Jhol Waala Aloo and Poori (Station Style)

My Bihari likes station waala khaana a lot. So I tried making desi aloo ka jhol with poori . Which actually turned out to be full on station style. Here goes the recipe.

INGREDIENTS-

• Potato/Aloo,boiled-700 gm
• Mango powder/Amchoor - 3 tsp
• Chili powder/Lal mirch- 1tsp
• Turmeric /Haldi- 1tsp
• Black salt/Kala namak- 1tsp
• Salt- to taste
• Refined flour/Maida- 2 tbsp
• Fresh coriander,chopped- 1/4 cup
• Water- 1.5 litre

To grind together-

• Green cardamom/Hari Elaichi-5
• Black cardamom/Badi Elaichi -1
• Pepper corn/Kali Mirch-10
• Cinnamon/Daalchini-1/4 inch
• Cloves/Laung -6
• Green chilies/Hari Mirch-3
• Ginger/Adrak - 1.5 inch
• Spinach leaves /Palak -8

Tempering-

• Cooking oil- 2 tbsp
• Cumin seeds/Jeera- 1.5 tsp
• Whole red chilies-6
• Asafoetida/Hing- 3/4 tsp 
• Kashmiri chili powder- 1tsp(optional)

PROCEDURE-

1. Peel boiled potatoes and mash them roughly.
2. Take a big and heavy pan and add mashed potatoes in it.
3. Add all the whole spices (listed in- to grind) in a small mixer jar and grind to make fine powder,then add green chilies ,ginger and spinach and grind all together.
4. Now add this paste in the potatoes,add water and all the spices in it.
5. Mix well and cook on medium heat till it start boiling.
6. Add refined flour in 1/2 cup of water and mix well.
7. Add this refined flour mixture in the boiling curry and stir and mix well.
8. Let the curry cook for about 40 minutes on medium heat.keep stirring in between so potatoes will not stick at the bottom of the pan.
9. Heat oil in a small cooking pan and add cumin seeds when cumin start crackling add whole red chilies and asafoetida.
10. Remove the pan from fire,wait for few seconds then add kashmiri chili powder and pour this tempering on the boiling curry.
11. Switch off the flame,add chopped coriander and cover the pan.
12. Rest for 15 minutes and then serve.

Serving suggestions-Best served with pooris