Ingredients for Dali Aloo ka rasa

Potatoes 6 boiled (300 grams)

Curd cup or 125 grams (whisked)
Green coriander 2 to 3 tbsp (finely chopped)
Green chilly 2 to 3 (finely minced)
Asafoetida 1 pinch
Cumin seeds tsp
Coriander powder tsp
Turmeric powder tsp
Red chilly powder tsp or less
Salt 1 tsp or to taste

How to make Dahiwale Aloo ki Subzi

Peel the boiled potatoes.
Heat a pan for making the sabzi. Take 2 tbsp oil in a pan and let it heat sufficiently. When
the oil is hot, add asafoetida, cumin seeds. When the seeds crackle, add coriander powder,
turmeric powder and finely chopped green chilly. Stir the masala with a ladle and saut for a
while. Crumble the potatoes with your hands and add it to the masala.
Mix all the ingredients really well. Keep stirring for up to 1 to 2 minutes. Add 1.5 cups of
water and cover the wok. Let it simmer for few minutes and then add red chilly powder.
Now add thoroughly whisked curd to the sabzi and keep stirring continuously.
When the sabzi starts simmering, add salt and let it simmer for 3 to 4 minutes. Mix chopped
green coriander to the sabzi. Aloo rassa sabzi is ready, turn off the flame and transfer the
sabzi to a bowl.
Scrumptious aloo rassa sabzi is ready, garnish with some coriander sprigs and serve
steaming hot with chapatti, parantha, rice or poori and relish eating.