Aloo ki Subji

INGREDIENTS:-

Baby potatoes - 4 cups boiled, peeled and cubed
Fresh yogurt - 1 cup
Gram flour - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1 teaspoon
Fennel seeds - 1 teaspoon
Bay leaf - 1
Cloves - 2
Cinnamon - 2 sticks
Asafoetida - a pinch
Red chilly powder - 2 teaspoon
Turmeric powder - 1/4 teaspoon
Coriander powder - 1 teaspoon
Ghee - 1 tablespoon
Coriander leaves - 2 tablespoon chopped

METHOD OF PREPARATION:-

• In a bowl combine the yogurt and gram flour and whisk well. Keep aside.
• Heat the ghee in a pan and add the mustard seeds. When they crackle, add the cumin seeds, fennel seeds, bay leaf, cloves, cinnamon and asafoetida and stir for a few seconds.
• Add the yogurt and gram flour mixture, chilly powder, turmeric powder, coriander powder and continue to stir till it comes to a boil.
• Add the potatoes and salt with 1/2 cup of water and mix well. Bring to a boil.
• Serve hot garnished with coriander leaves.