Festivals are around the corner and there can not be a better reason to indulge in amazing delicacies. However, when it comes to Navratri there are several restrictions on the food. Well, keeping that in mind, we thought of sharing this authentic potato Kadhi recipe, which will certainly make your Navratri even more special. Potato based delicacies are a perfect comfort food, but when you think of potatoes only fried and unhealthy versions come to mind. Change your mind with this healthy, Navratri special recipe for Aloo ki Kadhi. Prepared using only Satvik food ingredients, like potatoes, water chestnut flour, sour curd, and other spices, this recipe is perfect for lunch and dinners during those nine days.
500 gm potato
125 gm thick sour curd
2 teaspoon sendha namak
1/2 teaspoon cumin seeds
1 1/2 Kashmiri red chilli
2 cup refined oil
70 gm water chestnut flour
1/2 inch ginger
1/2 teaspoon chilli powder
1/2 handful curry leaves
1/2 teaspoon coriander powder
water as required
To start preparing this recipe, start by taking a deep bottomed pan over medium flame and pour water in it. Add the potatoes and bring it to a boil. When the potatoes are soft (not mushy), peel the skin and lightly mash it.
Now, take a kadhai over a medium flame and heat oil in it. While the oil heats up, in a large bowl, add the mashed potatoes along with 1/2 tsp sendha namak, water chestnut flour, and chilli powder. Mix them well to form a thick batter. Keep 1/4th of it aside.
When the oil is hot enough, turn the flame to low and drop spoonfuls of batter into the kadhai. Fry the pakoras till they turn into a golden colour. Transfer the fried pakoras to a plate lined with absorbent paper and keep aside.
Now, take a heavy bottomed pan over medium flame and heat 2 tbsp of oil in it. Meanwhile, in a large bowl, add sour curd along with the 1/4th of the pakora batter and water to form a smooth paste. When the oil is hot enough, add curry leaves, kashmiri red chilies and cumin seeds and saute them. Then, chop the ginger and add it to the pan and saute again.
Next, add the yoghurt mixture to the pan and season it with salt and coriander powder. Bring the mixture to a boil and then turn the flame to low. Let it simmer till the mixture turns thick while stirring continuously. When the kadhi is thick enough, add the pakoras and cook for a couple more minutes.
Transfer the Aloo Kadhi to a serving bowl and serve warm! Pair it with roti or chawal and enjoy!