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Home Dish Aloo ki Sabji / Aloo'r Torkari

Aloo ki Sabji / Aloo'r Torkari

Name: How to cook Aloo ki Sabji / Aloo'r Torkari - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3-4 persons
Cuisine: Us

Introduce

Chef :

Jibita Khanna

Aloo ki Sabji / Aloo'r Torkari

#winter21 I love this Alu'aur Torkari or Alu ki Sabji with Koraishutir kochuri /Hare Matar ki Kachori....a winter favourite cooked with seasonal new potatoes and fresh seasonal peas respectively. I have cooked with the skin on if you don't like it with skin peel the potato skin and cook. I will give the link of the Koraishutir kochuri/ Hare Matar ki Kachori ....I have written it separately for easy reading.

Ingredient

Food ration :

3-4 persons

Cooking time :

1hr 30 mins

500 gms

Potato / Baby Potato (with skin)

10-12 gms

Ginger

Green Chillies

50 gms

peas (boiled till it's soft but not mushy)

1/4 tsp

Hing

1 tsp

Paanchforon

Dried whole chillies

1 tsp

Kashmiri Red chilli powder

1 tsp

sugar

As per taste

Salt

1 tsp

Black Rock salt

4.5 cups

Hot water

For

Masala concoction (use 1-1.5 tsp only)

1 tsp

Cumin powder

1 tsp

Coriander powder

1 tsp

Turmeric powder

1/2 tsp

Aamchur

1/2 tsp

Garam masala

1 tsp

Chaat masala

Cooking instructions

* Step 1

Boil the peas with little salt till it's soft but not mushy may be 15 minutes. In the meantime cut the potatoes into cubes if it's s big sized potato with skin or cut into 4 if it's baby potatoes, the time of cooking and water will vary depending on the size of your potato pieces. Grind the ginger and chillies with a pinch of salt.

* Step 2

Prepare the masala concoction but use 1-1.5 tsp of Masala only.

* Step 3

In a kadai, heat mustard oil, add whole dry chilli & PaanchForan, saute then add Hing, ginger chilli paste saute it again for few minutes and then add the masala concoction and Kashmiri Red chilli powder, sugar, add little water if required so that the masala doesn't burn and bhunno for few minutes until the oil starts seperating.

* Step 4

Add the potatoes and mix for few minutes. Add the kasuri methi and again bhunno and put the lid on and cook for few minutes. Add black salt and again bhunno. After adding black salt check salt and add common salt if required. Then add hot water and put on the lid and boil, smash few potatoes in between so that it thickens the gravy a bit. I cooked for 20 minutes covered and then I added the preboiled peas and cooked for 10 more minutes. Check the consistency of the gravy (jhol) as preferred.