No Onion No Garlic Tari Waale Aloo

Tarri waale aloo

Ingredients:

• TOMATO 5 MEDIUM SIZED (DICED)
• GINGER 1 INCH
• GREEN CHILLI 2 NOS.
• MUSTARD OIL 2 TBSP
• WHOLE SPICES
• MUSTARD SEEDS 1 TSP
• CUMIN SEEDS 1 TSP
• CORIANDER SEEDS 1 TSP
• RED CHILLI 2 NOS.
• CURRY LEAVES 8-10 NOS.
• GINGER 1 TBSP (CHOPPED)
• GREEN CHILLI 2 NOS. (CHOPPED)
• ASAFOETIDA 1/2 TSP
• POWDERED SPICES
• TURMERIC POWDER 1/4 TSP
• KASHMIRI RED CHILLI POWDER 1 TBSP
• CORIANDER POWDER 1 TSP
• SALT TO TASTE
• JAGGERY1 TBSP
• POTATO 5-6 MEDIUM SIZED (DICED)
• HOT WATER 500-750 ML
• GINGER 1 INCH (JULIENNE)
• KASURI METHI A PINCH
• FRESH CORIANDER A SMALL HANDFUL (CHOPPED)

Method:

1. 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.
2. 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.
3. Once the oil cools down a bit, switch on the flame & add all the whole spices along with curry leaves, chopped ginger & asafoetida.
4. 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.
5. 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.
6. Once you have cooked the potatoes, switch off the flame & let the cooker depressurize naturally.
7. 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.
8. Further add julienned ginger, kasuri methi & fresh coriander & stir well.
9. Your delicious no onion no garlic tarri waale aloo is ready.

Sama ki puri

• SAMA 1 CUP
• WATER AS REQUIRED
• BLACK PEPPER POWDER 1/4 TSP
• SENDHA NAMAK TO TASTE
• FRESH CORIANDER 1 TBSP (CHOPPED)
• OIL 1 TBSP

Mehtod:

1. Transfer the sama rice into a bowl & wash it well using water, then soak the sama in water for 1-2 hours.
2. Once soaked, drain out the water & add the sama into a mixer grinder jar along with water & grind it into a fine paste.
3. Transfer the paste into a pan & cook over medium flame while stirring continuously until it forms into a soft dough.
4. 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.
5. Once you have kneaded the dough well & it gets non-sticky, cover it with a damp cloth & let it rest for 5 minutes.
6. 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.
7. 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.
8. Once fried transfer it onto a sieve so that all the excess oil drips off.
9. Your sama ki puri is ready, fry the rest of the puris similarly.