A light and lovely curry made with potatoes, chillies and singhare ka atta. A great recipe for the Navratri fasts. Soak in the delicious, tasty kadhi with potato cubes dipped in it, this makes for a great lunch during the Navratri festival.

Prep Time: 10 mins
Cook Time: 30 mins
Total Cook Time: 40 mins

Ingredients Of Aloo Ki Kadhi

  • 1/2 Kg Potatoes (peeled& mashed smooth), boiled
  • 2 tsp Rock salt
  • 1/4 tsp Chilli powder
  • 1/2 Cup Singhare ka atta
  • For deep-frying Oil
  • 1/2 Cup Sour yogurt
  • 1 sprig Curry leaf
  • 1/2 tsp Cumin seeds
  • 2 Whole red chillies
  • 1 Tbsp Ginger, chopped
  • 1/2 tsp Coriander powder
  • 4 Cups Water
  • For garnishing Coriander leaves

Also Read: Vratwala Chawal Dhokla

Method of Aloo Ki Kadhi

  1. Mix the singhare ka ataa, the curd and 1 cup of water in a deep bowl, whisk well and set aside
  2. The ghee in a deep non-stick pan, add the mustard seeds and sauté over medium heat for 30 seconds.
  3. Add the bay leaf, cloves, cinnamon, cumin seeds, asafetida and curry leaves and sauté over medium heat for a few seconds.
  4. Add the potatoes, chili powder, cumin seed powder, coriander powder, turmeric powder and salt, mix well and cook over medium heat for 1 minute.
  5. Add the curd-water mixture, mix well and cook over medium heat for 3 minutes, stirring occasionally.
  6. Serve hot garnished with coriander.