Spicy Potato Kadhi Recipe | Yummy food recipes By, 2020-01-06 Spicy Potato Kadhi Recipe | Yummy food recipes Discover the taste of Spicy Potato Kadhi Recipe. This dish is yummy, tasty, and easy to make. It is prefect for any occasion. Prep Time: 20min Cook time: 20min Ingredients: 3 cupsboiled and peeled potato cubes,1 cupcurd (dahi),1 tbspbesan (gram flour),1 tbspghee,1/2 tspmustard seeds ( rai / sarson),1 bayleaf (tejpatta),3 cloves(laung / lavang),2 stickscinnamon (dalchini),1/2 tspcumin seeds (jeera) powder,1/4 tspasafoetida (hing),3 to 4curry leaves (kadi patta),1 1/2 tspchili powder,1 1/2 tspcoriander (dhania) powder,1/4 tspturmeric powder (haldi),salt taste, For The Garnish 2 tbspchopped coriander (dhania), Instructions: In a bowl, add besan, curd and 1 cup of water, whisk it well and keep it aside Heat the ghee in a deep non-stick pan, add the mustard seeds and fry on a medium flame for 30 seconds. Add the bay leaf, cloves, cinnamon, cumin seeds, asafoetida and curry leaves and fry on a medium flame for a few seconds. Add the potatoes, chili powder, cumin seeds powder, coriander powder, turmeric powder and salt, mix it well and cook on a medium flame for 1 minute. Add the curd -water mixture, mix well and cook on a medium flame for 3 minutes and stir occasionally. Switch off the flame and garnish with coriander leaves and serve it hot with rice. Nutrition Info Energy: 169 calProtein: 4 gCarbohydrates: 20.3 gFiber: 1.7 gFat: 6.8 gCholestero: 0 mgVitamin A: 130.6 mgVitamin B1: 0.1 mgVitamin B2: 0.1 mgVitamin B3: 1 mgVitamin C: 12.3 mgFolic Acid: 20.1mgCalcium: 114 mgIron: 0.6 mgMagnesium: 0 mgPhosphorus: 0 mgSodium: 19.8 mgPotassium: 242.4 mgZinc: 0.4 mg
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Spicy Potato Kadhi Recipe

Spicy Potato Kadhi Recipe

Source: youtube.com

Spicy Potato Kadhi  is a popular dish of  North Indian cuisine. Here the potatoes are cooked in curd based gravy. This dish is perfect when you have unexpected guests at your home. This dish has a nice taste, flavor and also a creamy texture. This dish is generally served with roti or rice. Let’s follow this recipe.

Ingredients

  • 3 cupsboiled and peeled potato cubes
  • 1 cupcurd (dahi)
  • 1 tbspbesan (gram flour)
  • 1 tbspghee
  • 1/2 tspmustard seeds ( rai / sarson)
  • 1 bayleaf (tejpatta)
  • 3 cloves(laung / lavang)
  • 2 stickscinnamon (dalchini)
  • 1/2 tspcumin seeds (jeera) powder
  • 1/4 tspasafoetida (hing)
  • 3 to 4curry leaves (kadi patta)
  • 1 1/2 tspchili powder
  • 1 1/2 tspcoriander (dhania) powder
  • 1/4 tspturmeric powder (haldi)
  • salt taste

For The Garnish

  • 2 tbspchopped coriander (dhania)

Directions

  • In a bowl, add besan, curd and 1 cup of water, whisk it well and keep it aside
  • Heat the ghee in a deep non-stick pan, add the mustard seeds and fry on a medium flame for 30 seconds.
  • Add the bay leaf, cloves, cinnamon, cumin seeds, asafoetida and curry leaves and fry on a medium flame for a few seconds.
  • Add the potatoes, chili powder, cumin seeds powder, coriander powder, turmeric powder and salt, mix it well and cook on a medium flame for 1 minute.
  • Add the curd -water mixture, mix well and cook on a medium flame for 3 minutes and stir occasionally.
  • Switch off the flame and garnish with coriander leaves and serve it hot with rice.

Nutrition Info

Energy: 169 cal
Protein: 4 g
Carbohydrates: 20.3 g
Fiber: 1.7 g
Fat: 6.8 g
Cholestero: 0 mg
Vitamin A: 130.6 mg
Vitamin B1: 0.1 mg
Vitamin B2: 0.1 mg
Vitamin B3: 1 mg
Vitamin C: 12.3 mg
Folic Acid: 20.1mg
Calcium: 114 mg
Iron: 0.6 mg
Magnesium: 0 mg
Phosphorus: 0 mg
Sodium: 19.8 mg
Potassium: 242.4 mg
Zinc: 0.4 mg

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