Aloo kadhi is a flavorful and comforting dish that is perfect for Navratri, a festival celebrated by many Hindus around the world. During Navratri, many people observe a fast and refrain from eating certain foods, such as grains, lentils, and meat. Aloo kadhi is a great option for those who are observing a fast, as it is made with ingredients that are allowed during this time. What sets aloo ki kadhi apart is the addition of potatoes (aloo) in the gravy, which adds a unique texture and flavour to the dish.
The potatoes are first boiled until they are tender and then added to the kadhi along with the spiced yoghurt mixture. The potatoes absorb the flavours of the kadhi, making them tender and flavorful. The result is a comforting and satisfying dish that is perfect for a homely meal.
In addition to its delicious taste, aloo ki kadhi is also a nutritious dish. Yoghurt is rich in probiotics, which can help improve digestion and boost the immune system. Potatoes are a good source of carbohydrates, fibre, and vitamins such as vitamins C and B6. Aloo ki kadhi is a wholesome and flavorful dish that is loved by many in North India. It is often served with steamed rice or roti and makes for a satisfying meal that can be enjoyed any time of the day.
Ingredients
- 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 yoghurt
- 1 sprig of 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
Method
- Create a thick batter by combining the potatoes, 1/2 teaspoon salt, chilli powder, and singhare ka atta.
- Set aside 1/4 of the mixture; the remaining portion will be used to make pakoris.
- After batter is placed into hot oil, it immediately rises to the surface.
- Put spoonfuls into the oil, turn down the heat, and cook until golden.
- Drain and set aside on a piece of absorbent paper.
- Make a smooth paste with the yoghurt and water, then stir it into the remaining mixture.
- Reheat 2 tablespoons of the same oil in a heavy-bottomed skillet, then add the curry leaves, cumin seeds, and entire red peppers.
- Add ginger and continue to cook until slightly darker.
- Stirring continuously to prevent burning, add the yoghurt mixture, salt, and coriander powder, and then bring to a boil before simmering over low heat until it slightly thickens.
- Add the pakoris to the kadhi and simmer for 5 minutes.
- Serve hot after garnishing with coriander leaves.