Ingredients:

• For Potato curry: 4 – Potatoes (boiled and cut into pieces)
• 2 – Tomato (chopped)
• 2 – Green chilli (chopped)
• 1 tsp – Ginger (grated)
• 2 tbsp – coriander (chopped)
• 1 tsp – Turmeric powder
• 2 tsp – coriander powder
• 1 tsp – Red Chilli powder
• 1 tsp – Cumin seeds
• 1 pinch – Asafoetida
• 1 tsp – dried Fenugreek leaves
• salt to taste
• 1 tsp – Garam Masala powder
• 2 cup – water
• For poori: 2 cup – Wheat flour
• 1 pinch – salt
• 1 tsp – oil
• water for kneading
• oil for frying

Method:

1. Knead the wheat flour by adding salt and 1 tsp oil.
2. Make small balls and keep it aside.
3. Heat oil in a pan, add asafetida, cumin seeds and dry fenugreek leaves, saute add ginger and potatoes.
4. Stir for 2-3 minutes and add all spices and salt and mix well.
5. With a spoon move potatoes to one side of pan and add chopped tomato and chillies at the center.
6. Then cover them with potatoes.
7. Let it cook till potatoes are done.
8. Add 2 cup of water and boil the curry for 10 minutes.
9. Garnish with chopped coriander, garam masala and fresh cream or butter.
10. For poori heat oil in a pan, make small sized pooris on flatboard with rolling pin(size of pancake) and Deep Fried in oil.
11. Serve hot with aloo (potato curry).
12. Recipe Courtesy: Cooking With Sapana