Dahi wali Aloo-Arbi Sabji

By Ranveer Brar · 60 min

Ingredients

Instructions

1. Dry-roast the black peppercorns, cumin seeds, fennel seeds, small mustard seeds, coriander seeds, fenugreek seeds, cloves, black cardamom and salt until aromatic. Add asafoetida, turmeric, degi red chilli powder and dry mango powder, and mix well.
2. Let the spice mix cool in a bowl or tray, then grind it to a smooth fine powder.
3. Heat mustard oil for frying in a kadhai. When hot, fry the boiled potatoes and arbi until crispy and light golden brown.
4. Transfer the fried potatoes and arbi to a bowl, sprinkle with the prepared masala and toss gently. Set aside.
5. Grind the green chillies, ginger and tender coriander stems into a coarse paste in a mortar.
6. In a bowl, mix the beaten curd, the ginger and green chilli paste, crushed black peppercorns, 2-3 cups water and salt to taste. Set aside.
7. Heat 2-3 tbsp mustard oil in a handi until smoking hot. Add dry Kashmiri red chillies, cumin seeds and fennel seeds and let them splutter for a minute.
8. Add the curd mixture and cook for 12-15 minutes until cooked through.
9. Add the fried arbi and potatoes and cook until the oil separates from the gravy.
10. Transfer to a serving dish, garnish with sliced green chillies, julienned ginger and coriander sprig, and serve hot.

Summarized from Ranveer Brar's video. Watch it for the details.

More recipes with

GingerPotatoYoghurt