• Cheyenne

Aloo Poori


3-4 tbsp oil

½ tsp asafoetida

2 tsp cumin seeds

1 tsp fennel seeds

1 tsp carom seeds

7-8 curry leaves

1-2 green chilies, chopped

½ tbsp red chili powder

2 tsp turmeric powder

1 tsp Kashmiri red chili powder

4 tomatoes, pureed

1 tbsp coriander powder

1 tbsp cumin powder

1 tsp garam masala powder

1 tsp dry mango powder

2 tsp salt, or per taste

2 cups potatoes, boiled and cubed

1 cup water

½ cup potato, mashed

2 tsp kasuri methi

1 tbsp coriander leaves, chopped


  1. Heat oil over medium. Once hot, add asafoetida, cumin, fennel, carom seeds, curry leaves, and green chili. Let roast 1 minute

  2. Add in red chili powder (1/2 tbsp, or per taste), turmeric, and kashmiri red chili powder. Give a good mix and then pour in pureed tomatoes

  3. Cover and let simmer 7-8 minutes

  4. After simmering, add in coriander, cumin, garam masala, dry mango powder, and salt. Give a good mix, then add in the boiled potatoes. Be careful not to boil the potatoes too long, or else they wont hold their shape

  5. Pour in water. You may need to add a little more or less, just add according to preference

  6. To help thicken this dish, add ½ cup potatoes mashed (just add an extra potato when boiling)

  7. Cover and simmer 5 minutes

  8. Take kasuri methi and roll between hands to crush into dish, also add coriander. Give everything a good mix and taste. Adjust spices as needed, per taste. Cover and allow to simmer one last time for 5 minutes. This dish goes best with fresh, hot poori (Separate post on how to make the poori)