Halwai Style Hing Jeera Aloo ki Sabzi

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Hing Jeera Aloo ki Sabzi is a spicy potato curry mostly enjoyed in UP and other parts of Northern India. The lip-smacking curry makes for a perfect accompaniment to kachoris, parathas as well as pooris. Traditionally, it is paired with Bedmi Poori - a spiced lentil stuffed crispy fried bread, yet another popular delicacy from the region. For me, Hing Jeera Aloo, Bedmi Poori and a chilled glass of meethi lassi makes for the most hearty breakfast to ever enjoy.

The ongoing lockdown has made us stay inside our homes for more than a month now. With that, I am sure most of you would be missing that tentalizing Sunday breakfast of poori aloo ki sabzi, kachoris and samosas from that one special halwai highly famous in your colonies - am I right? Even I am missing that lipsmacking street-side breakfast, and therefore, decided to make this hing jeera aloo ki sabzi in traditional halwai style at home. Served it with bedmi poori and our yummilicious breakfast for today was sorted in no time. You too can try out this sabzi and enjoy a lovely breakfast to your heart's content.


Halwai Style Hing Jeera Aloo ki Sabzi


INGREDIENTS

  • Boiled and peeled potatoes - 4 to 5
  • Oil - 3 tbsp
  • Curd - 1/4 cup
  • Roughly chopped tomatoes - 3
  • Finely chopped green chilies - 3 to 4
  • Grated ginger - 1 inch
  • Cumin seeds - 2 tsp
  • Haldi powder - 1/2 tsp
  • Red chili powder - 1 to 2 tsp, to your preferred spice level
  • Kashmiri red chili powder - 1 tsp
  • Coriander/dhaniya powder - 1 tbsp
  • Saunf powder - 1 tsp
  • Methidana - 1/2 tsp
  • Amchoor - 2 tsp
  • Garam masala powder - 1 tsp
  • Black pepper powder - 1/4 tsp
  • Hing - 1/2 tsp
  • Salt - to taste
  • Crushed kasoori methi - 1 tsp
  • Freshly chopped dhaniya - a handful


Halwai Style Hing Jeera Aloo ki Sabzi


METHOD

  • Blend tomatoes and curd together to a smooth mixture. Keep aside.
  • In a wok, heat the oil.
  • Add grated ginger and green chilies. Fry on medium until fragrant.
  • Next, add methi seeds. Once they change color, add jeera. As jeera splutters, add all the dry spices except garam masala and amchoor. Give a nice mix.
  • Add tomato and curd mixture. Stir for few minutes and then cover and simmer for 7 to 8 minutes or until oil starts separating.
  • Crush the potatoes by hand and add in the masala.
  • Give a nice stir. Cook the potatoes on medium heat along with the masala for 5 minutes.
  • Add 1 to 2 cups of water. Season with salt. Give a nice stir and again cover and cook on simmer for 10 minutes.
  • Mix in garam masala powder, amchoor and crushed kasoori methi.
  • Mix hing with a tbsp of water and add to the curry. Let the curry cook for another 5 minutes. Adding hing at this stage would lend that beautiful and prominent hing flavour to the sabzi.
  • Garnish with chopped coriander and serve with plain poori or bedmi poori on the side.

Halwai Style Hing Jeera Aloo ki Sabzi


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