If you have visited North India you will find this amazing breakfast on street sides that serves you one bowl of potato curry which is a bit tangy along with hot and fluffy deep fried puri (Indian bread). Today i’m sharing one of our family’s favorite breakfast which we often enjoy on weekends. When it;s khatte aloo on the menu the puris have to be countless. Puri bhaji is one its own special kind of breakfast found all across India but this particular presssure cooker recipe is simple mouth watering and absolutely delicious. Sharing the recipe below, do try making at home and share your thoughts on it, would love to know your views and also share your favorite breakfast recipe at home. The most interesting combo shall be made by me and shared on my blog as well.
To make this easy pressure cooked khatte aloo ki sabzi all you need to do is : Heat oil in a pressure cooker and add red chilies, cumin seeds, asafoetida and curry leaves and wait till they crackle up. Immediately add fine chopped onions and saute till golden in color. Now add ginger garlic paste along with some chopped green chilies and fry till raw smell goes off. Add in chopped tomatoes along with turmeric powder, red chili powder, coriander powder, garam masala and amchur. Fry till oil starts leaving sides. Keep adding little water to avoid masala getting burnt. Once the masala is done, add in the chopped potatoes and mix well till everything incorporates well. Fry again for a couple of minutes and then season with salt as per taste. Add around 1-2 cups of water, stir well and close the lid of the cooker. Pressure cook only till two whistles and turn off the gas. Once the pressure is release from the cooker, carefully open the lid and stir the potato curry. If you find the curry to be too thin then again turn on the gas and cook on high flame till it reach the required consistency. Transfer the curry into a bowl and garnish with fresh chopped coriander. Your kahtte aloo is good to go with hot and fluffy puris.
Amritsari Chole is one of the finest Chick Pea recipe that comes from Punjabi Cuisine, specially from the Holy City of Amritsar. Boiled while chickpea is slow cooked and simmered with onion and tomatoes along with some handpicked spices that makes it a delectable curry served with soft and fluffy kulchas or bhatura. To make Amritsari Chole you first need to wash and soak chole over night or at least 7-8 hours till it rises and doubles. Add chole in a cooker along with salt, bay leaf, big cardamom, cinnamon stick and tea bags. Close the lid and pressure cook it till the chole softens. Collect the cooked chole in a bowl along with whole spices, discard the tea bags and keep aside. Heat oil in a wok and add chopped onions and green chilies, saute till the onions sweat and turns pink in color. Now add ginger garlic paste and fry till raw smell does off. Add in chopped tomatoes and saute till they ate mushy. Now add coriander powder, red chili powder, turmeric (optional), amchur powder and anardana powder and fry till oil starts leaving the sides. Now add cooked chole along with the water and mix well. Adjust salt again as per taste and let the curry boil. Simmer the gas and close the lid, let the chole cook for another few minutes till it thickens and oil starts oozing out. Sprinkle some garam masala powder and give a quick stir one last time. Turn off the gas and garnish with some fresh chopped coriander. You Amritsari Chole are good to go with Bhature, Kulcha, Puri or may be some plain rice.