Aloo ki Subji


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5/5 stars  100% LIKED IT
3 REVIEWS ALL GOOD
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The ever popular potato finds its way into every cuisine and is cooked in a different, delicious way each time. This recipe cooks them in tangy yoghurt gravy that is flavoured with fennel and nigella and other subtle spices. Aloo ki Subji served with puris is a favourite breakfast combination washed down with hot masala tea.

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Serve 4.
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Ingredients

Method
  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.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
3 reviews received for Aloo ki Subji
3 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
Foodie#479814February 14, 2011

I have made this only once but will definitely make it again, it was perfect! the potatoes tend to soak the gravy a lot so keep that in mind when you make it
1 of 1 members found this review helpful

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Helpful reviews for this recipe
Reviewed February 14, 2011by Foodie#479814

I have made this only once but will definitely make it again, it was perfect! the potatoes tend to soak the gravy a lot so keep that in mind when you make it

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Reviewed October 28, 2010by kumarmohana

Once again I made this only once but it came out very well, thanks Narayan

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Reviewed October 10, 2012by Malvika Sheth

Really quick and easy recipe to follow. Turns out very well in taste. yummy

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