Rasawala Aloo aur Poori ~ Potato Gravy with Poori

Today we are starting with 4th week of BM 70, and my theme for this week is " Cooking for One". You will be seeing single serving recipes for next 3 days. It was very difficult for me to find single serving recipes as most of the time I am  used to cook for 2 or more at home. There were very few situation when I was alone and hubby dear was travelling for work.  Only thing on my mind was to make maggi which was quick and easy to make in few minutes. If at all I had to make some other dish they turned out to be served for more than 2 people. Was new to cooking and didn't know how much quantity of ingredients I was supposed to take to cook for single serving. 

Now as the time changed,  tastes changed and have experience in cooking for single person to 30 people, I am here with a recipe made with Potatoes. Rasawala Aloo, Rasawala means gravy, Aloo means Potato. This delicious gravy can be served with any Indian bread. Here goes the recipe..........

Ingredients:


Potato  1 medium size 
Onion chopped 1/4 cup
Tomato chopped 1/4 cup
Coriander powder 1/2 spoon
Cumin powder 1/4 spoon
Chili powder 1/4 spoon
Haldi / turmeric powder 1/4 spoon
Salt to taste
Kasuri methi 1/2 spoon
Oil 1 cup
Chopped cilantro 1/4 cup
Wheat flour 1 cup


Preparation:


In a presser cooker heat 3 spoons oil and add chopped onions.
Saute till they turn light brown.
Now add chopped tomato, turmeric powder, cumin and coriander powder.
Add salt to taste and cook till tomatoes become soft.
Now add 1 1/4 cup water and bring it to boil.
Peel the skin of potatoes and cut into bite size pieces.
Rest in water for sometime before adding into gravy.
Once the water boils add the cut potatoes and presser cook for 2 whistles.
Once the presser is completely gone remove the lid.
 Add kasuri methi and  cook further till the gravy is little thick.
Gravy should not be too watery.
Garnish with chopped cilantro.
Serve with hot poori , chapati or any Indian  bread.

For making Poori:

Add 1 spoon oil and salt to wheat flour and mix well to make a semi hard dough for poori.
Keep aside for 10 minutes.
Add 1/2 spoon oil and knead the dough again. 
Divide dough into 8 equal portions and roll each portion into circular shape with rolling pin.
Heat oil for deep frying.
Once the oil is hot fry each poori on both sides.
Remove and place them  on a kitchen paper  towel to remove excess oil.
Serve hot with Potato gravy.

Check to see what my fellow bloggers are cooking for BM 70