Simple & Delectable, Dahi Alu Sabzi (Potatoes in Curd based gravy)
It has been a while since I posted…..and it has also been a while since I picked up a new book. Not so good 😦 but I intend to do so soon, in fact I have picked up a book, just need to start reading.
Yesterday was one day when I felt the laziest, I wanted to tune out…no work, no swimming, no driving, no grocery shopping, no looking at Arnav’s home work, no eating out…….almost about to say no cooking but that ain’t an option…..so we made this simple veg curry, using basic ingredients, very less time to cook…and yet it is delicious with hot chapatis. (who ended up doing grocery shopping, driving around- Charit and swimming…Arnav 😉 )
Try this one out and you will be surprised as to how a simple side dish can make a routine lunch a yummylicious one!
Boiled Potatoes- 3-4 Chopped into medium-sized cubes
Besan (Chickpea Flour) – 1.5 Tbsp
Curd- 250 gms
Ghee/Oil- 1 Tbsp
Cumin Seeds (Jeera)
Salt to taste
Beat the curd and add besan,- add approximately 3-4 cups of water and mix so that this it is uniform. Heat ghee in a sauce pan and add cumin seeds. Once they crackle, add the curd mixture and stir frequently until it comes to a boil. Let it simmer for 5 minutes. Now add the boiled potatoes to this. Add salt, and let this simmer for ~10 minutes. Dahi Alu is ready!
Serve hot with chapatis. Eat on!