Introduction

A few years ago, I made Aloo Bhuna and Palak Puri for a family gathering. It was not just about the food; it was about the experience. The smells of the spices and the sizzling puris brought everyone together. It felt amazing to share this meal with my loved ones.

When I first learned this recipe, I loved how simple it was but still full of flavor. The crispy potatoes and the soft spinach puris were a perfect match. This dish quickly became a family favorite.

 

Portion Servings: 5-6 pax

Preparation Time: 05 mins

Cooking Time: 60 mins

 

Ingredients of Aloo Bhuna with Palak Puris

For Boiling Potatoes:

• Water for boiling
• Salt - 1 tsp
• Turmeric powder - ½ tsp
• Potato, cut into quarters - 4 pcs

For Sautéing Potatoes:

• Oil - 2 tbsp
• Jeera (Cumin) - ½ tsp
• Boiled potatoes

For Bhuna Masala:

• Oil - 2 tbsp
• Jeera (Cumin) - 1 tsp
• Onion, chopped - 2 pcs
• Ginger & garlic paste - 1 tbsp
• Green chilli, chopped - 1 tsp
• Tomato, chopped - 2 pcs
• Curd mixture:
  • Curd - ½ cup
  • Turmeric powder - ½ tsp
  • Red chilli powder - 1 tsp
  • Jeera powder - ½ tsp
  • Coriander powder - 1 tsp
• Salt - 1 tsp
• Water as required
• Kasoori methi - 1 tbsp
• Sautéed potatoes
• Coriander, chopped - 1 tbsp
• Green chilli, slit - 2 pcs
• Mint, chopped - 1 tbsp

For Palak Puri:

Palak Puree:

• Palak leaves - 1 bunch
• Green chilli - 2 pcs
• Water as required
• Salt - ½ tsp

For Poori Dough:

• Wheat flour - 1½ cups
• Suji (Semolina) - ¼ cup
• Salt - 1 tsp
• Ajwain (Carom seeds) - ¼ tsp
• Oil - 1 tbsp
• Palak puree
• Water if required

Other:

• Oil for frying

Instructions of Aloo Bhuna with Palak Puris

Step 1: Boil the Potatoes

In a pot, boil water with salt and turmeric powder. Add quartered potatoes and cook until they are 80% done. Drain and set aside.

Step 2: Sauté the Potatoes

Heat oil in a pan and add cumin seeds. Toss the boiled potatoes in the oil and sauté until golden. Remove from the pan and set aside.

Step 3: Prepare Bhuna Masala

In the same pan, heat oil and add cumin seeds. Add chopped onions and sauté until golden brown.

Add ginger-garlic paste and cook until the raw smell disappears. Stir in green chillies and chopped tomatoes. Cook until the mixture softens.

Step 4: Add Curd Mixture

Whisk curd with turmeric, red chilli powder, cumin powder, and coriander powder. Add the mixture to the pan on low heat while stirring. Season with salt, add water to adjust consistency, and sprinkle kasoori methi. Simmer for a few minutes.

Step 5: Combine and Garnish

Add sautéed potatoes to the masala and mix gently to coat. Garnish with coriander, slit green chillies, and mint leaves. Cook for a few more minutes and set aside.

Step 6: Prepare Palak Puris

Blanch spinach leaves and green chillies briefly, then transfer to ice water. Blend them with a little water and salt into a smooth puree.

In a bowl, mix wheat flour, semolina, salt, and carom seeds. Add oil and spinach puree gradually, kneading into a firm dough. Add water if required.

Divide the dough into portions and roll each into small discs. Heat oil in a pan and deep fry the puris until they puff up and turn golden.

Step 7: Serve

Serve the spicy Aloo Bhuna with hot, fluffy Palak Puris for a perfect meal!

About the Recipe

Aloo Bhuna and Palak Puri are more than just food. They bring comfort and joy. Aloo Bhuna is made with potatoes that are cooked with onions, tomatoes, and spices. The flavors are rich and delicious.

Palak Puri is made with spinach, flour, and a little semolina. The spinach gives it a bright green color, and the puris puff up nicely when fried. Together, these two dishes make a wonderful meal.

Cooking Tips

1. Parboil the Potatoes: Cook the potatoes until they are about 80% done. This keeps them firm and helps them absorb the spices later.

2. Blanch Spinach: Blanch the spinach quickly in hot water, then put it in ice-cold water. This keeps the spinach bright green.

3. Use Fresh Ingredients: Fresh spices and herbs make the dish taste much better.

4. Fry Puris in Small Batches: Fry one puri at a time to make sure they puff up properly.

5. Don’t Skip Kasuri Methi: Add dried fenugreek leaves at the end for a special flavor in the Aloo Bhuna.

What to Serve with It

This dish tastes great with a sweet lassi or mango panna. You can also serve a simple cucumber and tomato salad on the side. If you want, add some mint raita for a refreshing touch.

Frequently Asked Questions

What is Aloo Bhuna? Aloo Bhuna is a spiced potato dish made with onions, tomatoes, and aromatic spices.

How does Palak Puri get its green color? The green color comes from fresh spinach that is blended into a paste and mixed with the dough.

Can I use baby potatoes? Yes, baby potatoes work well because they stay firm and hold the masala nicely.

Can I prepare this dish ahead of time? You can make Aloo Bhuna in advance and reheat it. But Palak Puris taste best when freshly made.

Is Kasuri Methi necessary? It’s optional, but it adds a unique flavor to Aloo Bhuna.

What oil should I use for frying puris? Use neutral oils like sunflower or canola oil for frying.

Can kids eat this? Yes, just make the Aloo Bhuna less spicy for them. Kids love the bright green puris!