Potato Kadhi

A very common recipe made with besan/chick pea flour as a base. Its a Punjabi based dish. Potato can be substituted with onion pakodas/pakoras.

Pakodas should be added while serving to keep the crunchiness. It is more like a South Indian mor kozhambu in a thicker style.

Preparation Time : 5 mins | Cooking Time : 20 mins |Serves: 4

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Ingredients:

• Potato - 4 cut into big chunks
• Onion - 1/2 chopped finely
• Green chili - 2 nos cut into small pieces
• Ginger - little cut into small pieces
• Besan flour - 1 tbsp ( mix in water and keep)
• Curd - 1 small cup
• Oil 
• Salt - to taste
• Cilantro for garnish.

Seasoning:

• Mustard - 1/2 tsp
• Seeragam/Jeera - 1/2 tsp

Method:

• Cut potato in big chunks.

• Fry and cook in little oil with salt and turmeric and keep side. 

• Mix 1 tbsp besan flour to 1/2 cup water and keep.

• In the same pan add little oil season with mustard and jeera.

• Then add onion, green chili and ginger.

• Fry for a while.

• Add the besan mixed with water and bring it to boil.

• Add the potatoes.

• Then add the curd.

• Blend all together bring to boil, switch off and garnish with cilantro.

• Enjoy with chapati.

Note: You can add chili powder when frying potato if you want it little spicy.