Dahi Wala Bhein Aloo

Ingredients 

• 3 lotus stems, boiled and sliced
• 1 cup yogurt
• 2 medium potatoes, boiled and peeled
• 3 medium onions, deep fried
• 2 tablespoons mustard oil
• 1 inch cinnamon stick 
• 6-8 green cardamoms
• 4 black cardamoms
• 4-5 cloves
• 1/2 teaspoon caraway seeds (shahi jeera)
• 1 teaspoon red chilli powder
• 1/4 teaspoon fennel seed (saunf) powder
• 1/4 teaspoon dry ginger powder (soonth)
• 1/4 teaspoon dried fenugreek leaves (kasoori methi) powder
• Salt to taste
• 1 tablespoon chopped fresh coriander leaves

Method

1. Trim both the ends of the lotus stems and wash them thoroughly under running water.
2. Scrape them and cut into diagonal slices. Grind together fried onions and yogurt in a mixer jar. Roughly chop the potatoes.
   Heat oil in a kadai. Add cinnamon, green cardamoms, black cardamoms, cloves, caraway seeds, potatoes, lotus stems and sauté.
3. Add red chilli powder, fennel powder, dried ginger powder, kasoori methi powder and sauté.
4. Add salt and mix well.
   Sieve some of the ground mixture into the kadai.
5. Add a little water and mix well. Strain and add the remaining ground mixture. Cook for some time.
6. Add coriander leaves and mix. Garnish with chopped coriander leaves and serve.