Aloo ki Kadhi Recipe

Preparation:25 mins
Cook: 15 mins
Total Time: 40 mins
Servings: Makes 4 serving

Ingredients

For The Pakodas
1/2 kg potatoes , boiled , peeled and smoothly mashed
2 tsp rock salt (sendha namak)
1/4 tsp chilli powder
1/2 cup water chestnut (shingoda) flour
oil for deep frying

For The Aloo Kadhi
1/2 cup sour curds (khatta dahi)
a few curry leaves (kadi patta)
1/2 tsp cumin seeds (jeera)
2 whole dry kashmiri red chillies
1 tbsp chopped ginger (adrak)
1/2 tsp coriander (dhania) powder
4 cups water

Garnish For The Aloo Kadhi
chopped coriander (dhania)

Method

For the pakodas
For the pakodasTo make pakodas for the aloo kadhi recipe, combine the potatoes, 1/2 tsp salt, chilli powder and water chestnut flour in a deep bowl into a thick batter.Put aside 1/4 of the batter to thicken the kadhi.Heat oil till a drop of batter dropped in comes up at once.From the remaing 3/4 batter, drop spoonfuls of the batter into oil, lower the flame and fry to a golden colour.Drain on an absorbent paper and keep aside.
**for the aloo kadhi
**for the aloo kadhiTo make the aloo kadhi recipe, combine the yoghurt with 1/4 of the pakoda batter kept aside, make a smooth paste and add water.In a heavy-based pan, reheat 2 tbsp of the same oil, add curry leaves, cumin seeds and whole red chillies. When slightly darkened, add ginger and saute little.Add the yoghurt mixture, salt and coriander powder and bring to a boil and then simmer over low flame till it thickens a bit, stirring continuously to avoid scorching.Add the aloo pakoras, simmer for a couple of minutes more and serve the aloo ki kadhi hot, garnished with coriander leaves.