Dahi Aloo & Spinach Poori

Pooris and Aloo are a great combo anytime. 

The dahi or yogurt spice cooked aloos are a great combo to enjoy with pooris or rotis. Also the spinach pooris are healthy and an easy way to feed pesky eating kids. 

Ingredients :

For Dahi Aloo -

- Baby Potatoes / Potato chunks 

- Roughly Chopped Onions - 2 (medium)

- Ginger - Garlic paste - 1 tsp

- Jeera - 1 tsp

- Salt - as required

- Chilli Powder - 1tsp

- Kashmir Tikha Mirchi Powder - 1/2 tsp

- Turmeric - 1 tsp

- Cloves - 4-5

- Cinnamon / Dalchini - 1 stick

- Coriander seeds - 1 tbsp

- Fennel Seeds / Saunf - 2 tbsps

- Pepper seeds / powder - 4-5 or 1 tsp

- Cardamom / Elaichi - 3 pods or 1/4 tsp

- Curd - 1 1/2 cups

- Oil

For Pooris -

- Spinach leaves - 1 bunch 

- Wheat Flour / Atta - 2 cups

- Semolina - 1 tbsp

- Salt - as required

- Oil - 1 tsp

- Turmeric - 1/2 tsp

- Jeera Powder - 1 tsp

- Water - as required

- Oil - for deep frying

Recipe for Dahi Aloo :

1. In a pan, add cloves, cardamom, cinnamon, dhaniya, sauf and dry roast till nice aroma comes, Blend into powder. This will be the masala powder for this curry

2. Boil the baby potatoes, peel and shallow fry till nice brown layer is formed. Take them into a tissue paper.

3. In a pan, heat 1 1/2 tbsp oil and add jeera. When the seeds splutter add the chopped onion and fry for 5 mins.

4. Add the ginger garlic paste and fry. The onions should turn brown.

5, Add the aloos and fry for 5 mins.

6. In a bowl add curd, salt, chilli powder, tikha mirch powder, turmeric and the prepared masala powder. Mix well without lumps.

7. Remove the aloos pan away from heat and add the curd mix. Quickly mix and move it back to heat. Close the lid & cook for 10-15 mins till oil oozes out.

8. Adjust the spices and add the chopped coriander. 

Recipe for Pooris :

1. Clean and boil the spinach leaves for 10 mins, rinse under cold water and make a puree of the leaves without water.

2. In a mixing bowl, add spinach puree, salt, turmeric, semolina, jeera powder and atta. Mix and crumble the dough so that the spinach paste gets properly mixed up. 

* Semolina will make the pooris puff up nicely.

3. Using little water make a dough. Apply oil and let the dough rest for 15-20 mins.

4. Take small balls, flatten and fry.

Serve the curry with pooris.