Dahi Bataloo

Name: Dahi Bataloo
Cuisine: Indian
Ingredients: 2 tablespoons Ghee; 3 Medium sized boiled potatoes and cubed; 2 Bay leaves; 1 teaspoon Cumin seeds; 1/2 teaspoon Turmeric powder; 1 teaspoon Kashmiri Red chilli powder; 1/2 teaspoon Coriander powder; 1 tablespoon Ginger paste; 1 Cup Whisked Curd; 1 Cup Water (350 ml); 1/2 teaspoon Garam Masala powder; 1 tablespoon Fenugreek leaves dry; 2 tablespoons Fresh coriander green leaves; to taste Salt

Sanju @COOK_2608S

Mumbai, Maharashtra, India

#goldenapron

Sanju @COOK_2608S

Mumbai, Maharashtra, India

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Ingredients

2 tablespoonsGhee
3Medium sized boiled potatoes and cubed
2Bay leaves
1 teaspoonCumin seeds
1/2 teaspoonTurmeric powder
1 teaspoonKashmiri Red chilli powder
1/2 teaspoonCoriander powder
1 tablespoonGinger paste
1 CupWhisked Curd
1 CupWater (350 ml)
1/2 teaspoonGaram Masala powder
1 tablespoonFenugreek leaves dry
2 tablespoonsFresh coriander green leaves
to tasteSalt

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Steps

1

In Kadhai heat Ghee and saute bay leaves and Cumin seeds till they turn fragrant, add ginger paste and mix till raw small leaves.
2

Add Turmeric, Kashmiri Red chilli and Coriander powder, saute for about half a minute and add water and curd, in low flame keep stirring so as the curd combines well.
3

Add salt and cubed potatoes and mix well for potatoes to absorb flavour, now in low flame keep it covered for 5 minutes.
4

Now add Garam masala powder, fenugreek leaves and fresh coriander green leaves, mix them well
5

Serve hot with hot Parathas.