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Thursday, September 18, 2014



Rajasthani Famous side dish prepared in creamy little sour yogurt sauce,simple dish yet relishes all method is also pretty simple,just few steps.  


500gm aloo (potatoes) boiled and peeled and diced ino big cubes
1 tbsp ginger-finely sliced (ginger garlic paste may be alternative)
a pinch asafoetida 
1 tsp cumin seeds 
1/2 tsp garam masala 
2 tsp coriander powder

1/2 tea spoon Cumin powder. 
1/2 tsp chilli powder 
1/2 tsp turmeric powder 
1 cup yogurt (curd) 
3-4 green chilies 
2 tbsp clarified butter 
1 tbsp coriander leaves-chopped

2 tsp salt 
1 Onion big (chopped into pieces)

2 tea spoons corn flour(optional for thick gravy)


1)Boil the potatoes in medium flame (upto 80% done) 


1)Take Curd (yogurt)into a bowl add turmeric,chili powder,garam masala,coriander powder,cumin powder,1tea spoon salt,Mix well 


2)place kadhai/wok on stove in low flame,Add butter ,add cumin seeds,after cumin seeds splutter,add chopped onion,Now add Ginger paste,fry till it looses raw flavor.add little Hing (asafotida),cook till onions browns

3)Add  boiled  potato cubes to kadhai,fry till the potato gets crispy outer texture,Now Add masala powder mixed curd slowly,keep the flame low(else the curd cuddles) stir continuously and slowly and add chopped coriander leaves,check the salt serve hot 

Add Red chilli powder and little water

Note :

Those who wants  thick gravy they may add thin batter of corn flour and stir
Green chilies (slit vertically) are optional,kids may not like too spicy food,if you want you may add to the ghee with chopped onions .
You may use baby potatoes for even better taste