingredients used are very basic. While checking recipes online, I found out that you could either chop the tomatoes or blend them, which I preferred to use the latter, since that works with my picky eaters. Hehe… Overall, if you are looking for a different potato curry to go with your pooris, then try this one out… Off to the recipe…
Aloo Rasedar | No-Onion No-Garlic Potato Curry
- 2-4 potatoes 350-450 gms
- 1 tbsp oil
- 1 tsp cumin seeds
- 1/4 tsp methi seeds
- A fat pinch of hing
- 1 inch ginger peeled and chopped fine
- 1 large tomato
- 2-3 green chillies
- 1 tsp coriander powder
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/4 tsp fennel powder
- 1/4 tsp cumin powder
- Salt to taste
- Coriander leaves for garnish
- 1/4 tsp garam masala powder
- A pinch of sugar optional
- Cook the potatoes. I did it in the pressure cooker. Cool down, peel the potatoes and crumble them with your hands.
- In a saucepan, heat oil. Fry the cumin seeds and methi seeds along with the hing.
- Add the chopped ginger and saute for a minute.
- Blend the tomatoes and chillies till smooth. Pour into the saucepan and cook, stirring occassionally till oil floats on the top.
- Add in all the spice powders and saute till the raw smell is gone.
- Now add the crumbled potato, salt and sufficient water and bring the mixture to boil.
- Check seasoning, add the garam masala and coriander leaves. If the sauce is too sour, add a pinch of sugar.
- Switch off and serve warm with pooris.