Aloo ki Subji

Preparation Time: 10 mins.
Cooking Time: 10 mins.
Serve 4.
Ingredients

• 4 cups potatoes peeled,cubed and boiled
• 1 cup curds (dahi), beaten
• 1 tsp besan (Bengal gram flour)
• 1/2 tsp mustard seeds ( rai / sarson)
• 1 tsp cumin seeds (jeera)
• 1 tsp fennel seeds (saunf)
• 1/2 tsp nigella seeds (kalonji)
• 1 bayleaf (tejpatta)
• 2 cloves (laung / lavang)
• 2 sticks cinnamon (dalchini)
• 1/8 tsp asafoetida (hing)
• 2 tsp chilli powder
• 1/4 tsp turmeric powder (haldi)
• 1 tsp coriander-cumin seeds (dhania-jeera) powder
• 1 tbsp ghee
• salt to taste

For the garnish

• 2 tbsp chopped coriander (dhania)

Method

1. In a bowl, combine the curds and gram flour together and whisk well. Keep aside.
2. Heat the ghee in a pan and add the mustard seeds. When they crackle, add the cumin seeds, fennel seeds, nigella seeds, bay leaf, cloves, cinnamon and asafoetida and stir for a few seconds.
3. Add the curds and gram flour mixture, chilli powder, turmeric powder, coriander-cumin seed powder and continue stirring till it comes to a boil.
4. Add the potatoes and salt with 1/2 cup of water and mix well. Bring to a boil.
5. Serve hot, garnished with the coriander.