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Export 20 ingredients for grocery delivery
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.
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