Station Walle Aloo | How to make Station Walle Aloo
Station Walle Aloo is the perfect potato gravy to be eaten with Bedmi pooris, kachoris or even lacha parantha.
Ingredients
- 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
Instructions
- 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
Tried this recipe?Let us know how it was!