This recipe consist of potatoes combined with a creamy yogurt gravy. This is also called as dahiwale aloo. It goes well with puri, paratha, roti and rice.
- 3 medium. potatoes boiled and peeled
- 1 cup beaten curd or yogurt
- 1 tsp. red chilli powder
- 1 tsp. salt
- 1/2 tsp. coriander powder
- 1/4 tsp. turmeric powder
- 1/4 tsp. garam masala
- 2 pinches asafoetida
- few curry leaves
- 1 tbsp. coriander leaves chopped
- 1 1/4 cup water
- 1/2 tsp. ginger
- 1/2 tsp. garlic grated
- 2 green chillies slited
- 1 tsp. cumin seeds
- 1 tsp. mustard seeds
- 1/4 tsp. wheat flour
- 1 tbsp. oil
- Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
- Mix all the dry masala in 1/4 cup of water.
- Heat oil and in a pan.
- Add the seeds (cumin and mustard). When they starts spluttering, add ginger-garlic, chilli and curry leaves.
- Add the masala mixture and fry for 2 minutes.
- Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.
- Add the remaining water and all the potato and flour. Stir well.
- Boil and simmer for 10 minutes or till gravy thickens.
- Garnish with chopped coriander.
- Serve hot with thin wheat chappaties and plane rice.
Making time: 30 minutes.
Makes for: 4
Shelf life: Best fresh