Aloo ki Kadhi Recipe
by vrunda naik
Added to 2 cookbooks
This recipe has been viewed 19409 times
- To make pakodas for the aloo kadhi recipe, combine the potatoes, 1/2 tsp salt, chilli powder and water chestnut flour in a deep bowl into a thick batter.
- Put aside 1/4 of the batter to thicken the kadhi.
- Heat oil till a drop of batter dropped in comes up at once.
- From the remaing 3/4 batter, drop spoonfuls of the batter into oil, lower the flame and fry to a golden colour.
- Drain on an absorbent paper and keep aside.
- To make the aloo kadhi recipe, combine the yoghurt with 1/4 of the pakoda batter kept aside, make a smooth paste and add water.
- In a heavy-based pan, reheat 2 tbsp of the same oil, add curry leaves, cumin seeds and whole red chillies. When slightly darkened, add ginger and saute little.
- Add the yoghurt mixture, salt and coriander powder and bring to a boil and then simmer over low flame till it thickens a bit, stirring continuously to avoid scorching.
- Add the aloo pakoras, simmer for a couple of minutes more and serve the aloo ki kadhi hot, garnished with coriander leaves.
This recipe was contributed by vrunda naik on 24 Sep 2018
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