Hot poori and Bhandara Wala Aloo make a comforting meal. The sabzi has hand-crushed potatoes in a light tomato gravy, with ginger and whole spices adding aroma.

To make it, briefly temper hing, jeera and lightly crushed spices in oil or ghee. Cook the tomatoes with turmeric and coriander powder until soft, then add the potatoes. Pour in enough hot water to keep the gravy loose and simmer until the flavours come together. Finish with amchur and fresh coriander.

Serve the sabzi hot so the poori can soak up the gravy. Find the quantities and complete method in this poori wali aloo sabzi recipe.