Besan Aur Aloo Ki Sabji(Gram Flour And Potato Curry)

Rating5.0DifficultyMedium

This sabji is very well served with "Khasta-Kachori" or "Dal ki kachori".This delicacy has the taste of both Aloo Curry and Kadhi but neither its pure Aloo curry nor Kadhi. Its Spicy, pungent and has prominent taste of Potato. As Potato is the main ingredient here hence Besan and Yoghurt are subsided and Poatao gives full flavor to the dish. Curry is tempered in mustard oil with crushed Coriander seeds. Then watery Yoghurt-Gram flour mixture is added and seasoned with all the other spices.

ShareTweetSave
Prep Time10 minsCook Time15 mins
Total Time25 mins

Ingredients

 ⅓ cup Besan(Gram flour) :
 1 cup Yoghurt:
 2 Boiled Potato 2 medium size, cut in bite size pieces
 ½ tsp Coriander powder:
 ¼ tsp Red chilli powder:
 ¼ tsp Turmeric powder:
 ⅛ tsp Asafoetida:
 10 ½ cups Water:
 Salt to taste:
 2 Dry Red whole chili:
 ½ tbsp Coriander seeds whole : crushed coarsely
Method:
1

1. Add Gram flour and Yoghurt together and mix well so all lumps dissolve, add half of the water.
2. Add dry powdered spices(Turmeric,Coriander,Red chili, Asafoetida) and mix well.
3. In a pan add 1 Tbsp. of Mustard oil.
4. When hot enough add dry Red Chili and crushed Coriander in it and sauce it for few seconds.
5. Add Yoghurt-Besan mixture and bring it upto a boil.
6. Reduce the heat to low and let it cook for 10-12 minutes.
7. Add boiled Potato and rest of the water and cook for another 5-8 minutes.
8. Creamy,thick spicy tangy curry is ready to be served.
    Serve hot with Khasta Kachari and Green Chutney.

Category,

Ingredients

 ⅓ cup Besan(Gram flour) :
 1 cup Yoghurt:
 2 Boiled Potato 2 medium size, cut in bite size pieces
 ½ tsp Coriander powder:
 ¼ tsp Red chilli powder:
 ¼ tsp Turmeric powder:
 ⅛ tsp Asafoetida:
 10 ½ cups Water:
 Salt to taste:
 2 Dry Red whole chili:
 ½ tbsp Coriander seeds whole : crushed coarsely

Directions

Method:
1

1. Add Gram flour and Yoghurt together and mix well so all lumps dissolve, add half of the water.
2. Add dry powdered spices(Turmeric,Coriander,Red chili, Asafoetida) and mix well.
3. In a pan add 1 Tbsp. of Mustard oil.
4. When hot enough add dry Red Chili and crushed Coriander in it and sauce it for few seconds.
5. Add Yoghurt-Besan mixture and bring it upto a boil.
6. Reduce the heat to low and let it cook for 10-12 minutes.
7. Add boiled Potato and rest of the water and cook for another 5-8 minutes.
8. Creamy,thick spicy tangy curry is ready to be served.
    Serve hot with Khasta Kachari and Green Chutney.

Besan Aur Aloo Ki Sabji(Gram Flour And Potato Curry)
IngredientsDirections

Leave a Reply