Poori Aur Aloo Ki Sabzi

Serves: 4

Prep Time: 20 mins | Cook Time: 30 mins

🥔 For the Aloo Ki Sabzi (with Dahi Ki Chutney)

Ingredients:

• 5 medium boiled potatoes, peeled and roughly broken by hand
• 2 tbsp ghee (for richness)
• 1 tbsp oil
• 1 tsp cumin seeds
• 1 bay leaf
• 1/2 tsp asafoetida (hing)
• 2 green chillies, slit
• 1 tsp grated ginger
• 1 medium tomato, finely chopped
• 1/2 tsp turmeric powder
• 1 tsp Kashmiri red chilli powder
• 1 tsp coriander powder
• Salt to taste
• 1/4 cup Mummy's Magic Dahi Ki Chutney
• 1 cup water (adjust for desired consistency)
• Fresh coriander leaves, chopped
  

Method

1. Temper & Base: Heat ghee and oil together in a kadhai. Add cumin seeds, bay leaf, and hing. When they splutter, add green chillies and grated ginger. Saute till aromatic
2. Build Flavour: Add chopped tomatoes and cook until soft. Mix in turmeric, red chilli, and coriander powder. Saute for a minute until the spices are fragrant
3. Add Potatoes: Add the boiled potatoes and toss gently to coat them in the masala. Lightly mash a few pieces for texture
4. The Magic Twist: Lower the flame and stir in Mummy's Magic Dahi Ki Chutney. Mix well so it melts into the gravy, lending a creamy tang and a hint of garlic-pepper warmth
5. Simmer & Finish: Pour in water, simmer for 5-7 minutes till thick and aromatic. Finish with a sprinkle of coriander

💫 Result: A velvety, tangy-spicy potato curry with the unmistakable depth of Dahi Ki Chutney — festive, comforting, and indulgent.

For the Pooris

Ingredients:

• 2 cups whole wheat flour (atta)
• 1 tbsp semolina (sooji) (for crispness)
• 1 tbsp ghee
• Salt to taste
• Warm water to knead
• Oil for deep frying

Method

1. Knead the dough: In a large bowl, combine atta, sooji, ghee, and salt. Add warm water gradually to form a firm, smooth dough. Rest for 15-20 minutes
2. Shape & fry: Divide into small balls, roll into medium-sized pooris (not too thin). Heat oil till hot and fry each poori until golden and puffed. Drain on paper towels

✨ To Serve

Serve the Dahi Ki Chutney Aloo Ki Sabzi piping hot with fresh fried pooris, a bowl of raita, and a little sweet - perhaps halwa or jalebi - for that perfect festive touch.

💛 Chef’s Tip:

The Dahi Ki Chutney adds a naturally balanced tang, creaminess, and spice that mimics slow-cooked yoghurt gravies - without any extra effort. It's your shortcut to a dish that feels homemade, festive and restaurant-worthy all at once