About this recipe:This is a very popular and flexible dish in Bengal as it could be eaten at breakfast with luchi/poori, or with pulao or rice at dinner or lunch. It can be cooked in many different ways and this is the way I make it when I want it for breakfast to go with loochi /poori or parantha.
Make a dry masala by roasting whole jeera seeds, panch-foran seeds, mustard seeds, fennel seeds and kalo jeera seeds in a skillet. Take it out, let it cool and grind it in the blender. Keep it aside to be used later.
Pressure-cook upto 2-3 whistles till potatoes are cooked but firm.
Heat 1 tablespoon of oil in a skillet. Fry the potatoes with hing and little bit of salt. Take it out and set aside.
Fry the cut onions and ginger. Take out and grind in a blender with ¼ cup of water and the tomato.
Put the skillet back on fire, add remaining oil and put the ground mixture in it. Add potato. Add salt and sugar. Add jeera powder, dry red chili powder. Stir for 5 minutes and add 1 cup of water.
Cover it and let it simmer for 10 minutes on low flame to let the juices in. Finally add the dry masala. stir for 2 minutes and stop cooking. Serve hot with puri or parantha.
can substitute tomato ketchup for a whole tomato
prick the aloo with a fork after frying it so that the spices can get in