aloo kadhi recipe by it's mine kitchen/ mathey walye aloo/ aaloo sabzi recipe

In a mixing bowl, whisk together the yogurt and gram flour until smooth. Add water gradually to avoid lumps and mix well.

In a large pot, heat oil over medium heat. Add mustard seeds and cumin seeds, and let them splutter.

Add the asafoetida and slit green chilies to the pot, sauté for a minute until fragrant.

Add the cubed potatoes to the pot and stir well to coat them with the spices.

Pour in the yogurt and gram flour mixture, and add turmeric powder, red chili powder, and salt. Stir to combine.

Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot.

Let it simmer for about 20-25 minutes, or until the potatoes are tender and cooked through.

Stir occasionally to prevent sticking, and add more water if the curry becomes too thick.

Once the potatoes are cooked, taste and adjust seasoning if necessary.

Garnish with fresh coriander leaves before serving.

Spice Level: