1 November, 2016
StationWale Aloo ki sabzi
Station wale Aloo ki sabzi aur poori,
this is a super loved breakfast in the family.
Since Diwali holidays are on, the kids wanted a special breakfast, and what could be more special than an aloo-poori brekky? Ever since I remember, I have loved having this combination on select mornings, this was one way to make it more special, this tradition continues with my kids now.
My mom is an expert in making this Station wale Aloo (don’t know why it’s called so, no Station serves such a lip smacking fare, as far as I know). Ammi is generally a very busy person but when we visit her, she makes it a point to make this breakfast for us.
The aloo gravy is easy to make with simple ingredients but tastes great.
I make Pooris that are whole wheat though generally all purpose flour is used.
I also make a Halwa to complete the fare.
300 gms potatoes, boiled and chopped
1 tbsp oil
1 tsp cumin seeds or zeera
1-2 green chilies chopped
1 tomato finely chopped
2 tsp ginger-garlic paste (optional)
1 tsp turmeric powder
1 tsp kashmiri Lal mirch powder
1 tsp amchur powder
1/2 tsp garam masala,
Salt to taste
2 tbsp chopped coriander leaves
In a large wok, heat oil, add the zeera, as it starts to crackle, add the tomatoes, green chilies and ginger garlic paste if using.
Fry for a minute, add the dry masalas and salt, mix well then cover it and reduce the flame.
Let it cook till the tomatoes become mushy. Now add the potatoes and mix, mash it slightly withe back of a large spoon or with a masher. Add about 2 cups of water, cover and let it cook for about 10 minutes. The gravy should thicken up. Add the chopped coriander. Taste, adjust salt if required.