Wednesday, August 1, 2012

Dahiwale aloo ki subzi

Boiled baby potatoes -2 ½ cups
Cumin seeds – ½ tsp
Mustard seeds – ½ tsp
Aniseeds – ½ tsp
Asafoetida- ¼ tsp
Bay leaves- 2 nos
Cloves-3 nos
Cinnamon sticks- 2 nos
Curry leaves- 3 to 4 sprig
Green chilli-1 no
Chilli powder -2 tsp
Coriander seeds powder- ¾ tsp
Cumin seeds powder- ¾ tsp
Turmeric powder- ¼ tsp
Curd- 1 cup
Ghee or cooking oil -2 tbsp
Salt – to taste
Coriander leaves- for garnish

Heat the ghee or cooking oil in a pan and add the cumin seeds, mustard seeds, aniseeds and asafoetida.
When the seeds crackle, add the bay leaves, cloves, cinnamon, curry leaves and green chilli and sauté for a few seconds.
Add the potatoes, chilli powder, coriander seeds powder, cumin seeds powder, turmeric powder and salt and sauté till the masala coats the potatoes evenly.
Add ½ cup of water and bring to a boil.
Add the curds and bring to a boil while stirring continuously so that the gravy does not spilt.
Garnish with the coriander leaves and mint leaves.

1 comment:

  1. Simply amazing...goes phenomenally with piping hot puris. Thanks a ton.