Step 1

Heat oil in a pressure cooker. Add the carom seeds and fry them for a couple of seconds. Now add the chopped onions and saute them till soften.

Step 2

Add the ginger, garlic and green chilies and saute till the raw aroma of the ginger and garlic goes away.

Step 3

Add the chopped tomatoes and saute till the tomatoes become soft and pulpy.

Step 4

Add the turmeric powder, asafoetida and red chili powder. Mix well.

Step 5

Now add the diced potatoes. Add salt and mix well.

Step 6

Add water and pressure cook the curry for 3 to 4 whistles or till the potatoes are done.

Step 7

Open the lid and simmer the curry by pressing a few cooked potatoes with the spoon on the sides of the cooker.

Step 8

This is to get a slightly thicker consistency of the gravy. The starch from the aloo make the gravy a little thick.

Step 9

Once done, sprinkle some garam masala powder and mango powder. Mix well and garnish with some coriander leaves.

Step 10

Serve aloo sabzi hot with poori.

Step 11

Knead the wheat flour into a stiff dough with water and oil. Make small balls of the dough. Roll into rounds having 4 to 5 inches diameter.

Step 12

Heat oil for deep frying. Fry the pooris in oil till they get puffed and are golden brown.

Step 13

Remove them into paper napkins to remove excess oil.

Step 14

Serve the hot pooris with the aloo sabzi, along side with sliced onions and some lemon wedges.