VRAT SPECIAL DAHI ALOO
- Serves:3-4
Ingredients
1 cup Nanak dahi
1 tbsp rajgira flour (amaranth flour)
3 medium boiled potatoes, cubed
2 tbsp Nanak Ghee
1 tsp cumin seeds
1-inch ginger, finely chopped
2-3 green chilies, finely chopped
1 tsp cilantro stems, finely chopped
1 cup Nanak dahi, whisked
1 tbsp rajgira flour (amaranth flour)
Sendha namak (rock salt), to taste
Black Pepper powder, to taste
½ cup water (adjust as needed)
2 tbsp chopped cilantro
METHOD TO PREPARE
In a bowl, whisk the dahi with rajgira flour and a little water to make a smooth mixture.
Heat Nanak Ghee in a pan.
Add cumin seeds and let them splutter.
Add ginger, chopped green chilies and cilantro stems.Sauté for a few seconds until aromatic.
Add the boiled, cubed potatoes to the pan.
Sprinkle sendha namak and black pepper. Sauté for 2-3 minutes.
Lower the heat and slowly pour in the whisked dahi mixture, stirring continuously to prevent curdling.
Add water as needed to adjust the consistency.
Let the dahi aloo simmer on low heat for 4-5 minutes, stirring occasionally until it thickens.
Garnish with fresh cilantro and finely chopped red chilies for a pop of color. Serve warm.
