Aloo Kadhi Recipe: A Navratri Special Potato Curry

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Aloo Kadhi is a special Navratri dish, often prepared during fasting days. This curry combines the goodness of potatoes (aloo) with a yogurt-based gravy. It’s light, tangy, and perfect for those observing Navratri vrat (fast). Here’s how to make Aloo Kadhi:

Ingredients:

For the Kadhi:

  • 1 cup plain yogurt (curd)
  • 2 tablespoons rajgira (amaranth) flour or kuttu ka atta (buckwheat flour)
  • 2 cups water
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon rock salt (sendha namak)
  • A pinch of black pepper (optional)
  • A pinch of asafoetida (hing)
  • 1 green chili, chopped (adjust to taste)
  • Fresh coriander leaves, chopped, for garnish
  • Ghee or oil for tempering

For the Aloo (Potato) Sabzi:

  • 2-3 medium-sized potatoes, peeled and diced
  • 1 tablespoon ghee or oil
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon rock salt (sendha namak)
  • 1/2 teaspoon red chili powder (adjust to taste)
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon turmeric powder

Instructions:

1. Preparing the Kadhi:

  1. In a mixing bowl, whisk the plain yogurt until it’s smooth.
  2. Add rajgira or kuttu ka atta and 2 cups of water to the yogurt. Mix well to form a lump-free mixture.
  3. In a separate pan, heat some ghee or oil. Add cumin seeds and let them splutter.
  4. Add asafoetida, chopped green chili, and a pinch of black pepper if desired. Sauté for a minute.
  5. Pour the yogurt mixture into the pan and stir continuously.
  6. Cook the kadhi on low heat until it thickens. This should take about 15-20 minutes. Keep stirring to prevent lumps.
  7. Once the kadhi is thick, add rock salt (sendha namak) and continue to cook for a few more minutes.

2. Preparing the Aloo Sabzi:

  1. In a separate pan, heat ghee or oil. Add cumin seeds and let them splutter.
  2. Add the diced potatoes and sauté for a few minutes.
  3. Add rock salt (sendha namak), red chili powder, turmeric powder, cumin powder, and coriander powder. Mix well.
  4. Cover the pan and cook the potatoes on low heat until they become tender. Stir occasionally to ensure they don’t stick to the pan.

3. Combining the Kadhi and Aloo Sabzi:

  1. Once the potatoes are cooked, add the prepared kadhi to the aloo sabzi. Mix well.

4. Tempering:

  1. In a separate small pan, heat some ghee or oil.
  2. Add cumin seeds and let them splutter.
  3. Pour this tempering over the Aloo Kadhi.

5. Serving:

  1. Garnish with freshly chopped coriander leaves.
  2. Serve the Aloo Kadhi hot with Samak Rice or Kuttu Roti (buckwheat flatbread).

Tips:

  • Adjust the green chili and red chili powder to your desired level of spiciness.
  • Make sure to stir continuously while cooking the kadhi to avoid curdling.

Aloo Kadhi is a perfect dish for Navratri fasting, and its comforting flavors make it enjoyable even on regular days. It’s a delightful combination of creamy kadhi and tender potato pieces. Enjoy this delicious Navratri special!

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