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Aloo Sabzi (Spiced Potato Gravy) Ingredients & Quantities: 1. Mustard Oil: ~2–3 tbsp 2. Panch Phoron (Whole Spice Blend - Cumin, Mustard, Fennel, Nigella, Fenugreek): ~1 tsp total 3. Dried Red Chillies: 2 whole 4. Ginger: 1-inch piece 5. Garlic Cloves: 5–6 cloves 6. Green Chillies: 2–3 7. Fresh Coriander Leaves: A generous handful Ground Spices: 1. Coriander Powder: 1 tsp 2. Red Chilli Powder: 1/2 tsp 3. Turmeric Powder: 1/2 tsp 8. Boiled Potatoes: 4–5 large (peeled) 9. Salt: To taste 10. Water: ~2 cups 11. Kasuri Methi (Dried Fenugreek Leaves): ~1 tsp (crushed) Preparation Steps: 1. Heat mustard oil in a pan. Add panch phoron and dried red chillies to temper in the hot oil. 2. On a mortar pestle, coarse grind ginger, garlic, green chillies, and fresh coriander leaves into a vibrant green paste. 3. Add this fresh green paste into the hot oil and sauté well. 4. Add turmeric powder, coriander powder, red chilli powder, and salt. Stir to fry the spices. 5. Roughly crush boiled potatoes by hand and add them directly into the pan. Mix well to coat with the masala. 6. Pour in water, bring to a boil, and let it simmer until the gravy thickens. 7. Sprinkle crushed kasuri methi and extra chopped green chillies on top, mix well, and remove from heat. Soaking & Paste Preparation (For Kachori Dough) Ingredients & Quantities: 1. Urad Dal (Skinned split black gram): ~1/2 cup 2. Water: As needed for soaking 3. Dahi (Yoghurt / Curd): ~2 tbsp Preparation Steps: 1. Add urad dal to a bowl, pour water over it, and let it soak. 2. Drain the soaked dal and transfer it into a blender jar. 3. Add 2 tablespoons of curd to the blender and grind into a smooth, thick paste. Set aside. Kachori Dough & Frying Ingredients & Quantities: 1. Atta / Maida (Flour blend): ~2 cups 2. Sooji (Semolina): ~1/4 cup 3. Ajwain (Carom Seeds): ~1/2 tsp (crushed) 4. Kalonji (Nigella Seeds): ~1/2 tsp 5. Salt: ~1 tsp / to taste 6. Oil: 1–2 tbsp (for dough moyan) + extra for deep frying 7. Prepared Urad Dal & Yogurt Paste: Full batch Preparation Steps: 1. In a large bowl, add flour, semolina, crushed ajwain, kalonji, salt, and 1–2 tbsp of oil. Mix thoroughly. 2. Add the blended urad dal paste to the flour mixture and knead into a smooth, firm dough. 3. Drizzle a little oil over the dough, cover, and let it rest. 4. Divide the dough into small, equal-sized dough balls. 5. Roll out each dough ball into a small, mini-puri sized disc. 6. Deep-fry the kachoris in hot oil until they puff up golden brown and crispy. 7. Serve hot, crisp club kachoris alongside the tangy aloo sabzi.

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