Aloo, You There?
Boiled potatoes in a spiced yogurt gravy.
Course
Side Dish
Cuisine
Indian
,
Punjabi
Servings
Prep Time
4
15
minutes
Cook Time
10
minutes
Servings
Prep Time
4
15
minutes
Cook Time
10
minutes
Ingredients
1
cup
whisked curd
dahi
3
cups
boiled potato
peeled and cubed
1
gram
tbsp besan
bengalflour
1
tbsp
ghee
1/2
tsp
Mustard seeds
1
tsp
Cumin seeds
jeera
1
tsp
fennel seeds
saunf
1/2
tsp
nigella seeds
kalonji
1
Bay Leaf
1
stick cinnamon
dalchini
2
Cloves
a pinch of Asafetida
hing
1
tsp
chilli powder
or to taste
1/4
tsp
Turmeric powder
haldi
1
tsp
coriander-cumin powder
1/4
cup
Water
salt to taste
leaves
A handful chopped coriander
for garnish
Instructions
Whisk together the curd and besan. Keep aside.
Heat ghee in a pan and sauté the mustard seeds, cumin seeds, fennel seeds, nigella seeds, bay leaf, cinnamon, cloves and asafetida on a medium flame for a few seconds.
Add the curd, water, chili powder, turmeric powder and coriander-cumin powder. Mix well and cook on a slow flame for 2 minutes, stirring continuously.
Add the potatoes and salt. Mix well and cook for 2-3 minutes, stirring occasionally.
Turn off the stove and give on final stir.
Garnish with coriander leaves and serve hot.