The ever popular potato finds its way into every cuisine and is cooked in a different, delicious way each time. This recipe cooks them in tangy yoghurt gravy that is flavoured with fennel and nigella and other subtle spices. Aloo ki Subji served with puris is a favourite breakfast combination washed down with hot masala tea.
Preparation Time: 10 mins.
Cooking Time: 10 mins.
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)
- In a bowl, combine the curds and gram flour together and whisk well. Keep aside.
- 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.
- Add the curds and gram flour mixture, chilli powder, turmeric powder, coriander-cumin seed powder and continue stirring till it comes to a boil.
- Add the potatoes and salt with 1/2 cup of water and mix well. Bring to a boil.
- Serve hot, garnished with the coriander.