Aloo Dahi Subzi

By Ranjana Lal

Printable version (Adobe Acrobat Reader required)

Ingredients:

• 3 medium potatoes boiled and peeled
• 1 cup curd or yogurt beaten
• 1 tsp red chili powder
• 1 tsp salt or according to taste
• ½ tsp dhania (coriander) powder
• ¼ tsp turmeric powder
• ¼ tsp garam masala
• 2 pinches asafetida
• 1 stalk curry leaves
• 1 tbsp coriander leaves chopped
• 1¼ cup water
• ½ tsp each ginger, garlic grated
• 2 green chilies slit
• 1 tsp each cumin, mustard seeds
• ¼ tsp wheat flour
• 1 tbsp oil or ghee (ghee gives more flavor)

Method:

Cut potatoes into big pieces.
Mash 3-4 pieces fine with hand.
Keep both aside.
Mix all the dry masala in ¼ cup water
Heat oil. Add the seeds (cumin and mustard).
When they splutter, add ginger-garlic, chili and curry leaves.
Add the masala mixture and fry for 2 minutes.
Add beaten curd well mixed with flour and fry for 5 minutes or till the curd loses its whiteness.
Stir continuously after adding curd.
Add the remaining water and all the potato. Stir well. If you want you can add ½ thinly sliced and stir fried cauliflower with potato.
Boil and simmer for 10 minutes or till gravy thickens
Garnish with chopped coriander.
Serve hot.

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