For the Matar Kachoris
, I had to make this thin gravy with potatoes. The interesting fact in this recipe is the usage of Pickle masala. I used our Andhra Avakkai Urugaya. And yes with all the spice that already went into this gravy, the spicy pickle masala made it more spicy as well.
I adapted this
from here along with the Matar Kachori Recipe. Since it was for the brunch, I was making sure I made two gravies. Of course the non vegetarians of the house had a lighter breakfast, while I enjoyed this feast.
Coming to this aloo subzi, during the Meg BM featuring Indian States, I ended up making so many Aloo Subzis, all being thin runny gravies, apt for being dipped into. Today's Aloo Sabzi becomes another version in the lot!
Aloo Sabzi | Thin Potato Gravy for Pooris
Large Potatoes 3-4
Ghee - 1 tbsp
Oil - 1 tbsp
Fenugreek seeds / Methi - 1/4 tsp
Fennel seeds / Saunf - 1 tsp
Cumin seeds - 3/4 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1 tsp
Aam ke Achar ka masala
- 1 tbsp
Green chilli,finely chopped - 1
Grated Ginger - 1 tsp
Turmeric powder a pinch
Chopped Coriander leaves - 2 tbsp
Asafoetida a pinch
Salt to Taste
How to make Alu Sabzi
Wash and slash the potatoes, MW for 5 -6 mins. Soak in water and peel the skin. Keep it aside. mash it roughly and not as cubes.
Heat oil, ghee in a non stick pan, add asafoetida, cumin seeds, fennel seeds and fenugreek seeds.
When the fenugreek seeds starts crackling, add turmeric powder, coriander powder and red chili powder and fry for 1 minute on low heat.
next add aam ke achar ka masala and fry again for a minute.
Add cooked potatoes and chopped green chilli, grated ginger. Stir fry on medium heat for 5 mins.
Add 2- 3 cups of water and bring to a boil. Reduce heat and cook for another 10 mins. This gravy would be slightly watery than the regular gravies, so
adjust the consistency accordingly.
Finally add chopped coriander leaves and simmer for 5 mins
Serve it hot with Matar Kachori / Poori.
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