Punjabi Aloo Curry
A really delicious aloo tamatar curry which goes great with poori or bhatura. Love the little spicy, tangy curry a lot. It is pretty simple to make as well. Punjabi cuisine is a culinary style that originated in the Punjab, a region in the northern part of the Indian subcontinent that is now divided into an Indian and a Pakistani portion to the east and west. This cuisine has a long history of distinct and regional cooking styles. One is a type of tandoori cooking that is now popular in other parts of India, the United Kingdom, Canada, Hong Kong, and other parts of the world. Punjabi cuisine is known for its rich, buttery flavours, as well as a wide variety of vegetarian and meat dishes.
About Punjabi Aloo Curry
This Punjabi aloo curry is a potato curry packed with the goodness of ground spices, ginger, and potato. For an everyday meal, you could choose chapati, but deep-fried poori make it so much more delicious. Similar Recipes, Potato Curry Aloo Sabzi Potato Curry Aloo Peas Curry Easy Aloo Curry Dum Aloo I made this with pressure cooker, but you can easily make it in a saucepan. This taste great with poori or bhatura. Hope you will give this a try and let me know how it turns out for you.
Ingredients for Punjabi Aloo Puri Recipe
Potatoes : It was introduced to India by Portuguese sailors in the early 17th century, and British colonists spread its cultivation to North India. The potato is one of the most important commercial crops grown in the country. Onion: Onions are considered a basic ingredient or the foundation of Indian cooking and are used to make any gravy, curry, or bhuna dish. The flavour and aroma of onion transforms any ordinary dish into a mouthwatering and delectable one.
Punjabi Aloo Puri Preparation
Heat oil in a pressure cooker. Add in some carom seeds and sizzle it for a min. Add in onions and cook till golden. green chillies and ginger garlic paste.Saute for a min Add in tomatoes and cook till oil separates. Add in salt, chilli powder and turmeric. Mix well. In goes potatoes and some water. Pressure cook for 3 whistle, simmer for 5 mins, turn off the heat and let the steam go all by itself. Now open the cooker and add in garam masala powder and amchoor powder. Mix well. Add in coriander leaves and mix well. Serve.
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