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Dahi aloo sabzi | Yogurt potato curry | Unique & simple recipe

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Ingredients

3 -4 small Boiled potato cubes
1 medium Onion Sliced
1 medium Tomato sliced
1/2 tspn Ginger, garlic, green chilli paste Fresh
few curry leaves
3/4 tspn kasuri methi
1.5 tbsp Hung curd
Salt
1 tspn Honey
1.5 tspn Kashmiri chilli powder
as per taste Red chilli powder
1 tspn Coriander powder
1.4 tspn Jeera powder
1/2 tspn Marathi garam masala
water
3 tbsp oil
few mustard seed
few jeera
1 bay leaf
few coriander leaves fresh

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Dahi aloo sabzi | Yogurt potato curry | Unique & simple recipe

Cuisine:
    • 30 mins
    • Medium

    Ingredients

    Directions

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    Potato recipe are very common , simple and can be found in every day dishes. Still we don’t feel getting rid of it. Reason potatoes are just yum no matter however you eat it until its raw.

    Potatoes an excellent source of potassium and regulates the blood pressure when consumed in moderation. They also help build our muscles. but after having potatoes it is must that we take a good walk or exercise on a regular basis so as to avoid accumulation of flatulence.

    here is an everyday potato dish that can make your day much more satiating yet without consuming much time.

    Recipe :

    1. In a wide open pan, heat oil, splutter mustard seeds, jeers, bay leaf.
    2. Add thinly sliced onion. fry until golden brown.
    3. Then goes freshly ground ginger, garlic, green chilli paste. curry leaves and kasuri methi will go in the oil as well.
    4. Add tomato. remove skin of tomato, don’t forget this step – it makes a lot of difference in taste.
    5. Basically we will infuse the oil with the required flavours before adding in any spices. 
    6. Add Boiled potatoes cut into cubes to this mixture, fry in the oil until they change to golden colour.
    7. Add all the spices as mentioned in the index and adjust salt. add a dash of honey to balance the acidity of curd.
    8. Now gently add the well beaten curd right on top of the gravy and simmer the stove at this stage.
    9. add little bit water, cover and cook for 10 mins. The oil will be seen seperating at the edge of pan.
    10. let the masala become dry but don’t let it too long in the pan, it should not stick to pan, else all flavours might be lost. Just keep giving it a stir every 2 mins while covering and cooking.
    11. Garnish with finally chopped coriander leaves. serve hot with poori or chapati.
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