Monday, July 21, 2008

Dahi (Curd/Yoghurt) Aloo

This is not as difficult as you might think it is, lets dwell right onto the details.

  1. Potatoes - 2 lbs
  2. Green Chilli - 4 nos.
  3. Garlic - 4 cloves
  4. Ginger - same amount as Garlic
  5. Jeera (Cumin) seeds
  6. Red Chilli Powder
  7. Dhaniya (Corriander) Powder
  8. Turmeric Powder
  9. Salt
  10. Wheat Flour - 2 tbsp
  11. Oil - 1 tbsp
  12. Garam Masala Powder
  13. Thick Dahi a.k.a. Curd a.k.a. Yogurt - 1.5 cups

  1. Pressure cook all the potatoes with a salt and turmeric powder for 3 whistles. While the potatoes are in the cooker, prepare the gravy
  2. For gravy, beat the thick curd into a less viscous liquid. Not as watery as butter-milk, but somewhere in between
  3. Add Chilli Powder, Turmeric Powder, Garam Masala, Dhaniya Powder on the curd and beat again. Set this aside
  4. When the potatoes are done, peel the skin and mash half the potatoes and cut the other half of potatoes into uniform sized cubes
  5. Add green chilli, finely chopped ginger & garlic, wheat flour to the mashed half of potatoes
  6. Add oil in a pan and add cumin seeds
  7. Add the mashed potatoes mixture onto the pan
  8. Add the curd immediately and stir it pretty well until the mashed potatoes and the curd mixture jell well. Add salt as needed.
  9. Keep the stove on medium flame and close the pan with a lid. Leave it for 10 minutes
  10. After 10 minutes, add the other half of the cubed-potatoes and stir well. Leave the whole mixture for another 10 minutes on medium flame
  11. Your Dahi aloo is all set and garnish with a little bit of fresh coriander leaves.
  12. A very nice side dish for Rotis and Parathas.

1 comment:

Ganesh said...

laks got this done for me. it was fantastic!