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Recipe Ingredients
For dahi wale aloo2 1/2 cups peeled baby potatoes
1/2 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp nigella seeds (kalonji)
1/2 tsp fennel seeds (saunf)
1/4 tsp asafoetida (hing)
2 bay leaves (tejpatta)
3 cloves (laung / lavang)
2 sticks cinnamon (dalchini)
3 to 4 curry leaves (kadi patta)
1 green chilli, slit
2 tsp chilli powder
1 1/2 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp turmeric powder (haldi)
1 cup curds (dahi), beaten
2 tbsp ghee
salt to taste
For the garnish
2 to 3 tbsp coriander (dhania)
For the urad dal puris
1/2 cup urad dal (split black lentils)
1 tsp nigella seeds (kalonji)
1/4 tsp asafoetida (hing)
1 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste
oil for deep-frying
Recipe Method
For the dahi wale aloo
Heat the ghee in a pan and add the cumin seeds, mustard seeds, nigella seeds, fennel seeds and asafoetida. When the seeds crackle, add the bay leaves, cloves, cinnamon, curry leaves and green chilli and saute for a few seconds.
Add the potatoes, chilli powder, coriander-cumin seed powder, turmeric powder and salt and saute till the masala coats the potatoes evenly.
Add ½ cup of water and bring to a boil.
Add the curds and bring to a boil while stirring continuously so that the gravy does not split.
Garnish with the coriander.
For the urad dal puris
Clean, wash and soak the urad dal for 2 to 3 hours. Drain completely.
Puree the dal in a mixer using ¼ cup of water to make a fine paste.
Combine with the nigella seeds, asafoetida, wheat flour and salt and knead into a soft dough.
Add the oil and knead again.
Cover the dough with a wet muslin cloth and allow to rest for 10 minutes.
Divide the dough into 12 equal portions and roll out each portion into a circle of 75 mm. (3") diameter.
Deep fry in hot oil over a medium flame till the puris puff up and both sides are golden brown. Drain on absorbent paper.
Serve hot with dahi wale aloo ki subzi.
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