Wednesday, May 20, 2020

How To Make Aloo Ki Subji Without Onion, Tomatoes And Yogurt/Dahi

Aloo Ki Subji needs no introduction. This is very staple in every Indian home and is cooked in various styles- aloo matar tamatar, dahiwale aloo, rassewale aloo, bhandarewale aloo or puja vale alu, sukha aaloo and what not. Today's aloo ki subzi is perfect lockdown recipe because it is aloo ki sabzi without tomatoes, onion or even yogurt (curd).

Aloo Puri is a very popular simple breakfast or brunch item that is served in almost all Indian homes on the weekends. But it is also something royal that is served to guests in weddings (shaadi), birthday parties or even house warming parties. The fact is that -the combination of raswali (gravy) tari (a bit oily) aloo ki sabji and puri is a synonym for celebration .Period!

How to make Alloo Ki Subji without Tomatoes/Curd? Infact this version tastes so good that you will stop using tomatoes in your raswali (liquid) potatoes curry all together. This kind of alu ki subji is very popular in Mathura and Banaras-also called as Dubki Vale Aloo or Ghaat Ke Alu Or Banrasi Aloo. It is mainly served with urad or moong daal puri or kachori with some green chillies on the side.

So if you are stuck in the home with some potatoes and wondering what to do with it-worry not, just make this version. Serve it along with ajwain puri or palak puri or just simple parathas. This aloo ki sabzi is cooked with basic Indian spices, and is prominently flavoured with hing. You will need to boil potatoes beforehand for this curry to get that good thick traditional dubki vali subji. This type of rasile tari aloo ki subji is also satvik because it has no onion and is also without garlic. Let's see how to make this.

2 medium size potatoes/aloo boiled
3 tablespoons oil
2 dry red chilli
1 teaspoon cumin seeds/ jeera
1/4 tablespoon asafoetida/ hing
1/4 tablespoon turmeric powder/haldi
1 tablespoon coriander powder/dhaniya
Red chilli powder to taste
Salt to taste
1 tablespoons dry fenugreek leaves/kastrui methi
1/4 teaspoon garam massala
1 teaspoon dry mango powder/amchur (see notes)
1 teaspoon cornflour/ararot or chickpea flour/besan
3 cups water

Roughly break the boiled potatoes with your hands.
Heat oil in a kadai. When it is hot add cumin seeds, dry red chilli powder and hing. Cook till cumin crackles. Turn the heat to low.
Add in turmeric, red chilli powder, salt, coriander powder, garam massala and dry mango powder. Just sauté the spices till it is coated in the oil.
Add potatoes. Mix well and let potatoes cook for 1 minute. Keep stirring.
Add the water and cook till water comes to boil
Mix the corn flour with two tablespoons water and make the paste. Add this paste in the curry and cook again covered  for 4-5 minutes.
Finally throw in kasturi methi. And serve.

You can use lemon juice if you do not have dry mango powder.


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