Saturday, January 21, 2012

Rajasthani Subji

This is from Tarla Dalal's Potatoes recipe book. Her books are awesome and the recipes always turn out wonderful. I highly recommend her books.

Prep Time: 10 mins   Cooking Time: 10 mins   Serves 4

1 cup yoghurt, whisked
1 tsp besan (Bengal gram flour)
1 tsp ghee
1/2 tsp mustard seeds
1 tsp cumin seeds
1 tsp fennel seeds
1/2 tsp kalonji (nigella seeds)
1 bayleaf
2 cloves (I absolutely detest biting into a clove and so do my kids so I used ground cloves instead.)
2 sticks cinnimon
1/8 tsp hing
2 tsp chilli powder
1/4 tsp tumeric powder
1 tsp coriander-cumin powder
4 cups boiled, peeled and cubed potatoes
salt to taste
2 tbsp chopped coriander leaves for garnish

Combine yoghurt and besan together and whisk well. Keep aside.
Heat the ghee in a pot and add the mustard seeds.
When they crackle add the cumin seeds, fennel, kolanji, bayleaf, cloves, cinnimon and hing and stir for a few seconds.
Add the yoghurt besan mixture, chilli pwd, tumeric and coriander-cumin pwd and continue stirring 'til it comes to a boil.
Add potatoes and salt with 1/2 cup water, mix well and simmer 3-5 mins so the sauce thickens.
Serve hot garnished with coriander leaves.

1 comment:

  1. When I was a 23-yr old newlywed (a million years ago) I discovered Tarla Dalal's cookbook and nearly wore it out. At that time there was no Yamuna cookbooks yet-- just the paperback Hare Krishna Cookbook, so Tarla Dalal's book was like an exotic encyclopedia of Indian/Bangla veg cooking that didn't require a lot of 'go arounds' with onions, garlic or meat. Now, fast forward, I have re-discovered her presence online and am glad to see she's grown her following as well. Still, no one can compare with our own ISKCON cooking acaryas, but she does lend a few interesting and creative ideas that I can feel comfortable sharing with my VMV devotee friends.