Temple’s Kitchen: Potato Korma – Aloo Bhaji

There
are several types of Kormas. Some are decadent, some light. Some use lots of
whole spices, some use just a few and some use coconut. Every household has its
own unique way to cooking Potato Bhaji. I have shared my version of Aloo Bhaji here. Make it at home with this easy recipe.

Preparation
Time     10 Mins

Cooking
Time         20 Mins

Cuisine                North Indian

Serves                4-5

Ingredients

Large
Potatoes              4 Nos.

Big
Tomatoes                 2Nos.

Green
Chillies                 1 Nos.(Finely Chopped)

Grated
Ginger                1
Tablespoon

Asafetida
Powder          ½ Teaspoon

Coriander
Leaves           2
Tablespoon (finely chopped)

Masala
Powder

Turmeric
Powder           ½ Teaspoon

Red
Chili Powder             1 Teaspoon

Dhania
Powder                1 Teaspoon

Garam
Masala Powder     ½ Teaspoon

To
Temper

Oil                                 2 Tablespoon

Cumin
Seeds                  ½ Teaspoon

Fennel
Seeds                  ½ Teaspoon

Method:

• Wash,
  Peel and chop the Potatoes into cubes. Chop the tomatoes into cubes.
• In
  a Pressure cooker, heat the oil and temper the cumin & Fennel seeds, chopped
  chillies and  Asafetida Powder . Fry in
  low flame.
• Now
  add the chopped Potatoes, Turmeric powder, garam masala Chili Powder, dhania
  Powder  and fry until oil separates.
• Now
  add 1 cup of water and pressure cook for 2 whistles. Switch off the stove
• After
  pressure cooker steam release, open the cooker add the tomatoes and salt. Cook
  it in low flame for 5 minutes.
• Add
  the coriander leaves adjust the water consistency. Mix it well.
• Now
  Aloo Bhaji is ready to serve.
• Serve
  with Pulao, Poori or Chapatis

Note:

•   Don’t
  add more water than requires. The Korma should be thick

My
other Aloo Bhaji Recipes, click here