2 thoughts on “Spicy Dahi Jeera Aaloo (Recipe in Comments)”

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2. **Ingredients**

   2 TbSP Ghee (Clarified Butter)

   1 Bay Leaf (Tej Patta)

   1 TSP Turmeric (Haldi)

   2 TbSP Jeera (Cumin)

   2 TSP Ginger, Finely Chopped

   1 TSP Coriander Powder

   3 Green Chilli, Slit

   2 TSP Red Chilli Powder (Lal Mirch)

   4 Large Potato, Boiled And Cubed

   2 Cup Water

   2 Cup Curd (Dahi)

   1 TSP Sugar

   Salt

   1 TSP Garam Masala Powder

   2TSP Kasuri Methi (Dry Fenugreek Leaves), Crushed

   3 TbSP Coriander Leaves, Finely Chopped

   **Method**

   *Add the ingredients in the sequence mentioned.*

   • In a thick bottomed kadai (Frying pan) heat ghee and saute bay leaf and jeera till they turnaromatic.

   • Add ginger, green chilli and saute well.

   • Keeping the flame on low add turmeric, chilli powder, coriander powder and saute for 30 seconds.

   • Add water and curd.

   • Stir continuously on low flame till the curd combines well.

   • Stir well keeping the flame on low as the curd may curdle.

   • Now add boiled and cubed potato along with salt.

   • Add sugar.

   • Mix well, cover and simmer for 5 minutes or till potatos absorbs flavour.

   • Now add garam masala powder, kasuri methi and coriander leaves. Mix well.

   • Serve with plane paranthas.

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