Station Walle Aloo is the perfect potato gravy to be eaten with Bedmi pooris, kachoris or even lacha parantha. This is the recipe where your search for that perfect aloo ki sabji ends.
Who doesn’t like a good aloo ki sabji. I am yet to meet a person who would say I don’t like aloo (ok I do need one person but then that doesn’t count). And most of us have grown up with fond memories of that lovely aloo ki sabji that mum used to make but for me the strongest aloo ki sabji memories are the one bought from outside. Two very familiar 0nes – the station walle aloo and the one that dad used to get from corner shop with bedmi poori.
I had almost forgotten this curry, till last week ColorsFoodie posted a picture of bedmi poori and station walle aloo. I saw that picture and was obsessed, I WANTED it NOW. I wanted to dig into the picture and eat it, it was the curry I had been dreaming of. The curry my dad LOVED to bits. Yes my mind is all around dad and his favorite foods these days. Forgive me, if I feel stuck to it but these days. all I want to eat is the dishes that touched him, dishes that remind me of him. I see myself getting madly drawn to memories, to the taste of childhood.
I was traveling when Chaitali had posted the picture and the first time I found to cook it, the first weekend that came. I found myself making the Station walle aloo and bedmi poori for breakfast guests. A meal that dad would have loved, a meal dad would have relished.
I served this to a few guests I had at home that day and they all licked the bowls and plates clean. It was one of those simple, comforting homely meals we all crave for. The meal that might be sinful but still leaves your heart and soul in a very happy place.
So let me not bore you more, here is the recipe of the Station Walle Aloo. Fry up some pooris along or make some paranthas, buy some kachoris or simply eat with toasted bread. But make it as soon as you can.
Station Walle Aloo | How to make Station Walle Aloo
- 500 grams boiled potatoes
- 2 large tomatoes pureed
- 1 tsp methi seeds fengureek
- 1 tsp cumin seeds jeera
- 1/4 tsp heeng asafoetida
- 2 green chillies sliced
- 1 tsp kashmiri chili powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 2 tbsp oil
- Salt to taste
- coriander leaves to garnish
- Wash and boil potatoes. Peel and roughly chop when done. Set aside
- Soak the methi seeds in warm water for about 20 mins or so. Using a mortar pestle or a mixer, grind it to a rough paste.
- In a kadhai, heat oil. Add heeng and sautee for 10 secs. Add cumin seeds and green chillies and sautee for another 1 minute
- Add the ground methi seeds and sautee for 1 minute. Add the pureed tomatoes and fry for 5-6 minutes till the tomatoes are well cooked and the oil separates
- Add all dry masalas and sautee for 1-2 minutes
- Add chopped potatoes and mash a few of them to give body to your gravy.
- Add about 2 cups of hot water and cook till the gravy is thick
- Serve hot with pooris, pachranga pickle and a cup of chai for bliss