Dahiwali Aloo ki Subzi


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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.

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Makes 4 servings
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Ingredients

Method
  1. Combine the curds and besan in a bowl and whisk well till no lumps remain. Keep aside.
  2. 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.
  3. Add the curds-besan mixture, ¼ cup of water, chilli powder, turmeric powder and coriander-cumin seeds powder and cook on a slow flame for 2 minutes, while stirring continuously.
  4. Add the potatoes and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  5. Serve immediately garnished with coriander.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
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 on 10 Oct 12 07:26 AM


Really quick and easy recipe to follow. Turns out very well in taste. yummy
 on 14 Feb 11 12:56 PM


I have made this only once but will definitely make it again, it was perfect! the potatoes tend to soak the gravy a lot so keep that in mind when you make it
 on 28 Oct 10 11:23 AM


Once again I made this only once but it came out very well, thanks Narayan