Aloo Tamatar Ki Subji For Puri Or Kachori

(This post has been updated with new pictures)

Read somewhere that the best things in life are free. A smile, sleep, hugs, kisses, laughter, family, memories- all these are at no cost. Isn't it priceless when a stranger smile at you in the train; or your husband hugs you when you are sad; or a child kisses a mother....nothing beats these emotions-correct?

It is good to be busy, to make excellent use of time but it is also imperative to spare a little time for the best free things :-) Same goes in cooking as well. When you walk through memory lane of your mother’s kitchen, what is that you remember? Did she always cook some exotic panner dish for you? Did she always use oven? May be yes, may be no. But I am sure most of the Indian mothers made simple basic things and we enjoyed it and now miss it the most.

Simple bhindi ki subji after a tough day at school; or sukha aloo in tiffin; or plain mango pickle rolled in parathas ...are the best.Aloo ka parathas or poha was all we needed for Sunday breakfast while watching Mogli or Malgudi Days on TV. Do you also believe that real pleasure of enjoying food is in eating simple meals? If yes, then today’s post will surly make you happy. I bring before you the most common and straightforward dish- Aloo Tamatar Ki Subji.

Aloo Tamatar Ki Subji (Potatoes Tomatoes Curry) which is paired with Puri (fried bread) or kachori (Stuffed fried bread) needs no introduction. People from Rajasthan, Bhiar and UP will surely know what I am talking about. The classic combination of potatoes and tomatoes with loads of massala when served with puri or kachori is a pure bliss- or simplicity at its best. Rain or shine, cold or hot days this paring can never go old or fade- will always stay- from generations to generations.

Compose this in your kitchen and recollect all the memories.

Ingredients:

4 medium size- boiled and diced- Potatoes/Aloo

3 medium size- chopped- Tomatoes/Tamatar

2- Green chilles/Hari Mirch

1 inch piece- grated- Ginger/Adrak

2 tablespoon Oil/Tel

1/4 teaspoon Asafoetida/Hing

1/2 teaspoon Cumin seeds/Jeera

1/2 teaspoon Mustard Seeds/Rai
1 bay leaf/Tej Patta
1 teaspoon kasturi methi

1/4 teaspoon Turmeric Powder/Haldi

1 teaspoon Coriander Powder/Dhaniya

1/2 teaspoon Red Chilli Powder/Lal Mirch

1/2 teaspoon Lemon Juice

2 tablespoon Coriander leaves/Dhaniya

1/4 teaspoon Garam Masala Powder

Salt to taste

Method:

Heat oil in kadai/wok and add mustard, bay leaf, cumin and asafoetida. Let the seeds splutter. Add slit green chillies, kasturi methi and grated ginger.

Mix turmeric, coriander powder, red chilli powder, garam massala, salt with 4 tablespoon of water and make a paste.

Mix chopped tomatoes in the kadai and add the above spice paste. Mix well and let tomatoes cooked covered. Cook till tomatoes are mushy and soft.

Add 4 cups of water and potatoes. Mix well and let it boil covered for 10 minutes.

Finally mix in lemon juice and coriander leaves.

Serve hot with Puri or Kachori.

Notes:

Adjust red chilli powder and garam massala as per your taste.

This is best when served with puri or kachori.

If in hurry, blend all the dry spices with tomatoes, ginger and green chillies.