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a small bowl of poori aloo in the front, chole and chai in the back
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Poori Aloo - Nashtay Walay Aloo

Course Breakfast
Cuisine Indian, Pakistani
Keyword aloo, aaloo
Servings 4
Author Sarah Mir

Ingredients

  • 1 onion, thinly sliced
  • ¾ tsp crushed garlic (if using paste then use 1 tsp)
  • ½ tsp grated ginger or ¾ tsp ginger paste
  • 4 potatoes roughly chopped into ½ inch pieces (roughly 3.5 cups)
  • 1-2 tbsp of Achar Oil or Achar

Spices

  • 1 tsp salt
  • ¾ tsp chili flakes
  • ¾ tsp chili powder
  • ¾ tsp turmeric / haldi
  • ½ tsp dhania powder / coriander powder
  • ½ tsp mustard seeds
  • ½ tsp kalonji/ nigella seeds
  • ½ tsp cumin seeds
  • ½ tsp saunf (lightly crushed)

Instructions

  • Saute the onion in a little oil on medium heat until the edges are lightly golden
  • Stir in the garlic and ginger and saute for 30 seconds
  • Now stir in the spices, saute for another 30 seconds
  • Add the potatoes into the pot along with 3 cups of water and stir well.
  • Bring the potatoes to a boil and simmer on low heat until tender.
  • Mix well pressing gently to break up the potatoes a little, then stir in the achar/oil and adjust seasoning.