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Rajasthani Aloo


Ingredients:

Potatoes - 3 big (Cut into cubes)
Yogurt – 1 cup
Gram flour (Besan) – 1 tablespoon
Salt – 1 ½ teaspoon
Corriander leaves – 2 teaspoons (finely chopped)

Powders:

Chilly powder – 1 teaspoon
Coriander powder – 1 ½ teaspoons
Cumin powder – ½ teaspoon
Turmeric powder – ¼ teaspoon

Tempering:

Oil – 2 to 3 teaspoons

Mustard seeds – ½ teaspoon

Cumin seeds – ½ teaspoon

Fennel seeds – ½ teaspoon

Onion seeds/Kalonji – ½ teaspoon

Cloves – 2 or 3 pieces

Cinnamon stick -1 inch piece

Bay leaf – 1 

Hing – ¼ teaspoon


Method:

  1. Mix together yoghurt and besan without lumps.
  2. Boil the cubed potatoes till just cooked (care should be taken not to overcook them).
  3. Heat oil in a non stick kadai, add the mustard seeds & allow spluttering.
  4. Add all other ingredients mentioned under seasoning, fry for a minute.
  5. Add the Besan-yogurt mixture and bring it to boil.
  6. Add the boiled & cubed potatoes, salt along with a cup of water and cook in simmer for 3 to 5 minutes.
  7. Garnish with chopped coriander leaves.



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