Step 1

firstly, in a pressure cooker take 5 potato, 1 tsp salt and enough water.

Step 2

cover and pressure cook for 3 whistles or until the aloo is cooked well.

Step 3

cool completely, peel the skin and mash slightly. keep aside.

Step 4

in a large kadai heat 2 tbsp oil. add 1 bay leaf, 1 inch cinnamon, 2 pods cardamom, 1 black cardamom, pinch hing, 1 tsp cumin and 2 chilli.

Step 5

saute on low flame until the spices turn aromatic.

Step 6

further, add 1 onion and 1 tsp ginger garlic paste.

Step 7

saute well until onions turn golden brown.

Step 8

keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and ¾ tsp garam masala.

Step 9

saute in low flame until the spices turn aromatic.

Step 10

also, add 2 tomato and saute until the tomato turns soft and mushy.

Step 11

now add boiled potato, 1 tsp kasuri methi and 1 tsp salt.

Step 12

saute for a minute until the aloo is coated well with masala.

Step 13

further, add 1½ cup water and mix well adjusting the consistency.

Step 14

cover and simmer for 10 minutes, or until the oil separates.

Step 15

now add 2 tbsp coriander and ¼ tsp garam masala. mix well.

Step 16

finally, enjoy aloo sabzi with poori.