Puri Wale Aloo is a delicious North Indian potato curry that doesn't require onion or garlic. Instead, it uses a flavorful combination of spices, ginger, and tomatoes to create a rich taste. Simply follow the recipe, using ingredients like asafoetida, cumin seeds, and various spices to enhance the flavor.

If you don't have desi ghee, you can substitute it with vegetable oil or butter. For a dairy-free version, you can replace the curd with a plant-based yogurt. If you prefer less heat, reduce the number of green chillies or omit them altogether.

To store leftover Puri Wale Aloo, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. When reheating, add a splash of water to prevent it from drying out.

Puri Wale Aloo pairs wonderfully with puris, parathas, or even steamed rice. You can also serve it with a side of yogurt or raita to balance the spices and add creaminess to your meal.

Yes, Puri Wale Aloo can be made vegan by substituting the desi ghee with vegetable oil and replacing the curd with a dairy-free yogurt alternative. This way, you can enjoy this flavorful dish while adhering to a vegan diet.