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Ingredients:
500gms. Aloo (potatoes), Small
-sarson (mustard) Oil For Frying
-1½ Cup. Dahi (yogurt)
-½ Tbsp. Besan (gramflour)
-1 ½ Tsp. Chilli Powder
-4. Chhoti Elaichi (green Cardamom)
-½ Tsp. Soonth (dry Ginger Powder)
-¾ Tsp. Saunf (fennel Seed) Powder
-5. Laung (cloves)
-2. Daalchini (cinnamon Sticks)
Preparation:
1. Grind Together, The Bari Elaichi, Laung And Daalchini.
Put Aside Until Further Use.
2. Boil Potatoes Until Half Cooked.
Peel While Still Warm.
Pierce Each Potato 2-3 Time With Thin Wooden Toothpick.
3. Heat Oil In A Kadhai, Fry Potatoes On Medium Heat Until Floating On Top And Golden Brown In Colour.
Drain Excess Oil And Keep Aside.
4. To The Dahi, Add Salt, Besan And 1 Cup Water.
Whisk Well, Until Smooth And Lump-free.
5. Reheat 4tbsp Of The Same Oil In Another Pan.
Add Red Chillies And Chhoti Elaichi And Fry For A Minute.
Remove From Flame, Allow To Cool Slightly And Then Pour Into The Dahi, Stirred Continuously.
6. Return To Flame And Bring To A Boil, Again Stirring Continuously.
7. Add Potatoes Alongwith Soonth, Saunf And Ground Masala.
8. Cook Over Medium Heat For 5-10 Minutes Or Until The Curry Thickens.
Serve Hot Accompanied By Boiled Rice.
You can serve with your family and friends.
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Aloo Ki Sabzi
Aaloo Zeera
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