Potato curry/ Aloo jhol
Aloo jhol is a popular dish from the North Indian cuisine of Uttar Pradesh. This is a no ginger garlic thin gravy dish prepared using raw chopped potatoes which are pressure cooked with sauted onions, tomato puree cooked till raw smell of tomatoes are gone and tossed with flavoured spices. When it cools down then gravy thickens a little. This dish goes well with rice, puri, kachori etc.
Ingredients -
500 gms potato (washed, peeled & chopped)
1/2 tsp cumin seeds
1 dry red chilli
1 big size onion chopped
2 green chilli grated
1 cup tomato puree
To taste salt
1/2 tsp red chilli power
1/2 tsp coriander powder
1/2 tsp chaat masala
1/2 tsp turmeric powder
1 tsp garam masala
As needed water
1/2 tsp cumin seeds
1 dry red chilli
1 big size onion chopped
2 green chilli grated
1 cup tomato puree
To taste salt
1/2 tsp red chilli power
1/2 tsp coriander powder
1/2 tsp chaat masala
1/2 tsp turmeric powder
1 tsp garam masala
As needed water
Method -
1. Heat oil in a pressure cooker. Add cumin seeds, dry red chilli and let it splutter. Add onion, green chilli and fry on high stirring in between till brown.
2. Add tomato puree. Mix well.
3. Cook for 5 minutes stirring in between on slow flame.
4. Cook for another 5-10 minutes stirring in between on slow flame untill the water from tomato puree dries up completely.
5. Add salt, red chilli power, coriander powder, chaat masala, turmeric powder, garam masala and mix well on slow flame.
6. Add chopped potatoes and mix.
7. Add water according to your desired consistency. Mix well.
8. Close the lid of the pressure cooker and cook for 3-4 whistles on high flame.
9. Switch of the flame and let it cool down.
10. Open the lid and mash some potatoes with the backside of the ladle. Mix well.
11. Potato curry is ready.
12. Transfer to a serving bowl.
13. Serve hot with puri or kachori.
Method with step photos -
1. Heat oil in a pressure cooker. Add cumin seeds, dry red chilli and let it splutter. Add onion, green chilli and mix.
2. Fry on high stirring in between till brown.
3. Add tomato puree. Mix well.
4. Cook for 5 minutes stirring in between on slow flame.
5. Cook for another 5-10 minutes stirring in between on slow flame untill the water from tomato puree dries up completely.
6. Add salt, red chilli power, coriander powder, chaat masala, turmeric powder and garam masala.
7. Mix well on slow flame.
8. Cook for 4-5 minutes stirring inbetween on slow flame.
9. Add chopped potatoes and mix.
10. Mix well.
11. Add water according to your desired consistency. Mix well.
12. Close the lid of the pressure cooker and cook for 3-4 whistles on high flame. Switch of the flame and let it cool down.
13. Open the lid and mash some potatoes with the backside of the ladle. Mix well.
14. Mix well.
15. Potato curry is ready.
16. Transfer to a serving bowl. Serve hot with puri or kachori.
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