Aloo (potato) is the common vegetable in Indian kitchen. Back in day’s potato used to be the only vegetable available. This one is simple dish. It is a famous dish of Rajasthan. Make for a great combo with rice or roti.
4 Potatoes (boiled, and peeled chopped into 1 inch cubes)
Curd – 1 cup (beaten)
Turmeric powder – 1/4 tsp
Chili powder – 2 tsp
Dhania-jeera powder (coriander-cumin powder) – 1 tsp
Salt to taste
Chopped coriander for garnish
Oil or deshi ghee 1 tbsp
Cumin seeds 1 teaspoon
Bay leaf 1
Asafetida a pinch
Curry leaves 7-8
Ginger chopped 1/2 inch
Green chilies chopped 2
Red chilli powder 1/4 teaspoon
Garam masala powder 1/2 teaspoon
Whisk yogurt with gram flour, salt and turmeric powder. Add the turmeric powder, chilli powder, coriander- cumin powder & salt & mix well again. There should be no lumps. Add three fourth cup of water and mix well. In a pan heat ghee or oil. Add cumin seeds and when they begin to crackle add bay leaf, asafetida, curry leaves, ginger and green chillies. Fry for a minute. Add red chilli powder, turn the flame to low and add the yogurt mixture and mix well. Keep stirring on medium flame until the mixture comes to a boil.
When the mixture will boil add potatoes and salt. Cook stirring continuously. Cook on medium flame for about 7-8 minutes until consistency of gravy seems right.
Garnish with garam masala powder and coriander leaves. Serve aloo ka rassawala Sabji with roti, rice or puri.