Aloo Puri (Sabzi)

Boiling Potatoes

1. 1Follow this to boil potatoes
2. 2Once the pressure is released, allow the potatoes to completely cool down

   this allows the potatoes to be broken into sizable chunks, rather than turning into a mush when handled hot

3. 3Peel and break them roughly with your hands.

Gravy

1. 1Heat 3 tbsp of vegetable oil in an open skillet over medium high heat

   no cast iron, because tomatoes

2. 2Once the oil is hot, add 1 tbsp of zeera and let it sizzle until you can just begin to smell it
3. 3Add
   • 1 inch long grated ginger bulb
   • 1/2 tbsp heeng
   • 1 tsp dhaniya powder
   • 1 tsp haldi powder
   • Red chilli powder to taste
   • Salt to taste
4. 4Stir everything together and let the spices cook for ~30 seconds
5. 5Add the diced tomatoes
6. 6Cover the pan with a lid and cook for 3 minutes until the tomatoes soften
7. 7Add potato chunks to the gravy
8. 8Add water based on how thick you like your gravy

   If you add too much water, it will dilute the spices and make the dish taste bland