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1/4 teaspoon Asafetida powder
1/2 teaspoon Cumin Seeds
1/2 inch piece Ginger
1 teaspoon Cardamom Powder
2 Green Chilies
1/2 teaspoon Mustard Seeds
2 Tablespoons Oil
1/2 lb Potatoes
1 teaspoon Red Chili Powder
Salt, to taste
1/4 teaspoon Turmeric Powder
1 cup Yoghurt (sour)
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Boil the potatoes, cool, peel and cut them into small cubes and set aside; peel and wash the ginger and set aside; remove the stems, wash and roughly chop the green chillies and grind them to a fine paste and set aside; and whip the yoghurt until it is smooth. Heat the oil in a pan, and add the asafoetida, cumin seeds, mustard seeds, ginger and the green chilli paste. Sauté for two minutes; then add the potato pieces, and mix well. Add the red chilli powder, turmeric powder, green cardamom powder, salt and cook for some time. Add the yoghurt and cook stirring continuously. Then add half a cup of water and mix well. Cook until it starts boiling. Remove the Aloo Ka Saag pan from the heat and serve hot.
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