Famous Bhndarewale aloo ki sabzi
Recipe by Chitra Ahluwalia Pal of New York, US
I think you forgot to add oil if not every spice would burn.
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WHY DO U NAME IT BHANDAREWALE?
Chitra Ahluwalia Pal
Hi Abhilasha, Thanks for your comments, I really appreciate your comments. For curd, you can beat the curd in a seperate bowl before adding in Aloo mixture. Curd will turn into thick paste now add some water in curd and stir it well then add the curd slowly keep on stirring while adding to aloo mixture. This will prevent of spotty curds. Hope this will help. Chitra
Thanks! Turned out good. Simple recipe. Here are my queries/comments:
1/2 tbsp red chilli powder seems too much. I put 1/2 of that and even then it was pretty spicy, watch out for that. I personally dont like ajwain taste, so I skipped that and it still turned out pretty good. I like how Chitra limits the spices to just red chilli powder and turmeric instead of doing our usual indian spice mixtures. Also, my yogurt curdled (like the final consistency had spotty curds in it). Any suggestions how to prevent that?. I also garnished with coriander and liked that...
how can it cook without oil?