KHATTAE ALOO

 

Potatoes 1/2kg

Onions200gms

Curd 500gms

Buttermilk (chaach) 2litres

Gram flour 8tspn

Ginger 10gms

Garlic 15gms

Red chilli powder 2tspn

Turmeric powder 2tspn

Garam masala powder 1tspn

Dry fenugreek leaves 1tspn

Salt to taste

Chopped green chillies 2nos

Oil 50ml

Whole red chillies 2nos

Mustard seeds ½ tspn

Fenugreek seeds ¼ tspn

Nigella seeds ¼ tspn

Coriander seeds ½ tspn

Cumin seeds 1tspn

Fennel seeds ½ tspn

Bay leaf 1nos

Desi ghee 50gms

Hing ¼ tspn

Coriander leaves 1tbspn

In a bowl, heat curd; mix in gram flour, buttermilk. Strain and keep aside. Peel potatoes, half and slice them lengthwise. Peel onions, half and slice into julienne  Julienne ginger, fine chop garlic. Heat oil, crackle red chillies, mustard seeds, cumin, nigella, fenugreek seeds, coriander seeds, fennel and bay leaf. Crackle until nicely browned. Add onions, stir for a minute, add potatoes, ginger, turmeric, green chillies, salt. Stir for 2 minutes. Add salt, 200 ml water. Cover, simmer for 8-10 minutes. Now add curd mixture. Keep stirring. When it comes to a boil; reduce heat and simmer for about 1 hour, stirring occasionally.

To temper, heat ghee, add garlic, hing and red chillli powder. Add to the potatoes. Sprinkle garam masala, coriander leaves and dry fenugreek leaves. Adjust salt and serve hot with boiled rice.