Punjabi Aloo Puri

Punjabi Aloo Puri 
This Punjabi aloo ki sabzi is a stew like potato curry that is brimming with goodness of ground spices, ginger and hearty potato. You could opt for chapatti as a choice of bread for an everyday meal but deep fried puris make it so much more delicious! There are various different ways of cooking this sabzi in communities of India and our family recipe includes even fewer ingredients than this one. This has got to be my favourite one and as much as the combination of puri aloo is great for festivals and celebrations it’s also one that as Indians we devour into for breakfast (yes you heard that right). So put that salad down and give this a go. 

To make aloo subzi
Ingredients
1 1/4 cups boiled potato cubes
2 tbsp oil
1/2 cup finely chopped onions
2 tsp finely chopped garlic (lehsun)
1 tsp finely chopped ginger (adrak)
1 tsp finely chopped green chillies
1 cup finely chopped tomatoes
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/2 tsp garam masala
1/2 tsp dried mango powder (amchur)
2 tbsp finely chopped coriander (dhania)
salt to taste 

For Serving
puris

Method
Heat the oil in a broad non-stick pan, add the onions, garlic, ginger and green chillies and sauté on a medium flame for 2 minutes. 

Add the tomatoes, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. 

Add the chilli powder, turmeric powder, garam masala, dried mango powder and ¼ cup of water, mix well and cook on a medium flame for 1 to 2 minutes, whiles stirring occasionally. 

Add the potatoes, coriander, ½ cup water and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. 
Serve hot with puris.