Sorry for this picture. The hubby and I were super duper hungry and this is all that was left over.

In recent days, I have skewed towards easy-to-make, quick recipes than slogging over simple ingredients that make for large meals. Today was just one of those days. I wanted to make something that was not only a “full meal” but one that could churn out a different taste with simple steps.

And there it was, to my rescue, I had stumbled upon Tarla Dalal’s website. Tarla, being a famous (used to be popular than Sanjeev Kapoor during her younger days) TV chef, is known for her mouth-watering recipes as they focus on flavour and achieving the perfect blend of all ingredients. I find this more appealing than Sanjeev Kapoor’s skewed tastes and misinformed products. For those who do not believe this, kindly buy his “Andhra Avakkai Pickle” which is such a disgrace to Andhra cuisine.

Browsing by the alphabet, I locked on a simple Aloo Subzi.  Assuming it was going to be the typical simmer masalas in water with a few chopped tomatoes and onion, I opened the page only to be surprised with a very different recipe.

From Tarla’s website

Preparation Time: 10 mins.

Cooking Time: 10 mins.

Serves 4.

Ingredients

4 cups potatoes peeled,cubed and boiled

1 cup curds (dahi), beaten

1 tsp besan (Bengal gram flour)

1/2 tsp mustard seeds ( rai / sarson)

1 tsp cumin seeds (jeera)

1 tsp fennel seeds (saunf)

1/2 tsp nigella seeds (kalonji)

1 bayleaf (tejpatta)

2 cloves (laung / lavang)

2 sticks cinnamon (dalchini)

1/8 tsp asafoetida (hing)

2 tsp chilli powder

1/4 tsp turmeric powder (haldi)

1 tsp coriander-cumin seeds (dhania-jeera) powder

1 tbsp ghee

salt to taste

For the garnish 2 tbsp chopped coriander (dhania)

Method

1. In a bowl, combine the curds and gram flour together and whisk well. Keep aside.

2. Heat the ghee in a pan and add the mustard seeds. When they crackle, add the cumin seeds, fennel seeds, nigella seeds, bay leaf, cloves, cinnamon and asafoetida and stir for a few seconds.

3. Add the curds and gram flour mixture, chilli powder, turmeric powder, coriander-cumin seed powder and continue stirring till it comes to a boil.

4. Add the potatoes and salt with 1/2 cup of water and mix well. Bring to a boil.

5. Serve hot, garnished with the coriander.

Serving suggestion: Serve with rotis or rice

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