In my Kitchen the only the every Popular Hero is POTATO. I dont know how but it finds its way into every cuisine I make and is cooked in a different, delicious way each time. One of my so called Potato experiment has resulted into this recipe. The recipe cooks them in tangy yoghurt gravy that is flavoured with fennel (Saunf) and nigella (Kalonji) and other subtle spices. Aloo ki Subji served with puris is a favourite breakfast combination washed down with hot masala tea.
Preparation Time: 10 mins.
Cooking Time: 10 mins.
4 cups potatoes peeled,cubed and boiled
1 cup curds (dahi), beaten
1 tsp besan (Bengal gram flour)
1/2 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
1 tsp fennel seeds (saunf)
1/2 tsp nigella seeds (kalonji)
1 bayleaf (tejpatta)
2 cloves (laung / lavang)
2 sticks cinnamon (dalchini)
1/8 tsp asafoetida (hing)
2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
1 tbsp ghee
salt to taste
For the garnish
2 tbsp chopped coriander (dhania)
1.In a bowl, combine the curds and gram flour together and whisk well. Keep aside.
2.Heat the ghee in a pan and add the mustard seeds. When they crackle, add the cumin seeds, fennel seeds, nigella seeds, bay leaf, cloves, cinnamon and asafoetida and stir for a few seconds.
3.Add the curds and gram flour mixture, chilli powder, turmeric powder, coriander-cumin seed powder and continue stirring till it comes to a boil.
4.Add the potatoes and salt with 1/2 cup of water and mix well. Bring to a boil.
5.Serve hot, garnished with the coriander.