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Phalse Aur Aloo Ki Kadhi
Course:
Main Course
Cuisine:
Indian
Prep Time:
10
minutes
minutes
Cook Time:
40
minutes
minutes
Total Time:
50
minutes
minutes
Servings:
4
people
Calories:
196
kcal
Author:
Neha Mathur
Phalse Aur Aloo Ki Kadhi is a recipe lost in time and is very rarely made at homes. Know how to make this delicious and very different recipe.
Print Recipe
Ingredients
2
tablespoon
Oil
½
teaspoon
Methi / Fenugreek Seeds
1
teaspoon
Sarson / Mustard seeds
1
teaspoon
Zeera / Cumin seeds
¼
teaspoon
Heeng / Asafoetida
10-12
Curry leaves
2-3
Dry red chilies
1
cup
Sour curd
2
tablespoon
Besan / Chickpea flour
Salt to taste
½
teaspoon
Turmeric powder
1
Aloo / Potato
Cut into thin wedges
½
cup
Phalse
For the Tadka
2
tablespoon
Ghee
½
teaspoon
Sarson / Mustard seeds
½
teaspoon
Zeera / Cumin seeds
10-12
Curry leaves
Instructions
Blend curd and besan in a blender till smooth.
Keep aside.
Heat oil in a heavy bottom pan.
When the oil is hot, add methi, sarson, heeng and zeera and fry for a few seconds.
Add curry leaves and dry red chilies and fry for another few seconds.
Add the curd and besan mixture in the pan.
Add 5-6 cups of water in the pan and let the mixture come to a boil.
Add salt, turmeric powder and potatoes and simmer the kadhi for 15-20 minutes.
Add phalse and cook for another 15 minutes.
For the tadka
Heat ghee in a pan.
When the ghee is hot, add sarson and zeera.
Let them crackle.
Add curry leaves and fry for a few seconds.
Switch off the heat and add red chili powder in the pan.
Pour the tadka over the kadhi.
Serve hot with steamed rice.
Nutrition
Calories:
196
kcal
|
Carbohydrates:
8
g
|
Protein:
3
g
|
Fat:
17
g
|
Saturated Fat:
6
g
|
Cholesterol:
27
mg
|
Sodium:
34
mg
|
Potassium:
208
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
465
IU
|
Vitamin C:
132.7
mg
|
Calcium:
103
mg
|
Iron:
1.2
mg