Kachori Aaloo

Aloo - 3, large, boiled and peeled

Green chilies - 2 -3

Ginger - 1"

Turmeric powder - 1/4 tsp

Amchur powder - 3/4 tsp

Coriander leaves - 1/4 cup, chopped fine along with stalks

Salt to taste

Grind to a fine powder:

Cloves - 4-5 (do not skimp on cloves)

Green cardamom - 1

Black cardamom - 1

Coriander seeds - 1/2 tbsp

Cumin seeds - 1/2 tsp

Black pepper corns - 1/2 tsp

Cinnamon stick - 1/2"

For tempering:

  Oil - 1/2 tbsp

  Cumin seeds - 1/2 tsp

  Dry red chilies - 1, tear into two pieces

  Bay leaf - 1

  Asafoetida - 1/4 tsp

• Roughly crush the boiled potatoes with your hand. Set aside. (do not chop them into perfect cubes using a knife)
• Grind the spices listed above to a fine powder. Set aside.
• Coarsely crush ginger and green chilies in a mortar pestle. Set aside.
• Heat oil in a heavy bottomed vessel till hot. Reduce flame to medium, add cumin seeds and allow to splutter. Add red chilies, bay leaf and asafoetida and saute for a few secs.
• Next add the green chilies-ginger paste and turmeric powder and mix. Immediately add the crushed potatoes and mix. Add 5-6 cups of water or enough water such that the potatoes are immersed in it. 
• Add salt and three fourth of the coriander leaves (along with stalks) and mix. Bring to a boil, reduce flame to low medium, place lid and cook for 45 minutes. Keep stirring once in a while so that the curry does not stick or burn at the bottom. If required, add more water for a liquid consistency during the cooking process.
• Add garam masala powder and amchur powder and mix well.
• Turn off flame and remove to a serving dish. Garnish with chopped coriander and place lid and allow to rest for a few minutes before serving.
• Serve warm with khasta kachori or puris. If serving with puris, you can make a slightly thicker gravy by reducing water content.