Tarri waale aloo with sama ki puri (No onion, no garlic)
Prep time: 20-25 minutes (excluding soaking time)
Cooking time: 40-45 minutes
Serves: 3-4 people
Tarri waale aloo
Ingredients:
TOMATO | टमाटर 5 MEDIUM SIZED (DICED)
GINGER | अदरक 1 INCH
GREEN CHILLI | हरी मिर्च 2 NOS.
MUSTARD OIL | सरसों का तेल 2 TBSP
WHOLE SPICES
MUSTARD SEEDS | राई 1 TSP
CUMIN SEEDS | जीरा 1 TSP
CORIANDER SEEDS | साबुत धनिया 1 TSP
RED CHILLI | लाल मिर्च 2 NOS.
CURRY LEAVES | कड़ी पत्ते 8-10 NOS.
GINGER | अदरक 1 TBSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 2 NOS. (CHOPPED)
ASAFOETIDA | हींग 1/2 TSP
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
CORIANDER POWDER | धनिया पाउडर 1 TSP
SALT | नमक TO TASTE
JAGGERY | गुड़ 1 TBSP
POTATO | आलू 5-6 MEDIUM SIZED (DICED)
HOT WATER | गरम पानी 500-750 ML
GINGER | अदरक 1 INCH (JULIENNE)
KASURI METHI | कसूरी मेथी A PINCH
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
Method:
To make the tomato puree for tarri waale aloo, add the tomatoes into a mixer grinder jar along with ginger & green chilli, then grind into a fine puree.
Set a pressure cooker over high flame & add the mustard oil, heat the mustard oil until it reaches its smoking point & switch off the flame once the oil starts smoking.
Once the oil cools down a bit, switch on the flame & add all the whole spices along with curry leaves, chopped ginger & asafoetida.
Stir well & add in all the powdered spices & quickly stir in the spices, further add in the tomato puree along with salt, stir well & cook over high flame for 2-3 mintes.
Further add jaggery, potatoes & water, stir everything well & put the lid on, cook the potatoes over high flame for 2-3 whistles then on low flame for 10 minutes.
Once you have cooked the potatoes, switch off the flame & let the cooker depressurize naturally.
Once all the steam has escaped, open the lid & switch on the gas flame to high, you’ll see that the gravy has thickened up a bit after cooking the potatoes, now to make it even thicker mash the potatoes gently using a ladle & continue to cook for 4-5 minutes.
Further add julienned ginger, kasuri methi & fresh coriander & stir well.
Your delicious no onion no garlic tarri waale aloo is ready.
Sama ki puri
SAMA | समा 1 CUP
WATER | पानी AS REQUIRED
BLACK PEPPER POWDER | काली मिर्च पाउडर 1/4 TSP
SENDHA NAMAK | सेंधा नमक TO TASTE
FRESH CORIANDER | हरा धनिया 1 TBSP (CHOPPED)
OIL | तेल 1 TBSP
Mehtod:
Transfer the sama rice into a bowl & wash it well using water, then soak the sama in water for 1-2 hours.
Once soaked, drain out the water & add the sama into a mixer grinder jar along with water & grind it into a fine paste.
Transfer the paste into a pan & cook over medium flame while stirring continuously until it forms into a soft dough.
Once it forms into a dough transfer it onto a large plate & add the remaining ingredients of the puri & knead it until it becomes soft & non-sticky, you can add drizzle oil as required while kneading if the dough gets too sticky.
Once you have kneaded the dough well & it gets non-sticky, cover it with a damp cloth & let it rest for 5 minutes.
After the dough has rested, take small portion of it & place it in between a plastic sheet, the plastic sheet will prevent it from sticking, then roll the dough ball into a puri using a rolling pin.
Once you have rolled out the puri, drop it into moderately hot oil very carefully & gently press the puri in the oil using a perforated spatula, the puri will puff up nicely, fry the puri while flipping it until light golden brown.
Once fried transfer it onto a sieve so that all the excess oil drips off.
Your sama ki puri is ready, fry the rest of the puris similarly.
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