No Onion No Garlic Aloo Baji (Potato gravy)

Hi all, so its the festival time and during festivals we strictly avoid any use of garlic or onion. So came across this recipe and decided to try it giving it my own touch with ingredients available in my pantry. It came out really well and was a big hit with my family. So here it goes. 

POTATO GRAVY (ALOO BAJI)

Aloo Baji (Potato Gravy)

INGREDIENTS

Potatoes: 1 big or 2 Medium boiled

Tomato: 1 Medium

Hing ( Asafoetida) : 1 Tsp

Bay Leaf: 1 medium

Cloves: 3-4

Cumin: 1 Tsp

Green Chillies: 2-3 finely chopped

Ginger: 1 Tbsp Chopped

Besan ( Gram Flour): 1 Tbsp

SPICES

Turmeric: 1/2 Tsp

Red Chilli Powder: 1 Tsp

Jeera-Dhania Powder: 1 Tsp

Chat Masala: 1 Tsp

Salt as required

Kasoori Methi: 1 Tsp crushed

Garam Masala: 1/2 Tsp

OTHER

Butter: 1 Tbsp

Oil : 1 Tbsp

Water 2-3 cups

Freshly chopped Coriander / Cilantro for garnish

MAKING

In a kadai add oil and butter. Once its heated, add the Hing, Cumin seeds, Bay leaf, Cloves, Green chillies and chopped ginger and saute. To this, add the Besan and saute in low flame for 3-4 minutes. Add in the chopped tomatoes and saute for a few minutes until the tomatoes have softened. Now add in the boiled potatoes. Saute and mix well for a few minutes before adding the spices (Turmeric, Red chilli powder, Jeera-Dhania powder, Chat masala and required salt ). Mix well and saute for a couple of minutes. Then add about 2-3 minutes and allow it to boil in low to medium flame until the gravy and the spices have cooked and mixed well. Finally add in crushed kasoori methi and 1/2 Tsp of Garam Masala and garnish with freshly chopped Cilantro/Coriander leaves.

Delicious Aloo Baji is ready to be served. Serve it hot with Rotis or Pooris

TIPS/VARIATIONS

Use your hand to mash the boiled potatoes when adding to the pan.

You could use sea salt or rock salt as well

You could also use Tomato Puree instead of chopped tomatoes.