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Potato Mint Tomato Curry with Puri & Boondi Raita
Potato Mint Tomato Curry with Puri & Boondi Raita

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We hope you got insight from reading it, now let’s go back to potato mint tomato curry with puri & boondi raita recipe. You can cook potato mint tomato curry with puri & boondi raita using 28 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Potato Mint Tomato Curry with Puri & Boondi Raita:
  1. Get (Ingredients for Potato Mint Tomato Curry):-
  2. Take 1 cup potato, boiled
  3. You need 7-8 fresh mint leaves, Chopped
  4. Provide 2 tomato paste
  5. Take 2 tsp ginger+ garlic paste
  6. Provide 1 onion chopped
  7. Use 1/4 tsp fennel seeds
  8. Provide 1 pinch asafoetida (hing)
  9. You need 1/2 tsp cumin powder
  10. Use 1/4 tsp aamchur powder
  11. Use 1/2 tsp kashmiri red chili powder
  12. Get 1/2 tsp coriender powder
  13. Get to taste Salt
  14. Take 1 tbsp oil
  15. Take 1 cup water
  16. Prepare (Ingredients for Puri):
  17. You need 1 cup wheat flour
  18. Prepare 1/4 tsp carom seeds (Ajwain)
  19. Get to taste Salt
  20. You need 1 tsp oil
  21. Take Water for dough
  22. You need Oil for deep frying
  23. Provide (Ingredients for Raita)
  24. Take 1 cup curd
  25. You need 2 tbsp boondi
  26. Use 1-2 pinch mint powder
  27. You need 1-2 pinch chaat masala
  28. You need to taste Salt
Instructions to make Potato Mint Tomato Curry with Puri & Boondi Raita:
  1. (For Aloo Sabzi):– Heat oil in a pan or kadai. Add, fennel seeds, asafoetida, saute for a second add onion, garlic, ginger paste saute for few minutes on a medium flame. Add tomato paste mix well and cook 3-4 minutes.
  2. Add chilli powder, turmeric powder, Coriander powder, dry mango powder and 1/2 cup water,mix well.cover and cook for 2 minutes.
  3. Now add boiled potato cubes, salt, mint leaves and 1/2 cup water mix well and cook on medium flame for 5 minutes, Garnish with fresh mint leaves. Ready
  4. (For puris):- Take a bowl add wheat flour, salt, oil, carom seeds, combine well add water and knead stiff dough.
  5. Cover and keep aside for 10-15 minutes.
  6. Divide the dough into equal portions make balls and roll out into round puri shape.
  7. Heat oil in a deep kadhai or pan fry puris till they turn golden brown in colour from both sides.
  8. Drain the puri on kitchen towel.
  9. Serve the hot puris with aloo sabzi with Raita..
  10. (Boondi Raita):- Take a bowl whisk curd add salt, boondi, mix well sprinkle little chaat masala and mint powder. Ready.

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