Curry, potato, Punjabi

Dassana Amit’s selected Punjabi potato curry is the aloo sabzi component of her family’s Aloo Puri recipe. Carom seeds season a tomato-based gravy, with garam masala and amchur in the finish; this selection includes her homemade whole-wheat puri accompaniment.

Oil heats in a stovetop pressure cooker with carom seeds, followed by the supplied chopped onion. Ginger, selected optional garlic and green chillies are sautéed briefly, then chopped tomatoes cook until soft and pulpy. Turmeric, asafoetida and the selected red chilli powder are mixed in.

Peeled, evenly diced potatoes are added with salt and water, then pressure-cooked until tender. After the pressure drops, the lid is opened and a few potatoes are pressed against the cooker sides with a spoon while the curry simmers to thicken. Garam masala and amchur are mixed through, followed by coriander leaves for garnish.

For the selected puri, whole-wheat flour is kneaded with water and dough oil into a stiff dough. Portions are formed into balls, coated with a little oil and rolled into circles, then kept on a plate under a clean kitchen towel.

The puri fry in oil in a separate kadai. A slotted spoon nudges and presses the breads as they puff, then turns them to cook until golden. They drain on a paper-napkin-lined plate and are served hot with the hot potato curry, sliced onions and lemon wedges.