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Allu Poori (Curried Potatoes)

Prep Time 20 minutes
Cook Time 25 minutes
Servings 4
Allu poori is boiled potatoes tempered with whole cumin seeds and spices in a tomato sauce that goes with pooris, a deep-fried Indian flatbread.      

Ingredients

  • 6 medium potatoes, boiled, peeled, and diced into bite sized cube
  • ¼ cup yellow onions or shallots chopped fine
  • 1 tsp fresh ginger chopped
  • ¼ tsp chili powder or to taste
  • ¼ tsp turmeric powder
  • 1 tsp cumin powder (or ½ teaspoon cumin seeds)
  • 2 tbsp tomato paste (or 3 fresh tomatoes chopped fine or puréed)
  • 2-3 tbsp cooking oil
  • 1 small or medium green chili (jalapeño), whole or chopped (optional)
  • 3 cups hot water (approximately)
  • 1 tsp salt or to your taste
  • ¼ tsp garam masala (optional)

Instructions 

  • Heat oil in a deep skillet or wok. Toss in cumin seeds, stir for 30 seconds.
  • Add the green chili and ginger, stir for 30 seconds.
  • Add the onions and sauté for 3-5 minutes until they start to turn slightly brown.
  • Add turmeric, chili, and cumin powders.
  • Stir the powders for less than 30 seconds, and then add the tomato paste.
  • Cook for about 2-3 minutes to get the raw taste of tomatoes out. If using fresh tomatoes, cook until they turn pulpy, approximately 10-15 mins.
  • Now add the potatoes into the onion-tomato spice mixture and add approximately 3 cups of water.
  • Add salt. Give the mixture a nice stir, then cover, and bring to a boil.
  • Simmer for 10 minutes.
  • Uncover and with the back of your spoon mash some of the potatoes up against the sides of the pan to get a thickish gravy.  
  • Monitor the water you add. The gravy has to be a thick gravy and not watery. If it gets too thick you can add more water, if too thin, uncover and cook until it thickens
  • Turn off heat and let sit 5 -10 minutes.
  • Pour into a serving dish and garnish with chopped cilantro and sprinkle with garam masala
  • Serve with pooris, pita bread, tortillas or parathas. This dish goes well with any kind of flat bread.

Notes

Garnish: 1/4 cup fresh green cilantro {coriander} washed and chopped fine. Use more of the leaves and discard most of the stalks (or save the stalks for dals or soups).