Rajasthani Bataki/ Dahi Aloo

Name: Rajasthani Bataki/ Dahi Aloo
Yield: 2 servings
Cuisine: Indian
Ingredients: 100 gms boiled baby potatoes; 125 gms fresh curd; To soak in water and grind into wet fine paste/ masala; 1 dry red chilli; 1/4 tsp cinnamon and clove powder; 1/4 tsp coriander seeds; 1 small piece of bay leaf; 1 tbsp ghee; 1/2 tsp cumin seeds; 1 pinch asafoetida (hing); to taste Salt; 1 tsp green chilli and ginger paste; 1 tsp dhaniya jeera powder; To garnish:; as required finely chopped fresh coriander leaves

Jasmin Motta _ #BeingMotta @cook_12567865

#indiankitchen
One of popular subzi from Rajasthani cusine.. made from
Baby potatoes in creamy and spicy yogurt.

Jasmin Motta _ #BeingMotta @cook_12567865

#indiankitchen
One of popular subzi from Rajasthani cusine.. made from
Baby potatoes in creamy and spicy yogurt.

Saved

Ingredients

2 servings

100 gmsboiled baby potatoes
125 gmsfresh curd
To soak in water and grind into wet fine paste/ masala
1dry red chilli
1/4 tspcinnamon and clove powder
1/4 tspcoriander seeds
1small piece of bay leaf
1 tbspghee
1/2 tspcumin seeds
1 pinchasafoetida (hing)
to tasteSalt
1 tspgreen chilli and ginger paste
1 tspdhaniya jeera powder
Togarnish:
as requiredfinely chopped fresh coriander leaves

Saved

Steps

1

Soak all mentioned ingredients for making wet masala paste in water for 1/2 hour,then grind in mixer jar to smooth paste. Peel and chop baby potatoes into halves. In kadhai add & heat ghee,do tempering of cumin seeds and asafoetida. Add wet masala paste, saute for few minutes.
2

Add yoghurt/ curd, and salt mix and stirring continuously (so curd doesn't curdle) on slow flame,till gravy like mixture formed.
3

Add baby potatoes pieces and mix well. Cook for few minutes.
4

Serve Hot Rajasthani Bataki/Dahi Aloo subzi garnishing with chopped coriander leaves.