Rajasthani Aloo ki sabzi – potatoes cooked in a yoghurt gravy.
The humble potato can be cooked in number of ways. Potatoes are perhaps the most widely used vegetable. From chips, tikkis, paratha to gravies, they can be used in variety of dishes. This Rajasthani style potato sabzi is cooked in a yoghurt gravy and is without onion and garlic. This delicious sabzi with puris is a wonderful combination.
4 to 5 boiled potatoes
1 cup fresh curds
1 tsp besan (gram flour)
1 tsp cumin seeds (jeera)
½ tsp mustard seeds (rai)
1 tsp fennel seeds (saunf)
½ tsp nigella seeds (kalonji)
½ tsp asafoetida (hing)
1 bay leaf (tej patta)
1 inch stick cinnamon (dalchini)
2 to 3 cloves (lavang)
2 tsp turmeric powder
2 tsp chilly powder
1 tsp cumin-coriander powder
1 tbsp ghee
1 tsp oil
1 tbsp fresh chopped coriander
Salt as per taste
- Boil the potatoes and cut each potato into 4 pieces lengthwise.
- Heat oil in a pan.
- Add 1 tsp turmeric powder and a pinch of salt.
- Add the boiled potatoes.
- Saute it for 2 minutes and keep it aside.
- In a bowl, combine the curds and besan and whisk well.
- Keep this aside.
- Heat ghee in a pan and add the mustard seeds, cumin seeds, fennel seeds, nigella seeds,asafoetida, bay leaf, cloves, cinnamon and saute for a few seconds.
- Add the curds and besan mixture,1 tsp turmeric powder, chilly powder, cumin-coriander powder, salt and continue stirring till it comes to a boil.
- Add the potatoes.
- Add little water if the gravy is too thick.
- Cook for a few minutes.
- Garnish with chopped coriander.
- Serve Rajasthani Aloo ki sabzi with puris.
WATCH RECIPE VIDEO
Other Potato recipes :