Dahiwale aloo ki subzi

Ingredients

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

Method

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.