Dahi Aloo Matar ki Sabji:
An yoghurt or curd based curry or sabzi ideal for those with special dietary requirements of no onion, no garlic and even no tomatoes.
INGREDIENTS
▢ 1 tbsp ghee / clarified butter
▢ 1 bay leaf / tej patta
▢ ½ tsp turmeric / haldi
▢ 1 tsp jeera / cumin
▢ 1 inch ginger, finely chopped
▢ ½ tsp coriander powder
▢ 1 green chilli, slit
▢ 1 tsp kashmiri red chilli powder / lal mirch powder
▢ 2 large potato, boiled and cubed
▢ 1/2 cup fresh peas boiled
▢ 1 cup water
▢ 1 cup curd / yogurt, whisked
▢ ½ tsp salt
▢ ½ tsp garam masala powder
▢ 1 tsp kasuri methi / dry fenugreek leaves, crushed
▢ 2 tbsp coriander leaves, finely chopped
INSTRUCTIONS
In a thick bottomed kadai heat ghee and saute 1 bay leaf and 1 tsp jeera till they aromatic.
further add 1 inch ginger, 1 green chilli and saute well.
keeping the flame on low add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder and saute for 30 seconds.
furthermore add 1 cup water and 1 cup whisked curd.
stir continuously on low flame till the curd combines well.
stir well keeping the flame on low else there are chance for curd to curdle.
now add 2 large boiled and cubed potato and peas along with salt.
mix well, cover and simmer for 5 minutes or till potato absorbs flavour.
now add ½ tsp garam masala powder, 1 tsp kasuri methi and 2 tbsp coriander leaves. mix well.
finally, serve dahi aloo along with hot steamed rice or roti.
Tip: Before adding curds switch off the gas for few minutes so that when curds are added they will not curdle
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