Aloo Kadi - Quick View Click for Full View 30 Mins. 4
North Indian Tangy Besan Kadi.
1) Boil Deep(Dum Aloo)baby potatoes.
2) Cut into 2 pieces.
3) Finely chop green chillies.
1) On low flame heat 1 tablespoon oil in a pan.
2) Add cut potatoes and saute well till crispy.
3) Remove from pan and keep aside.
4) Heat 4tblspn oil in same pan.
5) Add mustard seeds,fenugreek seeds, add 1/2tblspn cumin seeds and curry leaves.
6) When cumin seeds changes it's colour;Add Besan and saute well.
7) Add 3 Cups of water,stir well and bring to boil.
8) Add crispy split baby potatoes, chopped green chillies, salt, turmeric powder and cook till required consistancy on high flame, stir in between.
9) Add lemon juice.Remove from flame.
10) Sprinkle red chilli powder on curry.
11) Heat 2 tblsp oil in a small wok.
12) Add remaining cumin seeds. As it changes colour,remove from heat,pour this waghar(Tadka)over red chilli powder in curry.
13) Mix well gently.
Serve For: 4 Person
Total cooking time: 30 Mins.
Serve hot with jeera rice and Deep Papad.
Ingredients Quantity Add to Cart
Baby Potatoes ( Dum Aloo ) 9 Piece
Oil 7 Tablespoon
Curry Leaves 5 Leaves
Chickpeas Flour ( Besan ) 4 Tablespoon
Green Chilies 2 Piece
Lemon Juice 1.5 Tablespoon
Red Chilli Powder 1.5 Teaspoon
Cumin Seeds 1 Tablespoon
Mustard Seeds 1 Teaspoon
Turmeric Powder 0.5 Teaspoon
Fenugreek Seeds 0.25 Teaspoon
Salt As Required to Taste
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