Aaloo Jhor or Potato Curry is the spicy gravy dish cooked with few spice mix usually served as side dish with roti/ chapatti or snacks like Samosa, Dhuska etc.

Serves: 02

Preparation Time: 15-20 minutes

Cooking Time: 20-25 minutes

Ingredients:

Boiled Potatoes (Big Size)                                                                     6-8

Chopped Onion (Big Size)                                                                                                01

Dried Red Chilies                                                                                   02

Bay Leaves                                                                                               1-2

Cumin Seeds                                                                                            ½ tsp

Coriander Seeds                                                                                      ½ tsp

Peppercorns                                                                                                                       6-8

Asafetida                                                                                                    ¼ tsp

Ginger Garlic Paste                                                                                  1 ½ tbsp

Chopped Tomato (Medium Size)                                                            1-2

Mix Masala/ Sabzi Masala                                                                        ½ tsp

Cumin Powder                                                                                            ½ tsp

Coriander Powder                                                                                                             ½ tsp

Turmeric Powder                                                                                        ½ tsp

Kashmiri Red Chili Powder                                                                       ½ tsp

Kasuri Methi/ Dried Fenugreek Leaves                                                  1-2 tsp

Salt to taste

Water as required

Mustard oil/ refined oil                                                                               2 tbsp

Chopped Coriander Leaves for garnishing

Directions:

1. Mash the boiled potatoes and keep it to the side. ( Potatoes must not be mashed too much) Then In a bowl take the ginger garlic paste, add the mix/sabzi masala, cumin powder, coriander powder, Kashmiri red chili powder and turmeric power with 2 tbsp of water, mix it well and keep aside.
2. Heat the oil in a deep frying pan, add asafetida to the hot oil. Then add dried red chilies and bay leaves, let it temper.
3. Add cumin seeds, coriander seeds and peppercorns, allow them to temper well.
4. Add chopped onions and fry well till the onions get translucent. Then add the ginger garlic paste and masala mix kept aside earlier. Mix well and add chopped tomatoes, also add salt to taste and cook the mixture well till the masala leaves oil (which indicates that masala is no more raw). Cook the masala in the medium heat.
5. Then add the mashed potatoes and mix well with the masala. Cook the potatoes and masala mix for some time.
6. Now add one and a half cups (375 ml) of water to make a thick gravy/ curry. Mix well and bring it to boil. Keep stirring at regular intervals. At this point add the kasuri methi to the curry.
7. When the gravy thickens, add the chopped coriander leaves to garnish. Serve hot with roti/ chapatti or dhuska.