This recipe is a mouth-watering preparation of kand and potatoes in a base of curds, thickened with rajgira flour.
The Aloo and Kand Rasawali Shaak gets its finger-licking flavour and appetizing aroma from green chilli paste and a tempering of cumin seeds. The best part is that you can have this shaak on a fasting day as well.
Do not overcook the kand and potatoes as they might get mushy when continuing to cook with the other ingredients. If you are going to have this recipe later, then add some water and heat a little before serving
Preparation Time: 15 M
Cooking Time: 9 M
Total Time: 24 M
Required Ingredients :
- 1 cup boiled potato cubes
- 1 cup steamed purple yam (kand) cubes
- 3/4 cup curds (dahi)
- 2 tbsp rajgira flour salt to taste
- 1 tbsp Pure Mustard Oil.
- 3 Tablespoons of Pure Mustard Oil.
- 1 tsp cumin seeds (jeera)
- 1 tsp green chilli paste
- 2 tsp sugar
- 1 tbsp finely chopped coriander (dhania), optional
Method of Cooking
- Combine the curds, rajgira flour, salt and 1 cup of water in a deep bowl, whisk well and keep aside.
- Heat the oil in a deep non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds.
- Add the curd-water mixture, potatoes, kand, green chilli paste and sugar, mix gently and cook on a medium flame for 8 minutes, while stirring occasionally.
- Add the coriander and mix well.
Serve hot