BOILED POTATO CURRY SERVED WITH KADHI, PURI, AND KHEER

Hello everybody, I hope you are having an incredible day today. Today, we're going to make a special dish, BOILED POTATO CURRY SERVED WITH KADHI, PURI, AND KHEER. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

BOILED POTATO CURRY SERVED WITH KADHI, PURI, AND KHEER is one of the most favored of recent trending meals in the world. It's appreciated by millions every day. It's simple, it's quick, it tastes delicious. They are nice and they look wonderful. BOILED POTATO CURRY SERVED WITH KADHI, PURI, AND KHEER is something that I have loved my whole life.

Many things affect the quality of taste from BOILED POTATO CURRY SERVED WITH KADHI, PURI, AND KHEER, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare BOILED POTATO CURRY SERVED WITH KADHI, PURI, AND KHEER delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make BOILED POTATO CURRY SERVED WITH KADHI, PURI, AND KHEER is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook BOILED POTATO CURRY SERVED WITH KADHI, PURI, AND KHEER estimated approx 2 hours.

To begin with this recipe, we have to prepare a few ingredients. You can cook BOILED POTATO CURRY SERVED WITH KADHI, PURI, AND KHEER using 48 ingredients and 31 steps. Here is how you can achieve that.

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Ingredients and spices that need to be Take to make BOILED POTATO CURRY SERVED WITH KADHI, PURI, AND KHEER:

1. Boiled Potatoes Curry
2. 5 medium sized boiled potatoes
3. 3 dry red chilli
4. 1 bay leaves
5. 3/4 cloves
6. 1 cinnamon
7. 1 star anise
8. 5/10 curry leaves
9. 1 cup tomato puree
10. 2 tsp red chilli powder
11. 1/2 tsp turmeric powder
12. 1 tsp coriander powder
13. 1 tsp cumin seeds
14. as per taste Salt
15. 1 tsp sugar
16. 2 tsp lime juice
17. 4 tbsp oil
18. 11/2 cup water
19. For Kadhi
20. 2 tsp lime juice
21. 1/3 cup cream
22. 1/2 cup curd
23. 1 tbsp chana flour
24. as per taste Salt
25. 11/2 tbsp Jagger
26. 1 tbsp ginger paste
27. 1 tsp cumin seeds
28. 1/2 tsp turmeric powder
29. 1 tbsp chopped green chilli
30. 1 tbsp ghee
31. 11/2 cup water
32. 1 dry red chilli
33. 2 bay leaves
34. 1 tbsp chopped coriander leaves
35. 5/10 curry leaves
36. 1 inch cinnamon
37. 3 cloves
38. 2 star anise
39. For Kheer
40. 1/4 cup basmati rice
41. 4 cup milk
42. 3 tbsp sugar
43. 2 tbsp almond and pistachio paste
44. 1/4 tsp saffron
45. Puri
46. 1/2 cup wheat flour
47. 1/2 cup milk
48. 1 tbsp oil

Steps to make to make BOILED POTATO CURRY SERVED WITH KADHI, PURI, AND KHEER

1. For the curry
2. Firstly, in a large kadai heat oil and saute, 1 tsp mustard seeds, 1 tsp cumin seeds and let it splutter. Then add 1 bay leaf, 1 inch cinnamon, 3 cloves, dry red chilli, star anise, and curry leaves.
3. Firstly, boil the 5 potatoes in a cooker, 3 whistle. And chop them in medium size.
4. Add 5 boiled and cubed potato
5. Keep in low flame, add 1 tsp mustard seeds, 1 tsp cumin seeds, add 1/2 tsp turmeric, 2 tsp chilli powder, 1 tsp coriander powder, salt and sugar. Then cook for a while and then add lime juice and add tomato puree
6. Then add the water and cook for 6 minutes. And serve it.
7. For the kadhi
8. Now in a large deep pot heat 1 tbsp oil and 1 tsp cumin seeds, 3 clove, 2 bay leaves, 1 inch cinnamon, 2 dry red chilli, star anise, few curry leaves and green chilli.
9. Pour in the curd and mix well. Then add ginger paste, coriander leaves, turmeric powder, and Jaggery. And mix well
10. Keeping the flame on low, stir for 5 minutes or until the mixture comes to a boil. else the curd might curdle.
11. Further, add gram flour, add 11/2 cup water adjusting consistency as required. And lemon juice.
12. Continue to boil for 15-20 minutes on medium flame stirring occasionally. And grind it a bit with hand grinder mixture.
13. Then serve the kadhi
14. For the kheer
15. Rinse the rice until water turns clear. Then soak the rice in enough water for 20 to 30 minutes. Once soaked for around 20 minutes, drain the rice using a colander and set aside. Soak the rice before cooking the kheer.
16. Firstly, in a large deep pot stir and boil 4 cup milk.
17. Add in soaked rice and stir well.
18. Simmer and cook for 15 minutes or until the rice grains are cooked well.
19. Mash the rice slightly until the kheer turns creamy.
20. Also, add 3 tbsp sugar and stir well. Cook for 2 minutes
21. Pour thea lmond and pistachio paste and mix well.
22. Finally, enjoy rice kheer hot or chilled for a week when refrigerated.
23. For puri
24. Mix together flour and oil in a large mixing bowl.
25. The dough should not be soft like the dough of the chapati or roti, but a little stiff and tight.
26. Divide the dough into small or medium pieces – about 7 to 10. Make into medium sized or slightly small balls.
27. Apply oil to dough ball. The idea of applying oil and not dusting with flour is so that while frying, the oil stays clean and you won’t see dark burnt flour particles inside the oil.
28. Roll the dough evenly into circles which are neither too thin nor thick.
29. Heat oil in a deep frying pan. When the oil is sufficiently hot, then drop a small dough ball into oil. If the dough ball rises steadily & briskly to the top, then the oil is sufficiently hot to fry the poori. Otherwise, wait till the oil becomes hot before frying the poori. if the dough ball rises slowly or is still at the bottom, then the oil is cold and if it rises too fast, then the oil is very hot.
30. Add one puri at a time. It will puff up soon. Once the bottom side is golden, then turn over the poori and fry gently pressing down with the frying spoon or slotted spoon in a circular motion. Fry the poori till golden brown all over.
31. Remove them into paper napkins to remove excess oil. Fry all poori this way. If the oil becomes too hot, then lower the temperature by reducing the flame and vice versa.

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