DAHIWALE ALOO KI SUBZI

INGREDIENTS:
½ tsp cumin seeds
½ tsp nigella seeds
½ tsp fennel seeds
¼ tsp asafetida
2 bay leaves
3 cloves
2 sticks cinnamon
3-4 curry leaves
1 green chilli, slit
250 g potatoes, boiled, peeled and cubed
2 tsp chili powder
1 ½ tsp coriander- cumin powder
¼ tsp turmeric powder
1 cup curd, beaten and mixed with 1 tbsp Bengal gram flour
2tbsp ghee
Salt to taste
METHOD:
1. Heat ghee in a pan and add the cumin seeds, fennel seeds and asafetida. When the seeds crackle, add bay leaves, cloves, cinnamon, curry leaves and green chilli and sauté for a few seconds.
2. Now add the cubed potatoes, chilli powder, coriander- cumin powder, turmeric powder and salt and sauté till the masala coats the potatoes evenly.
3. Add half a cup of water and bring it to a boil.
4. Mix in the curd and let it boil while stirring continuously so that the gravy does not split.
5. Remove, garnish with fresh coriander and serve hot with mutter puris.