Heat oil in a pressure cooker. Add the carom seeds and fry them for a couple of seconds. Now add the chopped onions and saute them till soften.
Add the ginger, garlic and green chilies and saute till the raw aroma of the ginger and garlic goes away.
Add the chopped tomatoes and saute till the tomatoes become soft and pulpy.
Add the turmeric powder, asafoetida and red chili powder. Mix well.
Now add the diced potatoes. Add salt and mix well.
Add water and pressure cook the curry for 3 to 4 whistles or till the potatoes are done.
Open the lid and simmer the curry by pressing a few cooked potatoes with the spoon on the sides of the cooker.
This is to get a slightly thicker consistency of the gravy. The starch from the aloo make the gravy a little thick.
Once done, sprinkle some garam masala powder and mango powder. Mix well and garnish with some coriander leaves.
Serve aloo sabzi hot with poori.
Knead the wheat flour into a stiff dough with water and oil. Make small balls of the dough. Roll into rounds having 4 to 5 inches diameter.
Heat oil for deep frying. Fry the pooris in oil till they get puffed and are golden brown.
Remove them into paper napkins to remove excess oil.
Serve the hot pooris with the aloo sabzi, along side with sliced onions and some lemon wedges.
Consistency: You can have the consistency of the aloo sabzi as per your preference. However avoid making it watery or thin.
Less or more spicy: The spice powders, namely chili powder, garam masala and mango powder can be adjusted per your liking.
Carom seeds substitute: In the absence of carom seeds, you can add cumin seeds. The curry or sabzi will not have the carom seeds flavor, but still taste good.
Cooking in a pan: If you don't have a pressure cooker than after adding the potatoes and water, cover the pan and let the potatoes get cooked. Remember to check in between. You can always add more water later if you feel the gravy has become too thick.