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Rajasthani Subzi
Author:
EasyRecipes .
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Rajasthani dishes get their distinctive taste due to a combination of curds and select spices. That identity is unmistakable in this traditional dish.
Ingredients
- 1 cup fresh curds (dahi), whisked
- 1 tsp besan (Bengal gram flour)
- 1 tsp ghee
- ½ tsp mustard seeds ( rai / sarson)
- 1 tsp cumin seeds (jeera)
- 1 tsp fennel seeds (saunf)
- ½ tsp nigella seeds (kalonji)
- 1 bayleaf (tejpatta)
- 2 cloves (laung / lavang)
- 2 cinnamon (dalchini) sticks
- ⅛ tsp asafoetida (hing)
- 2 tsp chilli powder
- ½ tsp turmeric powder (haldi)
- 1 tsp coriander-cumin seeds (dhania-jeera) powder
- 4 cups boiled, peeled and cubed potatoes
- salt to taste
- For the garnish
- 2 tbsp chopped coriander (dhania)
Instructions
- Combine the curds and besan together and whisk well. Keep aside.
- Heat the ghee in a pan and add the mustard seeds.
- When they crackle, add the cumin seeds, fennel seeds, nigella seeds, bayleaf, cloves, cinnamon and asafoetida and stir for a few seconds.
- Add the curds-besan mixture, chilli powder, turmeric powder, and coriander-cumin seed powder and continue stirring till it comes to a boil.
- Add the potatoes and salt with ½ cup of water and mix well and simmer for 3 to 5 minutes so the gravy thickens.
- Serve hot garnished with coriander.
