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Poori Aloo – Spiced Potatoes with Onion and Achar Oil Recipe

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4.2 from 10 reviews

Poori Aloo is a flavorful and comforting potato curry perfect for pairing with crispy poori bread. This traditional Pakistani breakfast dish features tender yellow-fleshed potatoes cooked with aromatic spices and a tangy achar oil, creating a deliciously spiced side that complements poori beautifully.

Ingredients

Vegetables

  • 1 onion, thinly sliced (100g)
  • 4 yellow fleshed potatoes, roughly chopped into 1/2 inch pieces (3.5 cups or 400-420g peeled)

Spices and Seasonings

  • 3/4 tsp crushed garlic (if using paste then use 1 tsp)
  • 1/2 tsp grated ginger or 3/4 tsp ginger paste
  • 1 tsp salt
  • 3/4 tsp chili flakes
  • 3/4 tsp chili powder
  • 3/4 tsp turmeric / haldi
  • 1/2 tsp dhania powder / coriander powder
  • 1/2 tsp mustard seeds
  • 1/2 tsp kalonji/ nigella seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp saunf (lightly crushed)

Oils and Others

  • 1-2 tbsp of Achar Oil or Achar
  • Oil for sautéing
  • 3 cups water

Instructions

  1. Saute the onion: Heat a little oil in a pot over medium heat and sauté the thinly sliced onions until their edges turn lightly golden, releasing their natural sweetness.
  2. Add garlic and ginger: Stir in the crushed garlic and grated ginger, cooking for about 30 seconds to allow their flavors to infuse the oil and onions.
  3. Add spices: Mix in the mustard seeds, kalonji, cumin seeds, saunf, chili flakes, chili powder, turmeric, coriander powder, and salt. Sauté for another 30 seconds, letting the spices bloom and become aromatic.
  4. Add potatoes and water: Pour the roughly chopped potatoes into the pot, add 3 cups of water, and stir everything together ensuring the spices coat the potatoes evenly.
  5. Cook the potatoes: Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook on low heat until the potatoes are tender, about 15-20 minutes.
  6. Mash and season: Gently press and mix the potatoes to break them up slightly, creating a thick, rustic texture. Stir in the achar oil and adjust the seasoning if needed. Cook for another 1-2 minutes to blend the flavors before serving.

Notes

  • Use yellow fleshed potatoes for a creamy texture and better flavor absorption.
  • Achar oil adds a tangy and spicy depth to the dish, but you can adjust the quantity based on your taste preference.
  • This dish pairs best with hot crispy pooris for a traditional breakfast experience.
  • Adjust chili quantity to your desired spice level.
  • For a smoother consistency, mash the potatoes more thoroughly.

Find it online: https://marthatasty.com/poori-aloo-spiced-potatoes-with-onion-and-achar-oil-recipe/