Dahiwali Aloo ki Subzi

Preparation :15 mins
Cook :6 mins
Total Time :21 mins
Servings :Makes 4 servings (4serving )

Ingredients :

1 cup fresh whisked curds (dahi)
3 cups boiled and peeled potato cubes
1 tbsp besan (bengal gram flour)
1 tbsp ghee
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)
1 stick cinnamon (dalchini)
2 cloves (laung / lavang)
a pinch of asafoetida (hing)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
salt to taste

For The Garnish
1 tbsp finely chopped coriander (dhania)

Method :

Combine the curds and besan in a bowl and whisk well till no lumps remain. Keep aside.
Heat the ghee in a deep non-stick pan and add the mustard seeds, cumin seeds, fennel seeds, nigella seeds, bayleaf, cinnamon, cloves and asafoetida and sauté on a medium flame for a few seconds.
Add the curds-besan mixture, ¼ cup of water, chilli powder, turmeric powder and coriander-cumin seeds powder, mix well and cook on a slow flame for 2 minutes, while stirring continuously.
Add the potatoes and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Serve immediately garnished with coriander.