Aloo Bhuna and Palak Puri Recipe | आलू भुना और पालक पूरी रेसिपी

Aloo Bhuna and Palak Puri Recipe | आलू भुना और पालक पूरी रेसिपी

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Today, we bring you a delicious recipe for Aloo Bhuna and Palak Puri. Perfect for breakfast or a light lunch, the spicy flavors of Aloo Bhuna combined with the soft and nutritious Palak Puri make this dish extra special. It’s easy to prepare and loved by all.

Portion servings: 5-6 pax
Preparation time: 05 mins
Cooking time: 60 mins

Ingredients:

For boiling potatoes:
Water for boiling
Salt 1 tsp
Turmeric powder ½ tsp
Potato cut into quarters 4 pcs

For boiling potatoes
Oil 2 tbsp
Jeera ½ tsp
Boiled potatoes

For bhuna masala:
Oil 2 tbsp
Jeera 1 tsp
Onion chopped 2 pcs
Ginger & garlic paste 1 tbsp
Some water
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
Sauteed potatoes
Coriander chopped 1 tbsp
Green chilli slit 2 pcs
Mint chopped 1 tbsp

For puri:

Palak puree:
Palak leaves 1 bunch
Green chilli 2 pcs
Water as required
Salt ½ tsp

For poori dough:
Wheat flour 1½ cup
Suji ¼ cup
Salt 1 tsp
Ajwain ¼ tsp
Oil 1 tbsp
Palak puree
Water if required

Oil for frying

Method:

For Aloo Bhuna

Boil Potatoes:
In a pot, boil water with a pinch of salt and a little turmeric powder.
Cut potatoes into quarters and add them to the water. Cook until 80% done.
Drain and keep aside.

Sauté Potatoes:
Heat some oil in a pan and add a little cumin.
Toss the boiled potatoes and sauté until golden. Remove and keep aside.

Prepare the Bhuna Masala:
In the same pan, heat oil and add cumin seeds.
Add finely chopped onions and sauté until golden brown.
Stir in ginger-garlic paste and cook until the raw smell disappears.
Add chopped green chillies and tomatoes, then cook until the mixture becomes soft.

Add Curd Mixture:
Whisk curd with turmeric, red chilli powder, cumin powder, and coriander powder.
Add this mixture to the pan on low heat, stirring continuously.
Season with salt and add a little water to adjust the consistency.
Sprinkle dried fenugreek leaves and simmer.

Combine and Garnish:
Add the sautéed potatoes and mix gently to coat them in the masala.
Garnish with chopped coriander, slit green chillies, and fresh mint.
Let it cook for a few minutes before serving.

For Palak Puri

Prepare Palak Puree:
Blanch spinach leaves & green chilli briefly in boiling water, then transfer to ice water.
Blend the spinach & green chillies with little water, and salt into a smooth puree.

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

Roll the Puris:
Divide the dough into equal portions. Roll each portion into small discs.

Fry the Puris:
Heat oil in a pan and deep fry the puris one at a time.
Fry until they puff up and turn golden. Remove and drain excess oil.

Serve the spicy Aloo Bhuna with hot, fluffy Palak Puris for a delicious combination!


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