My neighbour Mrs.Mamta Jain gave me one of these variation of alu sabzi which i tried and like to share with you all.The method of preparing this receipe is quiet uncommon in south indian kitchen !
Ingredients:
- Potatoes - 4 peeled and cut into cubes
- yoghurt - 1 cup
- chilli powder - 1 tsp
- coriander powder -1 tsp
- salt - to taste
- turmeric powder - 1 tsp
- cumin powder - 1 tsp
- gram flour ( besan ) - 1 large tsp
- oil - 2 to 3 tsp
- musturd seeds - 1 tsp
- fennel seeds - 1 tsp
- nigella seeds - 1 tsp
- cumin seeds - 1 tsp
- bay leaf - 1
- cinnamon stick - 2
Method of prepation:
- Take youghurt in a mixing bowl and add chilli powder,turmeric powder,corriander powder,salt,cumin powder and mix well so that there are no lumps formed and keep aside.
- Heat a kadai and add oil, when hot add the musturd seeds,cumin seeds,fennel seeds,nigella seeds,bay leaf and cinnamon stick and saute well till they splutter.
- Now lower the heat and add the yoghurt mixture kept aside and stir till it comes to boil
- Add the potatoes peeled and cut into cubes into the boiling yogurt mixture and stir weel
- pour a cup of water and close the kadai with a lid and cook for 8 to 10 mins which allows the potatoes to absorb the spicy yogurt mixture.
- Garnish with celantra leaves and serve.
serving suggestion:
Can be served with chappatis, rotis,naans.
Best with puris ( my preference)
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