Halwai Style Kachodi wali Aloo Ki Rasile Sabji ( Potato Curry )

Hello friends,
Namaskar...

I am Sangeeta Agrawal and heartily welcome you at my blog.

# Khasta Kachori is a favourite dish in North India. It is enjoyed in the breakfast and in the lunch usually.
But it is incomplete without  potato curry ( aloo ki masaledar rasili sabji )
People enjoy khasta kachori dipping in the spicy curry of potato.
This curry is very delicious and very simple to prepare with some spices.

# Prep Time....1o minutes
Cook Time ...15 minutes
Serving.....4

# Ingredients For Potato Gravy Curry ( Aloo ki raseli sabji )

1. Boiled potato....5 ( 400 gram )
2. Oil or ghee....50 gram
3.whole spices...1 bay leaf, 2 black cardamoms, 15 crushed black pepper, 4 crushed cloves
4. Cumin seeds...1|2 Tea spoon
5. Asafoetida...2 pinch ( heeng )
6. Turmeric powder...1 Tea spoon
7. Coriander powder....1 table spoon
8. Red chili powder....1 Tea spoon
9. Garam masala...1 Tea spoon
10. Ginger powder...1|2 Tea spoon ( saunth powder )
11. Amchur powder...1Tea spoon ( dry mango powder )
12. Chopped Green chili...2
13. Salt to taste or 1 1|4 Tea spoon
14. Chopped coriander....2 table spoon
15. Water...500 ml.
16. Kadhai...Iron or silver

#  Method Of Making

1. First boil the potatoes till 4 whistles on high flame and 1 whistle on the low flame.

2. As the boiled potatoes are cooled down,  then peel them and coarsely mash them with your hands and keep aside.

3. Heat an iron or silver kadhai on high flame.
Add cumin seeds and a pinch of asafoetida.
As it crackles...Just add chopped green chili and saute it.

4. Now add all whole spices....Bay leaf, black cardamoms, crushed black pepper and cloves to it and saute them for 30 seconds.

5. Now take out all the dry spices in a bowl...As turmeric, red chili powder, coriander powder, dry mango powder and garam masala and add 4 table spoon water in it and mix it.
This halwai method gives a thick and nice taste to the curry.

6. Just transfer this dry spices paste to the kadhai and saute it for 1 minute and add 5o ml.water and let it make a boil.

7.  Just add mashed potatoes and mix well.

8. Add 1 glass water or as needed to the potato curry and let it boil for 15 minutes stirring meanwhile.

9. Lastly add another pinch of asafoetida and chopped coriander in the potato curry.
Mix it well and off the flame.

Delicious kachori wali sabji is ready to serve.
Enjoy it hot with poori, kachori and parantha.

# Note...

1. Soft and coarsely mashed potatoes are needed in this curry.

2. Use an iron or silver kadhai for this curry.
It enhances the taste and texture of this curry. In the market...Halwai always uses an iron kadhai for this potato curry with khasta kachori.

3. Take out the whole spices before serving.

4. Add a pinch of heeng in the last cooking of aloo ki sabji for a nice flavour....As halwai do it in the market shop of Khasta Kachori.

5. Lastly you can add a tadka of heeng and degi mirch in this curry.
Just heat a tadka pan with 2 table spoon oil or ghee...As it heats up...Off the flame and add pinch of asafoetida and 1|4 Tea spoon of degi mirch in this tadka pan and transfer it in the curry.

It will make it more delicious and spicy.

Thanku friends,
Thanks again.