Imli Aloo Kadi Recipe – Video
Kadi with a flavor of Imli and ingredient as Potato instead of besan pakoda. Tamarind adds a soar taste and Aloo gives carbohydrates. Serve with white rice.
Maahi Gupta Updated 13 Jul, 22
Imli Aloo Kadi Recipe – Video
Kadi with a flavor of Imli and ingredient as Potato instead of besan pakoda. Tamarind adds a soar taste and Aloo gives carbohydrates. Serve with white rice.
- 2 Number Potato (Sliced)
- 2 Cup Curd (Yogurt)
- 1/2 Tsp Dry Fenugreek Seeds (Methi Dana)
- 1/2 Cup Cumin Seeds (Jeera)
- 1/2 Tsp Ginger (Grated)
- 2 Small Green Chili (Chopped)
- 1/2 Cup Gram Flour (Besan)
- 2 Tsp Green Coriander Leaves (Cilantro) (Chopped)
- 2 Tbsp Oil
- 1/2 Tsp Red Chili Powder
- 3/2 Tsp Salt
- 1/2 Tsp Turmeric Powder
- 50 Gms Tamarind (Imli with or without seeds)
- 1/2 Tsp Mustard Seeds (Rai)
- 1 Tsp White Sugar
- 2 Tsp Curry Leaves
- Start with mashing up the tamarind with some water.
- Now take out the pulp and juice of tamarind in a bowl. You can use a sieve to take out the tamarind juice.
- To make curry paste, take a large bowl. Add Curd and beat it well to make it smooth.
- Add Gram Flour and beat it well again to make a smooth paste.
- Add Salt, Turmeric, Tamarind Juice and mix well.
- Now add 6 Cups of water. Mix well again. Curry paste is ready, keep it aside for later use.
- Take a big pan. Add Oil and heat it on high flame.
- Add Fenugreek seeds. Once they turn brownish, add Red mustard seeds, Cumin seeds, Curry leaves and Ginger and let it cook for 30 seconds.
- After that add Curry paste which we kept aside for later use.
- Add Sugar, Green Chili, Coriander leaves and Potatoes. Mix well.
- Once the curry gets its 1st boil, close the lid of the pan and turn the stove on low flame. Let it cook for 1 hour.
- After 1 hour, you curry will be ready. For garnishing, you can add red chili paste.
- To make red chili paste, take 1 tsp of Pure Ghee in a small steel bowl. Heat it on medium flame.
- Add 1 tsp of Red Chili Powder and let it cook for 20 seconds.
- Once it is ready, garnish Curry with red chili tadka and serve hot.
