Aloo ki Kadhi Recipe

Aloo Ki Kadhi 

Ingredients of Aloo ki Kadhi

833 grams potato

208 grams thick sour curd

3 and 1/3 teaspoon sendha namak

3/4 teaspoon cumin seeds

2 and 1/2 Kashmiri red chilli

3 and 1/3 cup refined oil

1/2 cup and 1 and 1/4 tablespoon water chestnut flour

3/4 inch ginger

3/4 teaspoon chilli powder

3/4 handful curry leaves

3/4 teaspoon coriander powder

water As required

How to make Aloo ki Kadhi

Step 1

To start preparing this recipe, start by taking a deep bottomed pan over medium flame and pour water in it. Add the potatoes and bring it to a boil. When the potatoes are soft (not mushy), peel the skin and lightly mash it.

Step 2

Now, take a kadhai over a medium flame and heat oil in it. While the oil heats up, in a large bowl, add the mashed potatoes along with 1/2 tsp sendha namak, water chestnut flour, and chilli powder. Mix them well to form a thick batter. Keep 1/4th of it aside.

Step 3

When the oil is hot enough, turn the flame to low and drop spoonfuls of batter into the kadhai. Fry the pakoras till they turn into a golden colour. Transfer the fried pakoras to a plate lined with absorbent paper and keep aside.

Step 4

Now, take a heavy bottomed pan over medium flame and heat 2 tbsp of oil in it. Meanwhile, in a large bowl, add sour curd along with the 1/4th of the pakora batter and water to form a smooth paste. When the oil is hot enough, add curry leaves, kashmiri red chilies and cumin seeds and saute them. Then, chop the ginger and add it to the pan and saute again.

Step 5

Next, add the yoghurt mixture to the pan and season it with salt and coriander powder. Bring the mixture to a boil and then turn the flame to low. Let it simmer till the mixture turns thick while stirring continuously. When the kadhi is thick enough, add the pakoras and cook for a couple more minutes.

Step 6

Transfer the Aloo Kadhi to a serving bowl and serve warm! Pair it with roti or chawal and enjoy!