ALOO JHOL ll HOW TO MAKE ALOO JHOL ll POTATO JHOL ll POTATO SUBZI

Aloo johol is a dish from Uttar Pradesh.  Jhol  means a thin gravy.  This subzi is served with Rice, Luchi, Puri, Paratha etc.  It is quite easy to make and tasty dish too.  Everyone like aloo subzi so let us not wait and go to the kitchen for preparing the same.

In this lock down period, it is an easy subzi to make with much lesser ingredients.

Let us look at the recipe now:  Video

Ingredients:

1 Big Aloo or 2 Medium size peeled and cubed.
2 Medium size tomato OR 1/4 Cup Tomato Puree
1 Onion finely chopped 

Tempering:

1 Tbsp Oil

1/2 Tsp Cumin seeds
Less than 1/4 tsp Fenugreek seeds /Methi seeds 
3/4  Tsp Ginger Garlic Green Chilli paste OR
A small piece of Ginger / 1 Green Chilli, 2-3 Cloves choped
A generous pinch of Asafoetida

Masala: Add according to your spice requirement

1/4  Tsp Coriander Powder

1/4 Tsp  Amchur  Powder (optional)

1/4 Tsp Garam Masala

1/4 Tsp Red chilli powder

1/4 Tsp Turmeric Powder

Garnishing:

Chopped coriander leaves.

Method:

Step 1

Peel off the potato skin, cut into cubes, wash two to three times.If you are using tomatoes, make puree of it.

Step 2

Heat oil, add Cumin seeds and Fenugreek seeds.  When it crackles, add the Green chilli, Garlic, Ginger etc. and saute for a minute.  Add the onion and saute till translucent.  Add tomato puree and cook till starts leaving the sides.  Add Coriander Powder, Chilli Powder, Asafoetida  and Turmeric Powder.  Mix well.  Add One and quarter cup of water, potato, salt and cook till potato is cooked. You can boil the potato and cut and put in the gravy.

Water according to your requirement you add.  If you want thin gravy, add accordingly.  Add Garam masala, Coriander leaves and switch off gas.

How to serve:

Serve along with Rice, Chapati, Luchi  and Phulka.

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