Dahiwali Aloo ki Subzi, potatoes cooked in tangy yoghurt gravy that is flavoured with fennel and nigella and other subtle spices.
Recipe Link : http://www.tarladalal.com/Dahi....wali-Aloo-ki-Subzi-3

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Dahiwali Aloo ki Subzi

The ever popular potato finds its way into every cuisine and is cooked in a different, delicious way each time. This recipe cooks them in fresh yoghurt gravy that is flavoured with fennel and nigella and other subtle spices. Dahiwali Aloo ki Subji served with puris is a famous Rajasthani meal which can be enjoyed for lunch or dinner.

Preparation Time: 15 minutes.
Cooking Time: 6 minutes.
Serve 4.

1 cup fresh whisked curds (dahi)
3 cups boiled and peeled potato cubes
1 tbsp besan (Bengal gram flour)
1 tbsp ghee
½ tsp mustard seeds (rai / sarson)
1 tsp cumin seeds (jeera)
1 tsp fennel seeds (saunf)
½ tsp nigella seeds (kalonji)
1 bayleaf (tejpatta)
1 stick cinnamon (dalchini)
2 cloves (laung / lavang)
A pinch of asafoetida (hing)
1 tsp chilli powder
¼ tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
Salt to taste

For the garnish
1 tbsp finely chopped coriander (dhania)

1. Combine the curds and besan in a bowl and whisk well till no lumps remain. Keep aside.
2. Heat the ghee in a deep non-stick pan and add the mustard seeds, cumin seeds, fennel seeds, nigella seeds, bayleaf, cinnamon, cloves and asafoetida and sauté on a medium flame for a few seconds.
3. Add the curds-besan mixture, ¼ cup of water, chilli powder, turmeric powder and coriander-cumin seeds powder, mix well and cook on a slow flame for 2 minutes, while stirring continuously.
4. Add the potatoes and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Serve immediately garnished with coriander.