One of the easiest sidedish to make is aloo subji/potato stir fry and it is prepared in several ways in different parts of India. In southern part, it's stir fried and blended with coconut and in north it'xs sprinkled with garam masalas.
This time I tried a authentic rajasthani style aloo sabji with yogurt and gram flour. It tastes bit sour because of yogurt.
2 big Potatoes/Aloo (peeled, boiled and cut into cubes)
1 cup Yogurt beaten
1 tsp Besan/Gram flour
1 tsp roasted Coriender-Cumin powder
1 1/2 tsp red chili powder
1/4 tsp turmeric powder
Salt to taste
1/2 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Fennel seeds
1/2 tsp Kalonji/ Onion seeds
1 inch Cinnamon stick
1 Bay leaf
1/4 tsp Asafoetida powder
In a bowl mix gram flour and yogurt.keep aside
Heat a 2 tbsp of oil in heavy saucepan, Add mustard seeds, when it splutters add cumin, fennel, kalonji, cloves, cinnamon , bay leaf and asatoetida powder and saute for few seconds.
Add gramflour-yogurt mixture and bring to boil.
Now, add the cut potatoes/aloo and salt mix well and add 1/2 cup water, cover and cook in a low flame for 5-10 mins or until it's combine
It's ideal for rotis and chapathis