Wishing you all a very happy Dussehra and VijayDashmi. May Goddess Durga illuminates your life with countless sprinkle of happiness, wealth and good luck. Each year, on each day of Navratri, an incarnation of “Goddess Durga” is worshipped to celebrate the day of her victory over Mahishasura, and the ultimate victory of ‘Good over Evil.”
Navaratri is celebrated in different ways throughout India. Some fast, others feast. Yes, but on the eve of Navami ( which falls on the ninth day ) of Navratri special feast is offered to the Goddess which includes Poori/ Aloo ki Sabzi and Black Chana.
As the heading already suggests, I did make my favorite Aloo ki Sabzi and Poori this Navratri and yes, let me tell you my friends, this recipe is so easy to cook and put together. It requires minimal resources and ingredients and actually gets cooked within 15-20 minutes!!
I also have couple of more Navratri special recipes and content on my blog : – Check it Out.
So, without much ado, lets get started !!
Preparation Time : 10 minutes, Cooking Time : 15 minutes, Calories : 195/serving.
- Oil – 2 tablespoons
- Cumin seeds – 1 teaspoon
- Bay Leaf – 1
- Green Chillies – 2 chopped
- Tomatoes – 2 finely chopped
- Potatoes – 4- 5 medium sized and diced
- Salt – As per taste
- Turmeric Powder – 1 tablespoon
- Red Chilli Powder – 1 tablespoon
- Coriander Powder – 2 tablespoons
- Garam Masala Powder – 1/2 tablespoon
- Coriander leaves – to garnish
- Lemon juice – 1 tablespoon
- In a pressure cooker, add oil and allow it to heat for sometime. Once the oil gets heated up, add in the cumin seeds, bay leaf and green chilli and wait for it to splutter.
- Now, add in the chopped tomatoes. Add salt and Turmeric powder and mix it evenly with the tomatoes.
- After 2 minutes, add in the diced potatoes and mix it again.
- Add the remaining spices – Coriander powder and Red Chilli Powder. Cook the tomatoes and the potatoes with the spices for 5 minutes until the oil starts getting released from the sides.
- Throw in 1 cup of water and cover the lid of the pressure cooker.
- Cook it for 3 whistles on a medium flame and turn off the heat after 3 whistles.
- Allow the pressure to get released. Once the pressure is released, open the lid of the cooker and add Garam Masala Powder.
- Garnish it with coriander leaves and toss it up with lemon juice at the end.
The sabzi is now ready 🙂 I would suggest all my friends to eat it with Poori – ah its the best partner ever 🙂
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