Simple, quick, desi, lip smacking, delicious, etc, etc. I can add as many adjectives to this humble dish. It was never on my hit list until I made it once for Abhishek. And, voila he loved it. Infact, this dish has become my brahamstra to please him. He is angry? make aloo poori. He is depressed? make aloo poori, he is busy and not listening, make aloo poori…ha ha..the list is endless. And, the best part is he never gets bored of it and I can make it in a jiffy.
- Potatoes – 5-6 medium
- tomato – 2 medium, roughly chhoped
- Ginger – 1 inch, finely chopped
- garlic – 3-4 cloves, finely chopped
- green chilies – 2, chopped
- cumin seeds – 1 tsp
- salt – to taste
- red chili powder – 1/4 tsp
- turmeric – 1/2 tsp
- coriander powder – 1 tsp
- dry mango powder – 1 tbsp
- oil – 1-2 tbsp
- water – 2 cups
- fresh coriander for garnishing
- Boil the potatoes, peel them and set aside.
- Heat the oil in a pan, and add cumin seeds.
- When the seeds start to crackle, add ginger, garlic and green chilies. Saute the for a minute and add coriander powder.
- Once the coriander starts browning, add tomatoes and saute them well.
- Add salt, red chili powder, and dry mango powder.
- Now, add the real king of vegetables. Potatoes. Do not chop them with knife, break them into pieces using your hands. Haath ka shafa as they say comes with these little things.
- Saute them for 2-3 minutes and add 2 cups of water. Let it boil. Garnish with coriander leaves and serve with hot pooris.
P.S. – If i remember correctly, the original recipe of jhol wale aloo does not recommend pre-boiled potatoes. They are rather cooked in after adding everything. But, that’s the thing about kitchen; you make your own recipes. For me, my recipe has worked wonders every time I made jhol wale aloo, so it is my saviour.