Ingredients (Samagri) :
- Potatoes (Alloo) :- 10 to 12 small sized
- Refined Oil (sarson ka tel ) - Deep Frying (talne k liye) & 1/4 Cup
- Kashmiri red Chillies : 4- 5 pcs.
- Dry Ginjer Powder ( sonth) - 1 tsp
- Fennel powder (saunf powder) - 1 tsp
- Cloves Powder - a pinch
- Hing - a pinch
- Yogrut - 2 cups
- Garam Masala Powder - 1/2 tsp
- Haldi Powder - 1/2 tsp
- Dhaniya (Coriander)Powder - 1/2 tsp
- Jeera Powder - 1/2 tsp
- Salt -as per Taste
- Green Coriander leaves - For Garnishing
- Alloo ko pehle boil kar ligye for usme fork (kante wale spoon) se hole kar ligye our halka sa namak dal digye.
- Fir ek kadhai (Frying Pan) me tel garam kigye fir usme boiled alloo ko tal ligye halka gloden brown hone tak.
- Ab ek plate me nikal ligye
- Fir kashmiri mirch ko thoda sa pani dal kar mixture me grind kar ligye.
- Ab ek Bowl me yogrut (dahi) ligye fir usme kashmiri mirch wala mixture, ginjer powder(sonth),
- Fennel (saunf) powder , haldi powder, Dhaniya powder sab mix kar ligye.
- Ek kadhai (pan) me sarson/ mustard oil dal kar garam kare .
- usme Cloves / lavang powder aur hing dal de.
- Ab usme 1 Cup pani dal digye aur sawad anusar namak bhi aur ubalne (boil ) hone de.
- Ab Dahi wala jo mixture taiyar kiya tha usse bhi ubalte hue pani me dal digye aur thodi deir tak pakne de.
- Ek baar Jab Dahi wala mixture me halka sa ubal aa jaye to usme fried kiye huye Aloo dal de,
- Jab alloo gravy absorb kar le aur usme se tel alag hone tak pakaye.
- Ab ek Serving bowl me nikal ligye aur upar se garam masala, jeera powder aur hare dhaniya se saja kar garma garam serve kare.
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