Dahiwali Aloo ki Subzi


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5/5 stars  100% LIKED IT    3 REVIEWS ALL GOOD

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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 fresh yoghurt gravy that is flavoured with fennel and nigella and other subtle spices. Dahiwali Aloo ki Subzi served with puris is a famous Rajasthani meal which can be enjoyed for lunch or dinner.

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Preparation Time:    Cooking Time:     Makes 4 servings
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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, mix well 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